Fried Rice with Ground Beef and Vegetables Ingredients: - 3 cups cooked rice (preferably day-old and cold) - 1 pound ground beef - 1 medium onion, chopped

 

Why This Ground‑Beef Fried Rice Works So Well

• One‑Pan, Weekly Dinner Hero: This dish comes together in a single skillet or wok — brown the beef, stir in veggies, then rice. Recipes like Nish Kitchen’s do it in just 30 minutes. Nish Kitchen

• Great Use of Leftovers: Day-old or leftover rice works best: it’s drier, firms up, and gives the right texture for frying. Cooking With Lei+2Tastecove+2

• Affordable Protein: Ground beef is budget-friendly, high in protein, and quick to cook.

• Nutritious & Flexible: You can pack in lots of vegetables (peas, carrots, bell peppers, beans) for color and nutrition. Recipes from Corrie Cooks use frozen mixed veggies. Corrie Cooks

• Customizable Flavor: With soy sauce, oyster sauce, sesame oil, garlic, ginger — plus sriracha or hoisin if you like — you can tweak this exactly how you like it.

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2. Ingredients — What You’ll Need

Here is a combined, comprehensive list of ingredients from trusted recipe sources, along with notes and variations.

Core Ingredients

Ingredient	Amount (for ~4 servings)	Notes / Purpose
Ground beef	~ 1 lb (≈ 450 g)	Use lean (90–95%) if you want less fat. Northeast Beef Promotion Initiative+1
Cooked rice	~ 3–4 cups	Day‑old or refrigerated rice gives the best fried‑rice texture. Nish Kitchen+1
Vegetable oil	2–3 tbsp	For frying beef, veggies, and rice. Tastecove
Onion	½ to 1 medium, finely chopped	Adds savory depth. Cooking With Lei
Garlic	2 cloves (or more), minced	Fundamental aroma. Corrie Cooks
Mixed vegetables	~ 1–2 cups	Frozen peas & carrots often work; Nish Kitchen uses bell pepper, green beans, corn. Nish Kitchen
Eggs	2 or 3, lightly whisked	For scrambled-egg bits throughout the fried rice. 5 Boys Baker+1
Soy sauce	~ 3 tbsp	The salty backbone of the flavor. 5 Boys Baker
Oyster sauce	1 tbsp (optional)	Adds umami richness. Nish Kitchen uses it, other sources mention it. Nish Kitchen
Sesame oil	~ 1 tbsp	Adds a toasty finish. Tastecove
White pepper	~ ½–1 tsp	Optional, for a little heat / aroma. Nish Kitchen uses ground white pepper. Nish Kitchen
Green onions / scallions	2–3, sliced	For garnish and a light crunch. Nish Kitchen
Salt	To taste	Adjust based on how salty your soy / sauce is.

Optional Flavor Boosters & Add‑Ins

• Ginger: 1 Tbsp fresh or ½ tsp ground, for warmth. Northeast Beef Promotion Initiative

• Hoisin sauce: For sweetness + a Chinese restaurant feel. 5 Boys Baker’s version uses hoisin. 5 Boys Baker

• Rice vinegar: A splash can brighten flavors.

• Sriracha or chili sauce: For heat. 5 Boys Baker includes this too. 5 Boys Baker

• Sesame seeds: For garnish.

• More veggies: Mushrooms, bell peppers, green beans, corn — whatever you have.

• Gochujang: If you want a spicy Korean-style twist (like a ground beef bowl).

• Day-old jasmine or basmati rice: If you prefer different rice flavor.

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3. Step‑by‑Step Instructions

Here’s a detailed method to make a rich, flavorful fried rice with ground beef and vegetables. You can follow this as a base, then apply variations as you like.

Step 1: Prepare Rice & Mise en Place

1. Use Cold or Day‑Old Rice

   • For best texture, use cooked rice that has been refrigerated — this helps the grains stay separate and crisp a bit when fried. Cooking With Lei+1

   • If you just cooked rice, spread it on a plate / tray so steam escapes and it cools faster.

2. Chop / Prep Ingredients

   • Dice onion, mince garlic.

   • Thaw or measure out vegetables if using frozen.

   • Whisk eggs in a small bowl with a little salt or pepper.

   • Combine sauces: soy sauce + oyster sauce (if using) + a little of the sesame oil can be mixed separately so you can add all at once later.

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Step 2: Cook the Ground Beef

3. Brown the Beef

   • In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Nish Kitchen+1

   • Add ground beef. Break it up into small pieces, and cook until well browned, no longer pink inside. Northeast Beef Promotion Initiative

   • If there's a lot of fat, drain some — but leave a little, because fat = flavor.

4. Season as It Cooks

   • Once the beef is mostly browned, add 1–2 tbsp of soy sauce to season it lightly and build a base flavor. (CookingWithLei’s recipe does this early.) Cooking With Lei

   • Optionally add ginger now if using.

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Step 3: Cook the Veggies & Aromatics

5. Sauté Onions and Garlic

   • Push the cooked beef to one side of the pan (or remove it temporarily). Add a little more oil if needed, then sauté onions until soft and slightly translucent. Cooking With Lei

   • Add garlic and cook for another 30 seconds to a minute until fragrant.

6. Add Vegetables

   • Add your mixed vegetables (peas & carrots, or whatever mix you’ve chosen). Stir them in with the onions and garlic. Tastecove

   • Cook for about 2–4 minutes (depending on the veggie) until they are heated through but not mushy.

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Step 4: Scramble the Eggs

7. Cook Eggs

   • Push the veggies and beef to one side of the skillet. Pour the whisked eggs into the empty space. 5 Boys Baker+1

   • Scramble them gently until just cooked.

   • Then stir the cooked egg bits into the beef + veggies mixture.

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Step 5: Add Rice & Sauce, Finish the Fried Rice

8. Add the Rice

   • Add the cooled (day-old) rice to the pan. Use a spatula to break up any clumps.

   • Stir everything together so rice, beef, eggs, and vegetables are well mixed.

9. Add Sauce & Seasonings

   • Pour the soy sauce + oyster sauce mixture over the rice and stir thoroughly so everything is evenly coated. Nish Kitchen

   • Add the rest of the sesame oil (or a splash) to flavor the top.

   • Sprinkle in white pepper (or black pepper) to taste. Nish Kitchen uses white pepper for a more classic “fried rice” note. Nish Kitchen

   • Taste and adjust: add more soy sauce if needed, or salt / pepper to your liking.

10. Fry / Crisp

    • Continue to cook the mixture over medium-high heat for 3–5 more minutes, stirring occasionally. This helps fry the rice lightly, and develop a slight crust or “fricassee” texture. (CookingWithLei does this step.) Cooking With Lei

    • If the rice starts to dry out, add a splash of water or more oil; if it’s too wet, turn up the heat a little more so moisture evaporates.

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Step 6: Garnish & Serve

11. Finish

    • Stir in sliced green onions (scallions) at the very end. Many recipes use green onions for a fresh crunch. Nish Kitchen

    • Optionally, sprinkle sesame seeds for texture and visual appeal.

12. Serve Hot

    • Serve the fried rice directly from the skillet or transfer to a serving bowl.

    • This dish is great on its own, or with additional protein (like grilled chicken or tofu) or a side of steamed greens.

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4. Variations & Customizations

Here are some ways to change things up to suit your preferences or what you have in the kitchen:

1. Sauce Variations

   • Use hoisin sauce + soy + rice vinegar (5 Boys Baker’s sauce). 5 Boys Baker

   • Replace or supplement with mirin (sweet rice wine) + a bit of sugar for a slightly sweet Asian twist. Tasty Recollections

   • Add sriracha or chili paste for heat and spice. 5 Boys Baker

2. Vegetable Variations

   • Use bell peppers, green beans, mushrooms, or other fresh vegetables. Nish Kitchen’s recipe uses a variety of chopped veggies. Nish Kitchen

   • For a more colorful dish, add red bell peppers and corn or use pre-mixed frozen stir-fry vegetables.

3. Protein Variations

   • Instead of ground beef, you could use ground pork, chicken, turkey, or even beef strips.

   • For a fusion twist, try making a “Korean style” with gochujang or Korean BBQ sauce, inspired by ground-beef bowls. Cooking With Mee

4. Rice Variations

   • Use brown rice instead of white for a nuttier taste; Beef Its What’s For Dinner uses brown rice in their ground beef fried rice. Northeast Beef Promotion Initiative

   • Try using jasmine rice or basmati rice for aromatic flair.

5. Egg-Free / Low Egg

   • If you don’t eat eggs, skip them and just focus on the beef + veggies + rice.

   • For fewer calories, use just one egg or substitute with tofu scramble.

6. Herb & Garnish Variations

   • Fresh herbs: cilantro, basil, or Thai basil for a fresh finish.

   • Crunch: top with chopped peanuts or cashews for added texture.

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5. Troubleshooting & Common Pitfalls

Problem	Likely Cause	How to Fix It
Rice is mushy or clumps	Rice was too fresh or wet	Use day-old rice; spread cooked rice on a tray to cool before frying. Cooking With Lei+1
Beef too greasy	Used fatty or not drained beef	Use leaner ground beef or drain some fat, but keep a little for flavor.
Veggies are undercooked or soggy	Sauté time too short or too long	Cook veggies after browning beef, but don’t overcook; they should retain bite.
Fried rice lacks flavor	Not enough soy sauce or umami	Add more soy, a bit of oyster sauce, or a splash of sesame oil; taste and adjust.
Egg bits are missing	Eggs not scrambled properly	Pour eggs into a clear space in the pan and scramble alone before mixing. 5 Boys Baker
Too dry at end	Rice lost moisture	Add a splash of water, stock, or more soy sauce and stir on higher heat briefly.

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6. Nutritional & Meal-Prep Tips

• Balanced Meal: This dish delivers protein (from beef), carbs (from rice), and vegetables.

• Portion Control: Because it’s so filling, a modest portion (1 to 1.5 cups) is often enough for a meal.

• Make-Ahead: You can prepare the ground beef + veggie mix ahead, refrigerate, and then stir-fry with rice just before eating.

• Leftovers: Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in a skillet or microwave (add a little water or oil when reheating).

• Freezing: Fried rice can be frozen, but texture may change slightly — rice may clump or soften when thawed.

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7. Why This Recipe Works for Everyone

• Kin to Takeout: It has the feel of Chinese‑restaurant fried rice, but with affordable ground beef and your own kitchen’s touch.

• Time-Saver: Ready in ~20–30 minutes (depending on how much you cook) — perfect for weeknights.

• Kid‑Friendly: Simple flavors appeal to kids; you can hide extra vegetables.

• Customizable: Whether you want it spicy, sweet, lean, or hearty — it's easy to adapt.

• Budget‑Smart: Uses inexpensive cuts (ground beef), leftover rice, and frozen veggies — no need for premium cuts or exotic ingredients.

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8. Final Thoughts

Fried Rice with Ground Beef and Vegetables is a versatile, satisfying, and practical dish. It hits all the right notes: savory beef, aromatic garlic and onion, bright veggies, and fluffy rice — all tied together by soy and sesame oil.

By following the base recipe here and tweaking it with your favorite sauces or veggies, you can make this dish again and again without ever getting bored. Use it to clear out leftover rice, feed a hungry family, or whip up dinner in a flash.