Effortlessly satisfying, this Ground Beef Fried Rice recipe is a real game-changer for anyone craving a homemade meal that’s fast, hearty, and absolutely packed with flavor. Imagine the savory aroma of sesame oil mingling with juicy ground beef, sweet peas and carrots, and fluffy rice—all coming together in a single sizzling pan in under 30 minutes. This is comfort food that doesn’t require a weekend commitment; it’s the kind of meal you throw together after a long day, yet it still feels special enough for a family dinner. Whether you’re feeding a crowd or just yourself, this recipe is the answer to weeknight dinner fatigue.
Why You’ll Love This Recipe
- Lightning-Fast: You can have dinner on the table in less time than it takes to order takeout. This fried rice is ready in just 25 minutes from start to finish.
- One Pan, Minimal Mess: Everything happens right in your skillet or wok, which means less dish-washing and more relaxing after dinner.
- Flexible and Forgiving: Swap out veggies, adjust the protein, or spice it up—the base recipe is delicious as is, but easily tailored to suit your taste or what you have on hand.
- Packed With Flavor: Sesame oil, soy sauce, ground beef, and tender veggies create an irresistible combination that rivals any restaurant version.
Ingredients You’ll Need
- Sesame Oil: Delivers rich, nutty depth you simply can’t skip. Use toasted sesame oil for even more flavor.
- Ground Beef: The star protein—lean beef keeps the rice from being greasy, but any ground beef will work.
- Onion Powder, Salt & Cracked Black Pepper: Essential for seasoning the beef right from the start, ensuring every bite is delicious.
- Cooked Rice: Cold, day-old rice is perfect! It fries up beautifully without turning mushy.
- White Onion: Adds a little crunch and classic fried rice flavor.
- Peas and Carrots (Frozen): Quick, sweet, and colorful. Thaw before using so they heat up faster.
- Soy Sauce: The umami hero—go light or heavy, to taste. Low-sodium is a great option to control saltiness.
- Eggs: Scrambled right in the pan for a creamy, silky texture woven throughout the rice.
- Green Onions: Optional but highly recommended for a burst of fresh, sharp flavor at the end.
Tip: If you love a garlicky boost, a clove or two of minced garlic cooked with the onions works wonders.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Protein Swap: Try ground chicken, turkey, or even crumbled tofu in place of beef for a lighter or vegetarian version.
- Veggie Mix-Ups: Toss in bell peppers, corn, edamame, or broccoli—anything languishing in the fridge.
- Spicy Style: Add a splash of sriracha or a pinch of red pepper flakes with the soy sauce for some heat.
- Rice Alternatives: Use brown rice or even cauliflower rice for lower-carb options. Quinoa also holds up impressively here.
- Saucy Twist: If you crave a stronger flavor punch, add a drizzle of oyster sauce or a sprinkle of five-spice powder.
How to Make Ground Beef Fried Rice
Step 1: Cook the Ground Beef
Preheat a large skillet or wok over medium heat. Pour in a tablespoon of sesame oil. Add the ground beef, then season it immediately with onion powder, kosher salt, and cracked black pepper. Stir and break up the meat as it cooks for 5-7 minutes, until it’s cooked through and no longer pink. Drain off any excess oil and transfer the beef to a plate.
Step 2: Sauté the Veggies
Using the same pan, add the remaining two tablespoons of sesame oil. Toss in the chopped white onion, and the thawed peas and carrots. Sauté, stirring often, until everything is tender but still vibrant.
Step 3: Scramble the Eggs
Slide the veggies to one side of the pan to clear a space for the eggs. Pour in the lightly beaten eggs and let them set for 10-20 seconds, then scramble them gently. Mix the softly scrambled eggs together with the veggies.
Step 4: Add the Rice & Soy Sauce
Tip the cold, cooked rice into the pan. Drizzle soy sauce right over the top, using more or less depending on how saucy you like it. Stir everything together, breaking apart any clumps, and fry until the mixture is steaming hot and well combined.
Step 5: Bring It All Together
Return the cooked ground beef to the pan and fold it into the rice. Taste, and add more salt, pepper, or soy sauce if needed.
Step 6: Garnish & Serve
Scatter chopped green onions over the finished fried rice for a fresh, bright kick.
Pro Tips for Making the Recipe
- Cold Rice is Key: Freshly cooked rice will turn soft and sticky—refrigerated, day-old rice keeps its integrity and yields perfect fried rice texture.
- High Heat, Quick Moves: Cook on medium-high heat and don’t let the pan get crowded; this ensures everything stays crisp and not soggy.
- Drain the Beef Well: Removing excess fat after browning the beef keeps the dish balanced and prevents greasiness.
- Taste and Adjust: Soy sauces vary in saltiness—taste as you go and adjust sauces and seasonings to your liking.
- Don’t Overcook the Eggs: Scramble them gently, just until set, so they stay tender.
How to Serve
Ground Beef Fried Rice is a complete meal in itself, but there are plenty of ways to round out your dinner or dress it up!
Simple Bowl
Spoon steaming fried rice into bowls and serve with extra green onions or a scatter of toasted sesame seeds.
On the Side
Pair with a crisp cucumber salad or a miso soup for a lighter meal.
With Sauces
Serve with a selection of condiments—extra soy sauce, chili paste, or sweet chili sauce for dipping.
In Lettuce Wraps
Try scooping a spoonful into lettuce leaves for a fun, crunchy appetizer or low-carb main.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers completely, then store in airtight containers in the fridge for up to 3 days.
Freezing
Fried rice freezes beautifully! Transfer cooled rice to a freezer-safe container or zip-top bag and freeze for up to a month. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently in the microwave (covered with a damp paper towel to prevent drying) or in a skillet over medium heat, adding a splash of water or broth to loosen if needed.
FAQs
-
Can I use freshly cooked rice instead of leftover rice?
It’s possible, but not ideal. Fresh rice tends to be too soft and wet, making the final dish mushier. For best results, use cold, day-old rice—if you only have fresh, spread it out on a tray to cool quickly before using.
-
What’s the best way to avoid soggy fried rice?
Don’t overcrowd your skillet, and always use cold rice. High heat and constant motion also help keep everything dry and separate.
-
Can I make this gluten-free?
Yes! Use a gluten-free soy sauce (like Tamari) and double-check any additional condiments or sauces for gluten ingredients.
-
What other proteins can I use instead of ground beef?
Ground chicken, turkey, pork, or crumbled tofu all work wonderfully. Just season as you would the beef and follow the same steps.
Final Thoughts
There’s something incredibly rewarding about making fried rice at home—especially when it’s this easy, quick, and totally delicious. Ground Beef Fried Rice is a weeknight hero, ready to rescue you from takeout temptation so you can enjoy a satisfying homemade meal, even when time is short. Give this recipe a go, don’t hesitate to play with the add-ins, and trust me: you’ll want to make it again and again!
Print
Ground Beef Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Halal
Description
This Ground Beef Fried Rice is a quick, satisfying main-course dish combining tender ground beef, fluffy cooked rice, vegetables, and savory seasonings. Perfect for weeknight dinners, it delivers the delicious flavors of classic fried rice with added protein, all ready in just 25 minutes.
Ingredients
Main Ingredients
- 3 tablespoons sesame oil, divided
- 3/4 pound lean ground beef
- 1/2 teaspoon onion powder
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon cracked black pepper
- 3 cups rice, cooked
Vegetables
- 1/2 white onion, chopped
- 1 cup frozen peas and carrots, thawed
- 2 tablespoons green onions, chopped (optional, for garnish)
Sauces & Seasonings
- 2–3 tablespoons soy sauce, more or less to taste
Eggs
- 2 eggs, lightly beaten
Instructions
- Cook the Beef: In a large skillet or wok preheated to medium heat, add 1 tablespoon of sesame oil. Add the ground beef, onion powder, salt, and pepper. Cook for 5-7 minutes, breaking apart the beef, until no longer pink. Drain any excess oil, then remove the beef from the wok and set aside.
- Sauté the Vegetables: To the same wok, add the remaining 2 tablespoons of sesame oil. Add the chopped white onion and thawed peas and carrots. Cook, stirring occasionally, until the vegetables are tender.
- Scramble the Eggs: Push the cooked vegetables to one side of the pan. Pour the beaten eggs onto the empty side and use a spatula to scramble them until cooked through. Once scrambled, mix the eggs into the vegetables.
- Combine Rice and Seasonings: Add the cooked rice to the wok with the eggs and vegetables. Pour in the soy sauce to taste, and stir well to combine. Fry the mixture for a few minutes, until warmed through and evenly mixed.
- Add Beef and Finish: Return the cooked ground beef to the wok and stir until everything is well combined and heated through. Taste and adjust seasoning with additional salt and pepper if desired.
- Garnish and Serve: Remove from heat and garnish with chopped green onions, if using. Serve hot and enjoy.
Notes
- Use day-old rice for the best texture and flavor.
- Lean ground beef prevents excess grease in the finished dish.
- Add other vegetables, such as bell peppers or corn, for more variety.
- Adjust soy sauce to taste or use a low sodium version if preferred.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 270
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 65mg
