Ground Beef and Vegetable Fried Rice
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Delicious and filling, this Asian inspired beef fried rice is a great easy meal, loaded with fresh veggies and packed with protein. Ready to serve in 30 minutes, it's a great go-to recipe after a busy day.
Full of flavor and quick to make, this beef fried recipe has been a constant in my kitchen for years. Made with ground beef, eggs, and vegetables, this rice dish will leave you feeling full and satisfied.
Seasoned with Asian ingredients like garlic, ginger, and fish sauce, this beef fried rice is a great homemade alternative to your usual take-out, and I promise that you won't be disappointed!
Be sure to try my Shrimp Fried Rice and Spicy Chicken Fried Rice too!
Why you will love this beef fried rice recipe!
- One pan: All made in a skillet on the stovetop, even the clean up is a breeze!
- Quick and easy: Simple and quick to prep and cook, this filling rice dish will be on the table in around 30 minutes.
- Make ahead: This fried rice with ground beef is a great option for an easy weeknight dinner, but it keeps well in the fridge and it's quick to reheat for tasty meal prep.
Ingredients
- Ground Beef: I prefer to use a lean ground beef for this recipe, and one that is grass fed for the best flavor.
- Butter: Used for cooking. Butter adds a rich flavor to the beef fried rice recipe, you can use an oil though if you prefer.
- Vegetables: Carrots, onion and peas.
- Garlic and ginger: Use freshly minced for the best flavor, in a pinch, ground ginger and garlic will do the job.
- Eggs: We scramble the eggs to get them light and fluffy before mixing in with the vegetables and rice.
- Rice: Any medium to long grain white rice will work well, though I prefer to use Jasmine.
- Soy sauce: Soy sauce adds a nice umami flavor, though fish sauce or tamari will aslo work well.
- Toasted sesame oil: This adds a great nutty flavor to the dish.
- Chili flakes: These are optional, but add a nice bit of spice to the dish.
How to make beef fried rice
- Heat 1 Tbsp of butter in a large skillet over medium-high heat until melted. Add ground beef and cook for 5 – 6 minutes breaking it up with a spatulata until it's cooked through. Transfer cooked ground beef to a plate.
- Add carrots, onion, garlic and ginger to the skillet, and season with a generous pinch of salt and freshly ground black pepper. Saute for about 3 – 4 minutes or until the carrots and onion are soft.
- Move the vegetables to one side of the skillet (or set them aside on a plate if your skillet is small), and add an additional 1 Tbsp butter to the other side of the skillet and stir until melted. Add eggs to the empty side of the skillet and cook until scrambled, stirring occasionally. You don't want to mix the eggs with the vegetables yet, you want them to be fluffy. When eggs are scrambled, you can mix them with the vegetables in the skillet.
- Add the last 1 Tbsp of butter to the skillet and stir until melted. Immediately add the chilled rice, cooked beef, green peas, fish sauce, sesame oil, sriracha, and chilis (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.
- Remove from heat. Add the sliced green onions and stir until combined. Serve warm.
Do you need to use cold rice?
The best fried rice is made with cooked and chilled rice, if you can cook the rice the day before, and once cooled, place it in the fridge overnight, if not, do it earlier in the day. Chilling helps the grains to firm up and your finished dish will have separated grains, rather than being mushy. Be sure to check out my How To Cook Rice post for lots of tips!
Can you use other protein?
If you prefer, you can swap the ground beef for beef strips, ground chicken, turkey salmon or shrimp, for a lighter taste. You can also add in different veggies like mushrooms or bell peppers. This fried rice with beef is a great recipe that will make the most out of leftovers in your fridge!
Can you make it ahead of time?
This beef fried rice is a great easy weeknight meal, but it's a great option for weekly meal prep too. Once you have made the dish, let it cool completely before storing it in an air-tight container. It will keep well in the fridge for up to 4 days. Reheat it with a couple of tablespoons of water either on the stovetop, stirring occasionally, or in the microwave for 3 to 4 minutes until piping hot.
TIPS FROM NELI'S KITCHEN
Recipe Notes and Tips for the best fried rice with beef
- Use fully chilled rice for the best results, if possible make the rice the day before.
- Use the largest skillet you have, and don't overcrowd it. This will help everything cook evenly, and the ingredients are less likely to steam, which can cause the beef fried rice to become mushy.
- Don't be tempted to add more of the wet ingredients, or the finished dish will be watery.
More Rice Recipes
If you loved this fried rice with beef, I am sure you will also love these other recipes:
- Instant Pot Spanish Rice
- Mushroom Rice
- Instant Pot Hoppin' John (Black-Eyed Peas and Rice)
- Instant Pot Rice
Beef Fried Rice
Delicious and filling, this Asian inspired beef fried rice is a great easy meal, loaded with fresh veggies and packed with protein. Ready to serve in 30 minutes, it's a great go to recipe after a busy day.
Prevent your screen from going dark
Servings 4 servings
Calories 650 kcal
- 1 lb ground beef
- 3 Tablespoon butter, divided
- 2 medium carrots, peeled and diced
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- salt and pepper
- 3 eggs, whisked
- 3 cups cooked and chilled rice
- 3/4 cup frozen peas
- 3-4 Tablespoons soy sauce, or fish sauce
- 1 Tablespoon toasted sesame oil, or more to taste
- ½ teaspoon chili flakes, optional
- chopped fresh green onions, for garnish
-
Heat 1 Tbsp of butter in a large skillet over medium-high heat until melted. Add ground beef and cook for 5 – 6 minutes breaking it up with a spatulata until it's cooked through. Transfer cooked ground beef to a plate.
-
Add carrots, onion, garlic and ginger to the skillet, and season with a generous pinch of salt and freshly ground black pepper. Saute for about 3 – 4 minutes or until the carrots and onion are soft.
-
Move the vegetables to one side of the skillet (or set them aside on a plate if your skillet is small), and add an additional 1 Tbsp butter to the other side of the skillet and stir until melted. Add eggs to the empty side of the skillet and cook until scrambled, stirring occasionally. You don't want to mix the eggs with the vegetables yet, you want them to be fluffy. When eggs are scrambled, you can mix them with the vegetables in the skillet.
-
Add the last 1 Tbsp of butter to the skillet and stir until melted. Immediately add the chilled rice, cooked beef, green peas, soy sauce, sesame oil, and chili flakes (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.
-
Remove from heat. Add the sliced green onions and stir until combined. Serve warm.
- Use fully chilled rice for the best results, if possible make the rice the day before.
- Use the largest skillet you have, and don't overcrowd it. This will help everything cook evenly, and the ingredients are less likely to steam, which can cause the final dish to become mushy.
- Don't be tempted to add more of the wet ingredients, or the finished dish will be watery.
Calories: 650 kcal | Carbohydrates: 44 g | Protein: 30 g | Fat: 38 g | Saturated Fat: 16 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 15 g | Trans Fat: 2 g | Cholesterol: 226 mg | Sodium: 1578 mg | Potassium: 655 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 5820 IU | Vitamin C: 16 mg | Calcium: 87 mg | Iron: 4 mg
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