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Introduction: Beef fried rice is a versatile, hearty, and satisfying dish that combines savory beef with seasoned rice, fresh vegetables, and a delightful mix of flavors. Perfect for a quick weeknight dinner or a tasty way to use up leftover rice, this beef fried rice recipe is a must-try. Whether you’re cooking for one or feeding the whole family, it’s a guaranteed hit that offers both delicious taste and convenience.
Ingredients:
2 cups cooked jasmine rice (preferably cold)
1 lb (450g) ground beef
2 tablespoons vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots mix
2 eggs, lightly beaten
3 tablespoons soy sauce (adjust to taste)
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
1/4 teaspoon chili flakes (optional, for a spicy kick)
2-3 green onions, chopped (for garnish)
Instructions:
Prepare the rice: If using leftover rice, ensure it is well-separated and not clumpy. Freshly cooked rice can be spread on a tray to cool slightly before using. Cold rice works best for stir-frying.
Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it up with a spatula. Stir-fry until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the beef aside.
Sauté vegetables: In the same pan, add another tablespoon of vegetable oil. Add the diced onion and sauté for about 2-3 minutes until softened. Then add the minced garlic and cook for another minute, stirring frequently.
Add peas and carrots: Stir in the frozen peas and carrots, and cook for 3-4 minutes until they are tender and heated through.
Scramble the eggs: Push the vegetable mixture to the side of the pan and pour the beaten eggs into the empty space. Scramble them until fully cooked, then mix them into the vegetables.
Combine rice and beef: Add the cold cooked rice to the pan along with the cooked ground beef. Use a spatula to break apart any clumps of rice, mixing everything thoroughly.
Season the rice: Drizzle the soy sauce, oyster sauce, and sesame oil over the rice mixture. Sprinkle in the ground black pepper and optional chili flakes for some heat. Stir everything together and cook for another 3-4 minutes, ensuring all ingredients are well combined and heated through.
Garnish and serve: Once the rice is hot and well-seasoned, transfer to serving plates. Garnish with freshly chopped green onions and serve immediately.
Tips for Serving and Storing:
Serving suggestion: Beef fried rice pairs beautifully with a side of Asian-style pickles or a light cucumber salad for added crunch and freshness.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet or microwave, adding a splash of water to prevent the rice from drying out.
Freezing: If you have leftovers, you can freeze the beef fried rice for up to 1 month. Thaw it in the fridge overnight before reheating.
Variants:
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