Description
A quick, well-balanced, one-pan dinner using simple ingredients, perfect for busy weeknights.
Ingredients
Scale
- 1 lb ground beef
- 3 cups cooked rice (day-old rice is ideal)
- 2 tbsp vegetable oil
- 1 cup frozen mixed vegetables
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin or 1 tsp sugar
- 1 tsp sesame oil
- Black pepper to taste
- 2 eggs, lightly beaten
Instructions
- Use cold cooked rice, preferably 6–24 hours old. Break up any clumps with your hands or a spatula and set aside.
- Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add the ground beef, break it apart, and cook 6–8 minutes until browned and slightly crisp. Season with black pepper. Push the beef to one side of the pan.
- Add the remaining 1 tbsp of oil to the empty side of the pan. Add the diced onion and cook for 2 minutes. Add garlic and ginger and cook for 30 seconds. Add frozen mixed vegetables and cook 2–3 minutes until heated through. Combine vegetables with the beef.
- Push everything aside again. Pour the beaten eggs into the empty space. Scramble gently until just set. Mix the eggs into the beef and vegetables.
- Increase heat to high. Add the cold rice into the wok. Press it down lightly and let it fry without stirring for 30 seconds. Then mix everything thoroughly.
- In a small bowl, mix the soy sauce, oyster sauce, hoisin or sugar, and sesame oil. Pour this sauce mixture over the rice. Stir-fry for 2–3 minutes until the rice turns golden and is evenly seasoned. Taste and adjust seasoning with soy sauce or black pepper if needed.
- Remove the wok from the heat. Top the fried rice with the sliced green onions and extra sesame oil if you want more flavor. Serve hot.
Notes
- Using day-old rice prevents the fried rice from becoming mushy.
- Letting the beef caramelize slightly before adding vegetables adds a deeper savory taste.
- You can substitute sugar for hoisin sauce to balance the saltiness of the soy and oyster sauces.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 120
Keywords: beef fried rice, veggie fried rice, quick dinner, easy weeknight meal, ground beef recipe, one-pan dinner, family dinner, leftover rice recipe