Description

This Ground Beef Fried Rice is a quick, satisfying weeknight meal that turns simple pantry staples into a savory, restaurant-style dish. Tender ground beef, colorful mixed vegetables, fluffy egg, and day-old rice are tossed together in a garlicky soy and oyster sauce blend. It’s budget-friendly, ready in under 30 minutes, and perfect for using up leftover rice and veggies.

Ingredients

Scale

2 cups cooked rice (preferably day-old, chilled)
1 pound ground beef (90% lean recommended)
2 tablespoons soy sauce (low-sodium if desired)
1 tablespoon oyster sauce
1 tablespoon sesame oil
2 large eggs, beaten
1 cup mixed vegetables (peas, carrots, corn; fresh or frozen)
3 green onions, chopped (whites and greens separated)
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
Optional: 1–2 teaspoons cooking oil (if your beef is very lean)

Instructions

In a large skillet or wok, heat the sesame oil over medium-high heat. If using very lean beef, add 1 teaspoon neutral cooking oil as well.
Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 5–7 minutes. Drain excess fat if necessary and return the beef to the pan.
Stir in the minced garlic and the white parts of the green onions. Sauté for 30–60 seconds until fragrant, being careful not to burn the garlic.
Add the mixed vegetables to the skillet. Cook for 3–4 minutes, or until the vegetables are heated through and just tender.
Push the beef and vegetable mixture to one side of the skillet, creating space on the other side. Pour the beaten eggs into the empty side and scramble until fully cooked, 1–2 minutes. Once set, mix the scrambled eggs into the beef and vegetables.
Add the cooked, chilled rice to the skillet, breaking up any clumps with your spatula. Pour in the soy sauce and oyster sauce, then toss everything together until the rice is evenly coated and no white grains remain.
Spread the rice mixture out in an even layer and let it cook undisturbed for 1–2 minutes to let some bits crisp slightly, then stir and repeat once more if desired.
Taste and season with salt and black pepper as needed. Remove from heat and stir in the green parts of the chopped green onions.
Serve hot, straight from the pan, with extra soy sauce or chili sauce on the side if you like a bit of heat.

Notes

For best texture, use cold, day-old rice so the grains stay separate and lightly crisp instead of mushy.
Adjust the soy sauce and oyster sauce to taste if you prefer a saltier or milder flavor.
You can swap in any small-cut vegetables you have on hand, like bell peppers, broccoli florets, or diced zucchini.
If using frozen vegetables, there’s no need to thaw first; add them straight to the hot pan and cook until heated through.
To make it spicier, stir in a teaspoon of chili garlic sauce, sriracha, or red pepper flakes with the sauces.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop, Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 portion (about 1 1/2 cups)
Calories: 450 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 135 mg

Keywords: ground beef fried rice, easy fried rice, leftover rice recipe, 30 minute dinner, beef and rice skillet