5 from 3 votes
Beef Fried Rice
Delicious and filling, this Asian inspired beef fried rice is a great easy meal, loaded with fresh veggies and savory beef. Ready to serve in 30 minutes, it's a great go to recipe after a busy day.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
565 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 lb ground beef lean
- 3 Tablespoon butter divided
- 2 carrot peeled and diced, medium
- 1 white onion diced, medium
- 3 cloves garlic minced
- 1 teaspoon ginger minced, fresh
- salt
- black pepper
- 3 egg whisked
- 3 cups rice cooked and chilled
- ¾ cup peas frozen
- 3-4 Tablespoons soy sauce or coconut aminos, or fish sauce
- 1 Tablespoon sesame oil or more to taste, toasted
- ½ teaspoon chili flakes optional
- green onion for garnish, chopped, fresh
Instructions
- Heat 1 Tbsp butter in a large skillet over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking it up with a spatula until fully cooked. Transfer the 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. Sauté for about 3 - 4 minutes or until the vegetables are soft.
- Push the vegetables to one side of the skillet (or remove them if needed). Add 1 Tbsp butter to the empty side and let it melt. Crack the eggs into the skillet and scramble them until cooked through, then mix them with the vegetables.
- Add the final 1 Tbsp of butter to the skillet and let it melt. Add cooked beef, soy sauce, sesame oil, and chilis (if using), and stir to combine.
- Add the cooked rice to the skillet and stir-fry the mixture for 3 more minutes, allowing the rice to fry and get crispy.
- Add green peas and the sliced green onions and stir until combined. Remove from heat and serve warm.
Cup of Yum
Notes
- Use chilled rice: I can’t stress this enough - using day-old rice is the key to getting that perfect texture. Freshly cooked rice can be too soft and sticky, but chilled rice fries up beautifully, giving you those crispy, golden bits. If you are in a pinch you can also use freshly cooked rice but the texture might be a little different.
- Don't overcrowd the pan: Use the largest skillet or wok 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.
- Scramble the eggs separately: I’ve learned over the years that scrambling the eggs in a separate section of the pan (or even separately) keeps them fluffy and tender. Mixing them in with the veggies and rice later helps them maintain their texture.
- Don’t skip the seasonings: A good balance of soy sauce (or coconut aminos) and sesame oil is key to flavor. Taste the rice and adjust it to your preference.
Nutrition Information
Calories
565kcal
(28%)
Carbohydrates
45g
(15%)
Protein
34g
(68%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
219mg
(73%)
Sodium
973mg
(41%)
Potassium
702mg
(15%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5819IU
(116%)
Vitamin C
15mg
(17%)
Calcium
77mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 565
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 34g | 68% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 973mg | 41% |
| Potassium | 702mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5819IU | 116% |
| Vitamin C | 15mg | 17% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.