Ground Beef Fried Rice
Looking for a quick and delicious meal that’s perfect for any night of the week? This Ground Beef Fried Rice is easy, affordable, and made with pantry staple ingredients. This recipe is packed with savory flavors, hearty protein, and customizable veggies, all tossed together with perfectly cooked rice.
Servings 6 cups
Calories 291kcal
Ingredients
- 2 eggs Beaten
- 1 pound ground beef
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1 teaspoon sesame oil or olive oil, avocado oil, or butter.
- ½ cup diced onions
- 3 garlic cloves Minced
- 3 cups cooked and cold rice See notes about day old rice.
- 1 cup frozen carrots Thawed and drained.
- 1 cup frozen peas Thawed and drained.
- ½ cup soy sauce or liquid aminos
- ½ teaspoon ground ginger Optional
Instructions
- Heat a skillet at medium-high heat. You may need to spray the pan with oil if eggs will stick to the type of pan you are using.Add eggs to the pan and cook for a couple of minutes while scrambling them. Remove the eggs and set them aside.2 eggs
- Add the ground beef to the pan. Break down the ground beef and cook it for a few minutes until the meat is no longer pink. Drain any excess fat from the beef and season it with smoked paprika, salt, and pepper to taste.1 pound ground beef, ½ teaspoon smoked paprika, salt and pepper to taste
- Push the beef to the side of the pan and add the sesame oil, onions and garlic. Stir and saute the onions and garlic and then stir to combine the onions, garlic, and ground beef.1 teaspoon sesame oil, ½ cup diced onions, 3 garlic cloves
- Add the rice, carrots, and peas. Stir to combine the ingredients.3 cups cooked and cold rice, 1 cup frozen carrots, 1 cup frozen peas
- Add the cooked eggs, soy sauce and optional ginger. Stir.½ cup soy sauce or liquid aminos, ½ teaspoon ground ginger
- When finished, the rice grains should be separate, firm, and slightly chewy, not mushy or overly soft. The rice should have a slightly toasty look, especially if cooked on high heat. You may notice some caramelized bits, which add flavor.Taste repeatedly and add more spices if necessary. Cool before serving.
Notes
Use butter if you want to amplify the flavor. I skipped it when I made this version because the ground beef provides plenty of fat and flavor, but you can always add in a couple of tablespoons of butter when you fry the rice if you want to take the flavor up a notch.
Why You Use Cold Rice
- Prevents Clumping: Freshly cooked rice is moist and tends to clump together when stirred or fried. Cold rice is drier and the grains are more separated, making it easier to achieve that signature fried rice texture.
- Reduces Stickiness: Refrigerating allows the rice to dry out and allows excess moisture to evaporate. This prevents the rice from becoming mushy or overly sticky during frying.
- Better Absorption of Flavors: Cold rice is firmer and absorbs the flavors of the seasonings, sauces, and other ingredients better than freshly cooked rice, leading to more flavorful fried rice.
- Prevents Overcooking: Fresh rice is delicate and can become overcooked or mushy when fried. Cold rice holds up well to the heat and stirring required for frying.
How to Prevent Mushy Rice
- Day-Old Rice: Ideally, use cooked rice that has been refrigerated overnight. This allows excess moisture to evaporate, leaving the rice grains firm and dry.
- Use the Right Rice: Use long-grain or medium-grain rice, such as jasmine or basmati. These types have less starch than short-grain rice, which helps keep the grains separate.
- Don’t Overcook it: Cook the rice al dente. Slightly undercook it so it retains its structure during frying.
- Cook it on High Heat: Fry the rice over medium-high to high heat. This helps evaporate moisture quickly and gives the rice a lightly crispy texture.
- Don’t Overcrowd the Pan: Work in batches if necessary. Overcrowding reduces the pan’s heat, causing the rice to steam instead of fry. It will turn out mushy.
- Avoid Constant Stirring: Toss the rice gently to coat it in the sauce and combine ingredients, but avoid constant stirring, this will break up the rice and release starch, resulting in mushy texture.
Nutrition
Serving: 1cup | Calories: 291kcal | Carbohydrates: 28g | Protein: 21g | Fat: 9g