Beef fried rice is the ultimate quick and flavorful meal you can whip up in under 30 minutes. With tender ground beef, fluffy rice, crisp vegetables, and a rich, savory sauce, this dish brings the comfort of takeout straight to your kitchen. It’s the perfect way to use up leftover rice and turn simple ingredients into a hearty, satisfying dinner that the whole family will love.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 20 minutes, perfect for busy weeknights.
- Simple Ingredients: Uses pantry staples and leftover rice—no fancy shopping needed.
- Full of Flavor: A balance of savory soy sauce, nutty sesame oil, and caramelized beef makes it stand out.
- Versatile: Easily swap in veggies or proteins based on what you have.
- Crowd-Pleaser: Comforting, filling, and better than takeout—guaranteed to impress.
This version shines thanks to a little trick: caramelizing the beef with the veggies before adding rice. That extra step creates unbeatable depth of flavor!
Ingredients Needed
For the Sauce
- 1 tablespoon dark soy sauce – for deep color and bold flavor
- 2 teaspoons light soy sauce – adds balance without overpowering
- 2 tablespoons oyster sauce – gives richness and umami
- 1 tablespoon Chinese cooking wine (Shaoxing wine) – enhances depth
- ½ teaspoon white sugar – balances saltiness
- ⅛ teaspoon white pepper (or substitute black pepper) – mild heat
For the Scrambled Eggs
- 1 teaspoon sesame oil – nutty aroma
- 2 large eggs, lightly beaten – fluffy and soft
For the Fried Rice
- 2 tablespoons neutral oil (peanut, canola, or vegetable)
- ½ onion, finely diced – sweet flavor base
- 2 garlic cloves, minced – aromatic kick
- 250 g (8 oz) lean ground beef – juicy and hearty
- 2 cups frozen mixed vegetables (peas, carrots, corn) – no need to thaw
- 3 cups day-old cooked rice – cold rice works best for non-sticky fried rice
- ½ cup green onions (1–2 stems), thinly sliced – fresh garnish
How to Make Beef Fried Rice
1. Mix the Sauce
In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, cooking wine, sugar, and pepper. Set aside—this is your flavor powerhouse.
2. Scramble the Eggs
Heat sesame oil in a wok or large skillet over medium-high heat. Pour in the eggs and gently stir until just set and fluffy. Transfer to a plate and keep aside.
3. Cook the Beef Base
In the same pan, add vegetable oil. Toss in onion and garlic, cooking for about 30 seconds until fragrant. Add the ground beef and break it up with a spatula. Cook until no pink remains, about 2 minutes. Stir in 2 tablespoons of the sauce and cook for another minute to infuse flavor.
4. Add Vegetables & Caramelize
Mix in the frozen vegetables and cook for about 2 minutes. Allow the beef to brown and caramelize slightly—this step adds incredible flavor, so don’t rush it!
5. Stir in Rice & Sauce
Add the cold rice and the rest of the sauce. Stir-fry for about 2 minutes, ensuring the rice grains separate and get coated evenly. Let the rice toast a bit for that classic fried rice texture.
6. Finish with Eggs & Green Onions
Return the scrambled eggs to the pan along with sliced green onions. Toss everything together quickly, then serve hot.
Serving and Storage Tips
- Serving: Garnish with extra green onions or sesame seeds for a fresh pop. Pair with a side of spring rolls or miso soup for a full meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a hot pan with a splash of water or oil to revive the rice without drying it out.
Helpful Notes
- Rice Tip: Always use cold, day-old rice for the best texture. Fresh rice tends to clump.
- Protein Swap: Try chicken, pork, shrimp, or even tofu instead of beef.
- Extra Flavor: Add chili flakes or sriracha for a spicy twist.
- Veggie Options: Broccoli, bell peppers, or zucchini work great too.
Beef Fried Rice
Ingredients
Method
- Step 1: In a small bowl, whisk together soy sauces, oyster sauce, cooking wine, sugar, and pepper. Set aside.
- Step 2: Heat sesame oil in a wok over medium-high heat. Add eggs and scramble gently until just set. Transfer to a plate.
- Step 3: In the same wok, heat neutral oil. Add onion and garlic, cook 30 seconds until fragrant. Stir in beef, breaking it apart. Cook until browned. Add 2 tbsp of the sauce and cook 1 minute.
- Step 4: Stir in frozen vegetables and cook 2 minutes. Let beef and veggies caramelize slightly.
- Step 5: Add cold rice and remaining sauce. Stir-fry 2 minutes, separating rice grains and coating evenly. Let rice toast slightly.
- Step 6: Return scrambled eggs and green onions. Toss quickly and serve hot.
Notes
Conclusion
This beef fried rice recipe is quick, flavorful, and endlessly customizable—a true weeknight hero. With caramelized beef, savory sauce, and perfectly balanced textures, it delivers comfort in every bite. Plus, it’s faster (and tastier) than ordering takeout!
If you try this recipe, let us know in the comments below and leave a star rating. Don’t forget to share your creation on Pinterest or Facebook—we’d love to see your version! What twist did you add to make it your own?
Frequently Asked Questions (FAQ)
Can I use fresh vegetables instead of frozen?
Yes! Just dice them small so they cook quickly. Fresh carrots, peas, or corn work beautifully.
How do I make this gluten-free?
Swap soy sauce for tamari or gluten-free soy sauce, and ensure your oyster sauce is gluten-free.
Can I freeze beef fried rice?
Absolutely. Let it cool, then freeze in airtight containers for up to 1 month. Reheat straight from frozen in a hot pan.
Why is day-old rice better?
Cold rice grains are drier and firmer, preventing clumping and helping you achieve that classic fried rice texture.
Can I use another protein?
Yes—ground chicken, pork, or even shrimp are great substitutes. For a vegetarian option, try scrambled tofu.