Ground Beef Fried Rice Recipe

Ground Beef Fried Rice in a white bowl with chopsticks.

Get dinner on the table quickly with our 30-minute Ground Beef Fried Rice.

3.9 from 18 votes

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Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: people

Calories: 567kcal

Ingredients

¼ cup soy sauce
1 tablespoon mirin
1 tablespoon honey
Olive oil, to coat
1 pound lean ground beef
3 tablespoons unsalted butter (divided)
½ white or yellow onion
1 cup frozen peas and carrots
2 teaspoons minced garlic
½ teaspoon grated ginger
2 eggs (beaten)
Salt and pepper
4 cups cooked white rice (preferably cold day-old rice)
1 tablespoon sesame oil
2 green onions, chopped (optional)
1 tablespoon sesame seeds (optional)

Instructions

In a small bowl, whisk together soy sauce, mirin, and honey. Set aside.
Heat a swirl of olive oil in a large heavy duty skillet over medium heat until it shimmers.
Add the ground beef to the skillet and break it up into smaller pieces with a spatula. Allow to cook undisturbed for a few minutes, then flip and continue to cook until the beef is well browned on all sides. Season lightly. Drain any excess fat from the ground beef and then remove it to a plate or bowl.
Add half the butter to the wok, then add the chopped white onion and cook until it starts to become softened and translucent, about three minutes.
Add the frozen peas and carrots and continue cooking until the veggies are softened, about two minutes. Add the garlic and ginger and heat until fragrant, about 30 seconds.
Push the veggies to the side and crack the eggs into the pan. Use a spatula to scramble the egg and cook, stirring occasionally, chopping them into smaller pieces, until mostly set, a few minutes. Push the eggs to the side with the veggies, and sprinkle both with salt and pepper.
Turn the heat up to high and melt the remaining butter. Add the rice, spreading it over the pan and allowing it to cook undisturbed for a few minutes. We want to get some crispy bits!
Add the ground beef back to the pan and toss the veggies with the rice. Add the soy sauce mixture and stir until it is well combined and soaked into the rice, another few minutes.
Drizzle with sesame oil and garnish with green onion and sesame seeds, if desired.

Notes

Substitute tamari for the soy sauce to make this fried rice gluten free.
Leftover rice straight from the fridge is perfect for this dish, because it holds its shape best and crisps up nicely. Fresh cooked rice has more moisture and tends to get clumpy and gummy when stir fried immediately..
Store leftovers for 3-4 days in the fridge in an airtight container for best results.

Equipment

Large skillet or wok

Mix & chop tool

Silicon spoon or spatula

Measuring cups & spoons

chefs knife

Prep bowls

Chopsticks

Course Main Course

Cuisine Chinese

Keyword beef fried rice, fried rice, ground beef fried rice, hamburger fried rice