Ground Beef Fried Rice

The rice had already been cooked earlier in the day, cooling in the fridge the way rice always does when plans change. By dinner time, reheating it plainly wasn’t appealing anymore — cold, clumpy rice only really shines when it’s stir-fried. With a pound of ground beef ready to go, everything pointed toward the same solution: one hot pan, quick movements, and a proper fried rice that actually tastes intentional.

Loaded ground beef fried rice in a white bowl, topped with jalapeños, scallions, sesame seeds, and sauce, with extra jalapeños in the background.

Can I use freshly cooked rice?

You can, but it needs to cool and dry first. Spread it on a tray and let steam escape for at least 20 minutes.

Why is my fried rice soggy?

Too much moisture — either from warm rice, under-browned beef, or overcrowding the pan.

Is ground beef traditional for fried rice?

Not traditional, but extremely common in Western home kitchens because it cooks fast and stays flavorful.

What’s the best pan to use?

A wide skillet or wok works best. Depth matters less than surface area.

Can this be meal-prepped?

Yes, but texture is best the day it’s made. Reheat hot and fast in a skillet, not the microwave.

Ground beef fried rice (with rice, eggs, peas, carrots) cooking in a black skillet.

 

Ground Beef Fried Rice

Print Recipe
Ingredients Method Notes

Ingredients
  

Fried Rice Base
  • 4 cups cooked rice cold (preferably day-old)
  • 1 lb ground beef 80/20 or 85/15
  • 2 tablespoons neutral oil divided
  • 2 eggs lightly beaten
  • Vegetables & Aromatics
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots thawed
Sauce
  • 2½ tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar

Method
 

Prep everything before heating the pan
  1. Fried rice moves fast. Break up the cold rice with your hands so there are no hard clumps. Keep sauce mixed and within reach.
Brown the ground beef
  1. Heat a large skillet or wok over medium-high heat with 1 tablespoon oil.
  2. Add ground beef, spreading it out. Let it cook without stirring for a minute, then break it up and continue cooking until deeply browned and no moisture remains.
  3. Remove beef from the pan and set aside.
Scramble the eggs
  1. Add a little more oil if needed. Pour in eggs and gently scramble until just set. Slide eggs out with the beef.
Sauté aromatics
  1. Add remaining oil. Cook onion 2–3 minutes until soft and fragrant. Add garlic and cook 20–30 seconds — do not brown.
Fry the rice
  1. Add rice to the pan, spreading it out. Let it sit untouched for 30–45 seconds to dry and toast slightly.
  2. Stir and repeat once more. This step gives proper fried rice texture.
Combine everything
  1. Return beef and eggs to the pan. Add peas and carrots. Toss well to distribute heat evenly.
Season and finish
  1. Drizzle in soy sauce, oyster sauce, sesame oil, and sugar.
  2. Toss continuously for 1–2 minutes until rice is evenly coated and heated through.
Serve immediately
  1. Fried rice tastes best straight from the pan, while the grains are hot and slightly crisp.

Notes

Cold rice is non-negotiable: Warm rice turns mushy no matter how careful you are.
Moisture control: Beef must be fully browned before rice goes in, or the rice steams.
Pan contact matters: Let the rice sit briefly without stirring to develop flavor.
Season at the end: Sauces added too early disappear into the rice instead of coating it.
Skillet size: If your pan feels crowded, cook in stages

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