Need a fast, satisfying meal? This Ground Beef Fried Rice comes together in under 30 minutes and delivers big flavor with simple ingredients: stir-fried ground beef, peas and carrots, leftover rice, scrambled eggs, soy sauce, and a splash of rice vinegar. It’s a great way to skip takeout and make a family-pleasing dinner in no time.
Enjoy it on its own or pair it with egg rolls, potstickers, or a crisp salad. Leftovers reheat well and make convenient lunches for the week.
Why We Love This Beef Fried Rice Recipe
- Easy to make: Uses pantry staples and everyday ingredients.
- Quick: Ready in under 30 minutes—ideal for busy weeknights.
- Budget-friendly: Ground beef keeps costs low while still delivering hearty flavor.
- Great for leftovers: Made with day-old rice, it’s the perfect way to use up extra rice.
- Family favorite: Flavorful and filling—kids and adults both love it.
This Ground Beef Fried Rice is one of my go-to quick meals when time is tight. It’s flexible, flavorful, and easy to adapt to what you have on hand.
Ingredients
See the recipe card below for exact measurements and full instructions.
- Ground beef – Use 80/20 or 90/10 and drain excess fat after cooking.
- Rice – Day-old chilled rice fries best; jasmine or long-grain white rice work well. Brown rice can be used but will have a different texture.
- Olive oil – Or use avocado, canola, or vegetable oil to sear ingredients.
- Carrots and peas – Fresh or frozen both work; classic vegetables for fried rice.
- Garlic – Fresh minced garlic gives the best flavor.
- Soy sauce – Low-sodium soy sauce or coconut aminos are fine substitutes.
- Rice vinegar – A splash adds a bright, restaurant-style tang.
- Sesame seeds – Optional garnish for texture and a toasty note.
Recipe Variations
- Different proteins: Substitute ground chicken, ground pork, or chopped steak. Shrimp also works if you prefer seafood.
- More vegetables: Add bell peppers, snap peas, broccoli, cabbage, or green beans to bulk up the dish and boost nutrition.
- Sauce swaps: Try Bragg’s liquid aminos or coconut aminos instead of soy sauce for a gluten-free option.
- Extra flavor: Finish with chili sauce, sweet and sour sauce, or a drizzle of sesame oil to enhance the flavor profile.
How To Make Ground Beef Fried Rice
Scramble the eggs. Heat about half a tablespoon of oil in a skillet over medium. Whisk the eggs, pour into the pan, and stir until fluffy and cooked through. Remove and set aside.
Brown the ground beef. In a large skillet, heat another half tablespoon of oil over medium-high heat. Add the ground beef and cook, breaking it up, until no longer pink. Stir in minced garlic and cook about 30 seconds until fragrant. Drain excess fat, then remove the beef and set aside.
Sauté the vegetables. Add remaining oil to the skillet and cook the diced carrots and peas until tender. Remove and set aside.
Fry the rice. Heat the pan until hot, add the chilled rice, and let it sear, stirring occasionally for about two minutes so the grains get slightly toasted.
Combine and season. Return the beef, vegetables, and scrambled eggs to the pan. Reduce heat to low, then stir in soy sauce and rice vinegar until everything is evenly coated and heated through.
Serve. Remove from heat, sprinkle with sesame seeds if desired, and serve hot.
Recipe Tips
- Use day-old chilled rice for the best texture—fresh rice tends to be too soft and can become mushy.
- Make sure the skillet is very hot before adding the rice so it sears instead of steams; this helps create separate, slightly crispy grains.
- Eggs are traditional but optional. You can cook them in butter for a richer flavor.
- If sticking is a concern, use a nonstick skillet. Cast iron works well but may stick slightly at first.
- Taste and adjust soy sauce and rice vinegar amounts to match your preference.
- Cook ground beef to a safe internal temperature (160 °F) when using a food thermometer for food safety.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, covering with a damp paper towel to keep the rice moist, or rewarm in a skillet until heated through.
Recipe FAQs
Yes—day-old cold rice of any variety works. Brown rice has a heartier texture and a different flavor than white rice, but it fries nicely when chilled.
This version uses ground beef, but you can substitute ground chicken, ground pork, chopped steak, or shrimp depending on preference.
I hope you enjoy this Ground Beef Fried Rice. If you make it, please come back and rate the recipe or leave a comment—feedback helps others find a great weeknight meal!
Ground Beef Fried Rice Recipe
Ingredients
- 2 to 3 Tablespoons olive oil, divided
- 2 eggs
- ½ pound ground beef
- 1 carrot, diced
- ½ cup peas, fresh or frozen
- 2 cloves garlic, minced
- 2 cups leftover chilled rice
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 2 to 3 teaspoons sesame seeds
Instructions
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Heat half a tablespoon of oil in a small skillet over medium heat.
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Whisk the eggs and cook, stirring, until set. Remove and set aside.
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In a larger skillet, heat another half tablespoon of oil over medium-high heat.
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Add ground beef and cook until no longer pink. Stir in garlic and cook 30 seconds. Drain excess fat and set the beef aside.
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Sauté carrots and peas in a bit of oil until tender. Remove and set aside.
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Heat remaining oil, add chilled rice, and stir until warmed and slightly seared.
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Lower the heat and return beef, vegetables, and eggs to the skillet.
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Stir in soy sauce and rice vinegar, mixing until everything is heated and well combined.
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Remove from heat, sprinkle with sesame seeds, and serve.
Notes
Make sure the skillet is hot before adding rice to encourage searing rather than steaming.
Cook ground beef to 160 °F for food safety when using a thermometer.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave covered with a damp paper towel to retain moisture.
Nutrition
The nutritional information provided is an estimate and will vary based on ingredient brands and preparation methods.