I’ve been making fried rice recipes for years, and the secret is using cold rice so it fries instead of steaming. This ground beef fried rice is simple and affordable, too. If fried rice ever stressed you out, consider this your permission slip to relax. My recipes stay well seasoned so don't worry about bland bites or any mushy rice.
| Yields: | Prep Time: | Cook Time: | Total Time: |
| 6 cups | 10 min | 20 min | 30 min |
Ground Beef Fried Rice Ingredients
- Rice: Long-grain rice is the best choice because it has less starch, so the grains remain separate and fluffy rather than clumping together. Medium-grain rice is a bit stickier than long-grain rice but it can work. Brown rice won't have the same texture as white rice, but it works.
- Ground Beef: You can substitute beef using ground turkey, chicken, ground pork, shrimp, salmon, or any of your favorite protein.
- Smoked Paprika
- Frozen or Fresh Veggies
- Eggs
- Onions
- Garlic
- Soy Sauce
- Sesame Oil (optional)
How to Make Ground Beef Fried Rice
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet at medium-high heat. Add eggs to the pan and cook for a couple of minutes while scrambling them. Remove the eggs and set them aside.
- 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. Season the meat.
- Push the beef to the side of the pan and add the sesame oil, onions and garlic. Stir and saute the onions and garlic.
- Add rice, carrots, and peas. Stir to combine the ingredients.
- Add the cooked eggs, soy sauce and optional ginger. Stir.
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Ground Beef Fried Rice
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
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
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
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Substitutions and Add-In Ideas
- Hoisin or Oyster sauce (for a sweeter flavor): This recipe is intended to be prepared using pantry staple ingredients, but if you know you like a sweet kick to your rice, grab one of these!
- Olive oil
- Avocado oil
- Vegetable
- Canola oil
- Broccoli
- Bell peppers
- Snap peas
- Mushrooms
- Mixed vegetables
- Spinach
- Kale
- Bok Choy
- Green Onions
- Cilantro
- Lime Juice
- Peanuts
- Red Pepper Flakes
Frequently Asked Questions and Recipe Pro Tips
Use butter. I often say my Steak Hibachi Rice Bowls have the best fried rice, period. And they do because the dish uses butter. 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.
Warm or freshly cooked rice is still full of steam and moisture, so when you try to fry it, it turns soft and sticky instead of giving you those separate grains. That’s why every good takeout spot uses rice that’s been cooled down and dried out a bit, it fries, not steams.
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.
Choose a pan or wok that is large enough to hold your ingredients without overcrowding. A 12–14 inch diameter is ideal.
I use a 12 inch cast iron skillet because cast iron retains heat exceptionally well and can handle high temperatures, ensuring the rice cooks evenly. A 12 inch pan will hold all of the ingredients without the need for batch cooking.
Here are more options:
Wok: The best choice because of the high heat options and size.
Stainless Steel Pan: Can tolerate high heat and will crisp the rice.
Non Stick Pan: These typically don’t reach as high temperatures as the other pans mentions, so you may miss out on the best texture.
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.
Store in the fridge tightly covered and sealed for 3-4 days.
Stove Method (Best for Flavor and Texture): Add a small amount of oil to the pan with the leftovers. Stir occasionally and cook for 4-5 minutes, or until heated through.
Microwave Method: Add 1-2 tablespoons of water or broth to the rice to reintroduce moisture. Cover the rice. I use a glass bowl with lid. Heat in 1 minute increments until warm. Using the microwave will soften the rice.
You can also use the oven or air fryer at 350 degrees until warm.
Store tightly covered and sealed. Frozen fried rice is best consumed within 1–2 months for optimal taste and texture. Defrost overnight in the fridge.
Pair With These Recipes
Roasted Brussel Sprouts with Garlic
Chicken Caesar Pasta Salad
Bow Tie Pasta Salad with Italian Dressing
Air Fryer Green Beans
Check out our 25 Recipes with Ground Beef for more easy recipes like this one.
kiya says
easy to make for lunch but still so tasty and has protein
staysnatched says
Yay! I'm glad you enjoyed it.