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My husband is a huge fan of fried rice, but he usually thinks of the takeout versions with greasy sauces and too much oil. Ground Beef Fried Rice is one of those meals that feels like a warm hug in a bowl. It’s savory, filling, and comes together quickly, making it perfect for busy weeknights or a satisfying lunch. In our kitchen, fried rice is lighter, but still rich in flavor, and the mix of fresh vegetables and properly cooked rice keeps it fluffy and satisfying without being heavy. It’s a meal that feels homemade, wholesome, and comforting all at once.

I have tried making fried rice many different ways, and I use a large non-stick skillet or wok, high-quality soy sauce, and day-old rice for the best results. Always make sure the rice is separated and not clumped together, as this keeps every bite light and the grains perfectly coated with the savory flavors. Cooking in stages—first the meat, then vegetables, and finally the rice—helps maintain textures and prevents sogginess.

You can serve Ground Beef Fried Rice on its own as a complete meal, some enjoy it with extra soy sauce or chili sauce on the side, also with a simple cucumber salad or steamed broccoli for a fresh, crisp contrast. For a party or family dinner, it pairs beautifully with egg rolls, dumplings, or a light soup, creating a full Asian-inspired spread that everyone loves.

Its Perfect For:

Busy weeknight dinners when you want something quick, tasty, and filling.
Meal prep for lunches because it reheats well and stays flavorful.
Using leftover rice and turning it into a delicious main dish.
Serving picky eaters who enjoy meat with vegetables in a simple way.
Family gatherings where a large batch can be cooked easily and shared.

Ingredients

1 lb ground beef
3 cups cooked rice (preferably day-old for best texture)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots mix
2 tablespoons soy sauc
1 tablespoon oyster sauce (optional for extra flavor)
2 teaspoons sesame oil
2 eggs, lightly beaten
3 tablespoons vegetable oil, divided
1/2 teaspoon ground black pepper
2 green onions, sliced (for garnish)

Kitchen Equipment You’ll Need

Large non-stick skillet or wok
Wooden spoon or spatula
Knife and cutting board
Measuring spoons and cups
Mixing bowl
Small whisk (for eggs)

How to Make Ground Beef Fried Rice

Step 1

Prepare the ingredients: If using freshly cooked rice, spread it on a tray to cool slightly—day-old rice works best because it prevents the fried rice from becoming mushy. Chop the onion, mince the garlic, and measure out the frozen peas and carrots so everything is ready to go.

Step 2

Cook the ground beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and fully cooked. Season lightly with black pepper. Once done, remove the beef from the pan and set aside.

Step 3

Cook the aromatics: In the same skillet, add another tablespoon of vegetable oil. Add the chopped onions and garlic, stirring frequently for 2–3 minutes until the onions become soft and fragrant, and the garlic releases its aroma.

Step 4

Scramble the eggs: Push the onions and garlic to one side of the skillet. Pour in the beaten eggs and let them cook for 1–2 minutes, gently stirring to scramble them until just set but still soft.

Step 5

Combine rice and vegetables: Add the cooked rice to the skillet, breaking up any clumps with a spatula. Pour in the peas and carrots, then return the cooked ground beef to the pan. Drizzle the soy sauce, oyster sauce (if using), and sesame oil evenly over the mixture. Stir constantly for 3–5 minutes to ensure the rice is heated through, the sauce is well distributed, and the flavors are fully combined.

Step 6

Finish and garnish: Taste and adjust seasoning with extra soy sauce or black pepper if desired. Remove from heat, then garnish with sliced green onions for a fresh, vibrant touch. Serve immediately while warm, fluffy, and packed with savory flavor.

Tips for Best Ground Beef Fried Rice

Use day-old rice: Fresh rice can get mushy. Day-old rice is drier and separates better when stir-frying.
Cook meat first: Browning the ground beef before vegetables prevents overcooked, soggy textures.
Prep all ingredients: Have onions, garlic, and vegetables ready; stir-frying goes quickly.
High heat is key: Cooking on high heat helps give a slight crisp to the rice and enhances flavor.
Scramble eggs separately: Push veggies to the side and cook eggs first, then mix. This keeps eggs fluffy.
Season gradually: Add soy sauce and oyster sauce a little at a time to prevent over-salty fried rice.
Add sesame oil last: A small drizzle at the end gives a fragrant, nutty flavor without overpowering the dish.

Optional Ingredients

Bell peppers, diced for color and crunch
Mushrooms, sliced for earthy depth
Baby corn for sweetness and texture
Bean sprouts for freshness
Chili flakes or fresh chilies for heat
Hoisin or teriyaki sauce for a sweeter twist

How to Serve Ground Beef Fried Rice

I like serving this fried rice straight from the pan while it’s steaming hot, so the flavors are at their peak. A simple garnish of sliced green onions, cilantro, or even a few sesame seeds makes it look pretty and feel more special, even if it’s just a casual weeknight dinner.

I sometimes plate the fried rice in individual bowls, adding a fried or soft-boiled egg on top for extra richness. This makes the dish feel more like a restaurant-style meal and adds another layer of flavor that everyone enjoys. A drizzle of soy sauce or sriracha on top can also make it more vibrant and flavorful.

I also enjoy serving it as part of a larger meal, pairing it with light sides like pickled vegetables, cucumber salad, steamed broccoli, or a simple miso soup. This combination balances the savory richness of the fried rice with fresh, crisp, and tangy flavors, making the meal satisfying without being too heavy. It’s also great for family-style dinners—everyone can serve themselves and customize their plate with extras like chili sauce or a squeeze of lime.

Is Ground Beef Fried Rice Healthy?

Yes, it can be a healthy option, especially if you use lean ground beef and lots of vegetables. The protein from the beef keeps you full, while the vegetables add fiber, vitamins, and color to the dish.

You can also make it lighter by reducing the oil used in stir-frying, using low-sodium soy sauce, and incorporating more vegetables than rice. It’s a flexible recipe that can fit into a balanced, wholesome diet without feeling bland or boring.

Variations and Substitutions

Chicken Fried Rice: Swap the ground beef for diced chicken breast, cook until golden, and follow the same steps.
Shrimp Fried Rice: Use peeled shrimp instead of beef, adding them at the end for a tender, seafood twist.
Vegetarian Fried Rice: Replace beef with tofu or tempeh and add extra vegetables for protein and texture.
Spicy Fried Rice: Add chopped fresh chili, chili flakes, or sriracha to the stir-fry for heat.
Cauliflower Fried Rice: Replace rice with finely chopped cauliflower for a low-carb version.
Pineapple Fried Rice: Toss in pineapple chunks for a sweet and savory tropical flavor.
Garlic Fried Rice: Increase garlic and add a little garlic oil for a strong, aromatic punch.
Kimchi Fried Rice: Add chopped kimchi and a little kimchi juice for tangy, fermented flavor and depth.

How to Store and Reheat

To store, place leftover fried rice in an airtight container and refrigerate for up to 3 days. Make sure it cools slightly before sealing the container to prevent condensation, which can make the rice soggy.

To reheat, place the fried rice in a skillet over medium heat with a small drizzle of oil. Stir constantly until heated through, adding a splash of water if needed to loosen the rice. You can also microwave it, covering loosely and stirring halfway for even heating.

Frequently Asked Questions About Ground Beef Fried Rice

Can I use fresh rice instead of day-old rice?
Yes, you can. Spread freshly cooked rice on a tray to cool and dry slightly; this prevents clumping and keeps the fried rice fluffy while cooking.

Can I freeze Ground Beef Fried Rice?
Yes. Portion it into airtight, freezer-safe containers and freeze for up to 2 months. Reheat in a skillet over medium heat, stirring often, to bring back the original texture and flavor.

What if I don’t have oyster sauce?
You can skip it entirely or mix soy sauce with a small amount of hoisin or honey for a subtle sweetness. This still gives depth to the fried rice without changing the taste too much.

Can I add other vegetables?
Absolutely! Bell peppers, mushrooms, baby corn, zucchini, or snow peas work perfectly. Just add them at the right stage so they stay tender-crisp rather than overcooked.

Ground Beef Fried Rice Recipe

Recipe by Maria MeyerCourse: Main DishCuisine: Asian-AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Make flavorful Ground Beef Fried Rice in just 30 minutes! This easy, family-friendly recipe features tender beef, fluffy rice, and colorful vegetables. Perfect for weeknight dinners, meal prep, or quick lunches.

Ingredients

1 lb ground beef
3 cups cooked rice (preferably day-old for best texture)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots mix
2 tablespoons soy sauc
1 tablespoon oyster sauce (optional for extra flavor)
2 teaspoons sesame oil
2 eggs, lightly beaten
3 tablespoons vegetable oil, divided
1/2 teaspoon ground black pepper
2 green onions, sliced (for garnish)

Directions

Prepare the ingredients: If using freshly cooked rice, spread it on a tray to cool slightly—day-old rice works best because it prevents the fried rice from becoming mushy. Chop the onion, mince the garlic, and measure out the frozen peas and carrots so everything is ready to go.
Cook the ground beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and fully cooked. Season lightly with black pepper. Once done, remove the beef from the pan and set aside.
Cook the aromatics: In the same skillet, add another tablespoon of vegetable oil. Add the chopped onions and garlic, stirring frequently for 2–3 minutes until the onions become soft and fragrant, and the garlic releases its aroma.
Scramble the eggs: Push the onions and garlic to one side of the skillet. Pour in the beaten eggs and let them cook for 1–2 minutes, gently stirring to scramble them until just set but still soft.
Combine rice and vegetables: Add the cooked rice to the skillet, breaking up any clumps with a spatula. Pour in the peas and carrots, then return the cooked ground beef to the pan. Drizzle the soy sauce, oyster sauce (if using), and sesame oil evenly over the mixture. Stir constantly for 3–5 minutes to ensure the rice is heated through, the sauce is well distributed, and the flavors are fully combined.
Finish and garnish: Taste and adjust seasoning with extra soy sauce or black pepper if desired. Remove from heat, then garnish with sliced green onions for a fresh, vibrant touch. Serve immediately while warm, fluffy, and packed with savory flavor.