Beef fried rice is nourishing, filling, jam packed with veggies and flavor. The perfect quick weeknight meal to prep. A great changeup from traditional fried rice that’s ready in less than 30 minutes!

Why Make This Ground Beef Fried Rice Recipe

You can honestly add so many things about this easy beef fried rice. But here are a few of my favorites!

• Variation to Traditional Fried Rice: This fried rice is a little different than the usual, it has ground beef instead of chicken or tofu. My husband had never heard of fried rice with beef, and now it’s requested weekly!
• Such Amazing Flavors: This dish has a crunch, snappy umami flavors and it’s so dang easy to whip up.
• Easy and Customizable: This ground beef and rice recipe is a no-fuss meal! The instructions are easy to follow and it’s very customizable so feel free to change it up based on your preferences or to use ingredients you have on hand!
• Meal Prep: This meal is also great to prep ahead and an easy way to use up any leftovers in the fridge! Saving you money from less waste!

If you love this ground beef and rice recipe, try my Fried Beef Noodles next, another slam dunk meal. Or this Burger Bowls is great if you love beef and bowls! Both dishes are my favorite QUICK protein loaded weeknight meal.

Ingredients Needed

Here’s a quick overview of the main ingredients needed to make fried rice with ground beef. Be sure to check the recipe card for the full ingredient list and quantities of each.

• Sesame Oil. Sesame oil is traditionally used in making fried rice and other Asian Dishes. It gives the beef and rice a wonderful nutty flavor. It’s found in the international aisle or with the other oils in the grocery store. You can also use peanut oil which adds a nice flavor.
• Onion. I typically use yellow or white onion. This add crunch and aromatics.
• Ginger. Fresh ginger is best, it adds a nice warm spice to the dish you will love.
• Garlic. Fresh garlic cloves are always best, they add great aromatics to the dish.
• Jalapeño. Optional! This adds a little heat to the dish (and you know I love my spice).
• Lean Ground Beef. I love to use 90/10 beef. You can certainly use what you prefer or fits your budget. If you’re using a beef with more fat I recommend draining the exceess fat from the skillet after browning the meat.
• Rice. Day old rice is best because it’s drier. I know this isn’t always possible, so you can make fresh rice, just be sure to let it completely cool before using. I like to place it without a cover in the freezer to cool it off and dry it out a bit.
• Mixed Frozen Veggies. You can use peas or a mixed bag. I love both! No need to thaw, it will cook in the mix.
• Eggs. These are key to making fried rice! They also add lots of protein.

Sauce Ingredients

• Soy Sauce. I go for a rich dark soy sauce like this one from Amazon but you can certainly use light or low sodium soy sauce. I find the flavor more bold and it makes the rice a bit darker. You can also use tamari or coconut aminos especially if you want to make it gluten-free!
• Hoisin Sauce. This is a rich and sweet sauce that’s thick, salty, and full of umami flavor. I use this brand on Amazon most often. You can also find it many grocery stores in the international aisle.
• Sriracha. This is to add a little spice and color to the sauce. Most well-stocked grocery stores have it in the international aisle. If you can’t find it you can use other Asian hot sauces such as garlic chili sauce or sambal oelek.
• White Sugar. This helps to thicken the sauce and crisp the meat a bit when cooking it.
• Rice Vinegar. Made from rice, this vinegar is a little sweeter than most others. It’s also found in most grocery stores in the international aisle or with the other types of vinegar. You can also sub sherry vinegar in a pinch.

How to Make Beef Fried Rice

Step One. Mix the sauce ingredients together in a bowl and set aside. Dice up the jalapeño, onion and green onions as well as mince the garlic and ginger.

Step Two. Heat the sesame oil in a skillet or wok on high heat. Scramble the eggs in a bowl, add to the hot skillet, and scramble for about 3-4 minutes. Remove the eggs from the pan and set them to the side on a plate.

Note: I scramble the eggs separately for a better texture. I find cooking the egg in the beef mix makes it a little mushy.

Step Three. Add the leftover oil to the wok or skillet. Then add in the onion and jalapeños. Cooking for about 2 minutes. Add the ginger, garlic, and sauté for another minute then add ground mince (beef) to the hot skillet. Cook until the minced beef is cooked all the way through.

Step Four. Add the sauce to the beef. Let it cook down and glaze the beef. Once the sauce is sticking to the ground beef nicely, add in the mixed veggies, and sauté for about 4 minutes. Add the rice and lastly the scrambled eggs. Cook until everything is heated through.

Step Five. Serve immediately. Garnish with green onions, sesame seeds and any other toppings of choice. I like avocado and more Sriracha on mine.

What to Serve with Fried Rice

• Add a Side Dish. This beef and rice recipe is great on it’s own, very filling. But you can pair it with steamed broccoli, my Asian Cabbage Salad, or Spicy Cucumber Salad.
• Pair It. You can also make a whole “take out” style night out of it and pair it with Thai Cashew Chicken or Kung Pao Shrimp.
• Appetizer: Add an easy appetizer to your meal like these Vegetarian Egg Rolls or Crispy Panko Shrimp!

Recipe Tips

• Use Leftover Rice. This is the trick to a fluffy fried rice. The pieces of rice are slightly drier so they don’t stick together when cooked.
• Scramble the Eggs Separately. I like to scramble them separately to keep their texture! I prefer it much more than having them mashed into the rice. You can certainly do it any way you’d like!
• Storing: Store leftovers in an airtight container for up to 5 days in the refrigerator or you can freeze this meal for up to 2 months. To reheat, add a teaspoon of water or one ice cube to the leftovers and microwave for 2 -3 minutes (the liquid helps to keep things moistened). You can also reheat on top of the stove in a skillet.

Recipe FAQ’s

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