Fried Rice with Ground Beef and Vegetables is a flavorful, easy-to-make one-pan meal that transforms basic ingredients into a satisfying dish packed with texture and umami flavor. Ideal for weeknight dinners or using up leftovers, this recipe combines fluffy rice, tender beef, colorful vegetables, and savory seasonings. The addition of scrambled eggs and green onions brings balance and freshness, making it a complete and hearty meal.
Ingredients
Essential Ingredients:
- 3 cups cooked rice (preferably day-old and chilled)
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (frozen or fresh—carrots, peas, corn, green beans, etc.)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for added depth)
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 2 eggs, beaten
- 2 tablespoons oil (vegetable, canola, or sesame oil)
For Garnish:
- Green onions, chopped
- Sesame seeds (optional)
Instructions
1. Prepare the Ingredients
Before you start cooking, make sure all your ingredients are ready:
- Chop the onion and mince the garlic.
- Beat the eggs in a small bowl.
- Measure out the soy sauce, oyster sauce (if using), and sesame oil.
- If using frozen vegetables, allow them to thaw slightly.
2. Cook the Ground Beef
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked (about 5–7 minutes).
- Drain excess fat if needed.
- Remove the beef from the pan and set aside.
3. Sauté the Aromatics
- In the same skillet, add another tablespoon of oil if the pan is dry.
- Add the chopped onion and minced garlic.
- Cook until the onion is soft and translucent, about 3 minutes.
4. Add the Vegetables
- Stir in the mixed vegetables.
- Cook for another 3–4 minutes until the vegetables are tender but still vibrant.
5. Add the Rice and Sauce
- Break up the cold, day-old rice with your hands or a spoon to avoid clumping.
- Add it to the skillet and toss everything together.
- Pour in the soy sauce, oyster sauce (optional), and sesame oil.
- Stir-fry for about 5 minutes until everything is well mixed, and the rice starts to crisp slightly.
6. Return the Beef to the Skillet
- Add the cooked beef back into the pan.
- Mix it well with the rice and vegetables, allowing the flavors to blend.
7. Scramble the Eggs
- Push the rice mixture to one side of the pan.
- Pour the beaten eggs into the empty side of the skillet.
- Scramble them gently until fully cooked, then mix them into the rice.
8. Final Seasoning and Garnish
- Season with salt and pepper to taste.
- Turn off the heat and garnish with chopped green onions and optional sesame seeds.
Why You’ll Love This Recipe
- Quick and Easy: From prep to plate in about 30 minutes.
- One-Pan Wonder: Minimal cleanup with just one skillet required.
- Customizable: Add shrimp, chicken, or tofu; switch up the veggies; or adjust spices to your taste.
- Budget-Friendly: Uses affordable pantry staples and leftovers.
- Kid-Friendly: The mild flavors and colorful presentation make it appealing to all ages.
Tips for the Best Fried Rice
- Use Day-Old Rice: Cold, leftover rice is drier, making it ideal for achieving a slightly crispy texture.
- Avoid Overcrowding: Cook in batches if your skillet isn’t large enough—this helps the rice fry rather than steam.
- High Heat = Better Texture: Cook on medium-high to high heat to sear the rice and lock in flavor.
- Pre-measure Your Sauces: Have all your sauces ready to pour in quickly for even flavor distribution.
- Customize Freely: Add chili flakes for heat, pineapple for sweetness, or kimchi for a Korean-inspired twist.
Storage and Reheating
Storage:
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheating:
- Reheat in a skillet over medium heat for best results.
- Alternatively, microwave in short intervals, stirring in between to ensure even heating.
Freezing:
- You can freeze portions in freezer-safe containers for up to 1 month.
- Thaw overnight in the fridge before reheating.
FAQ
Q: Can I use fresh rice instead of day-old rice?
A: Yes, but it’s recommended to cool it completely before frying. Spread it on a tray and refrigerate for 30 minutes to reduce moisture.
Q: Can I make this dish vegetarian?
A: Absolutely! Substitute the ground beef with plant-based crumbles or extra vegetables like mushrooms or tofu.
Q: What if I don’t have oyster sauce?
A: You can skip it or substitute with hoisin sauce, fish sauce, or a splash of Worcestershire sauce for umami.
Q: What type of oil is best for stir-frying?
A: Neutral oils with high smoke points like vegetable, canola, or peanut oil work best. Sesame oil adds flavor but burns quickly, so use it as a finishing oil.
Q: Can I make this spicier?
A: Add a pinch of chili flakes, sriracha, or diced jalapeños while cooking the vegetables.
Serving Suggestions
- Main Dish: Serve with a side of egg rolls or spring rolls.
- Side Dish: Pair with miso soup or a light cucumber salad.
- Low-Carb Alternative: Serve over riced cauliflower or mix in shredded cabbage.
Conclusion
Fried Rice with Ground Beef and Vegetables is a versatile, delicious, and family-friendly dish that makes the most of simple ingredients. It’s quick, nutritious, and endlessly adaptable to whatever you have in your fridge or pantry. Whether you’re cleaning out leftovers or craving a comforting takeout-style meal at home, this fried rice hits the spot—every time.
So grab that leftover rice and fire up your skillet—it’s time to make something delicious!