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.

Ground Beef Fried Rice Recipe

Name: Ground Beef Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
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; 1/2 white onion, chopped; 1 cup frozen peas and carrots, thawed; 2 tablespoons green onions, chopped (optional, for garnish); 2-3 tablespoons soy sauce, more or less to taste; 2 eggs, lightly beaten

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

Units Scale

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

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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