This beef fried rice is an easy Asian-inspired rice dish made with lean beef mince, eggs, frozen vegetables and a simple savoury sauce. Unlike takeaway fried rice which can end up oily and weirdly expensive for mostly rice, this version keeps things affordable, is equal parts protein to rice and easy to customise with whatever you already have in the house
Mince and rice recipes have become one of my favourite ways to keep meal prep affordable without feeling repetitive. I've made so many variations over the years - like my teriyaki beef and eggplant rice bowls - because once you have a base of rice and mince you can completely change the flavour profile depending on what you feel like eating that week.
The frozen vegetables make the mince and rice stretch that little bit further, plus they're affordable and you won't find sad soggy veggies lying at the bottom of your fridge (though, if you do have some of these, I've given some options for adding them instead of the frozen veg). I have my savoury mince and rice based off these three staple ingredients as well which goes to show just how versatile the options can be.
TL;DR
- Servings: 4
- Prep time: 5 minutes Cook time: 15 minutes
- Meal prep: Perfect for meal prep because it contains protein from lean beef mince, carbohydrates from rice and vegetables from frozen mixed vegetables all in one container.
- Fridge storage: Store in airtight containers for up to 4 days.
- Freezer storage: Freeze for up to 3 months.
- Reheating: Microwave, stovetop or air fryer. Stovetop or air fryer will give the best texture.
- Customise: Swap the beef mince for chicken mince, turkey mince or TVP, use different vegetables or add extra chilli for more heat.
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Why you'll love this recipe
Asian-inspired. Asian-style sauce flavours get deeper overnight making them great for meal prep like my beef pad see ew or ginger honey chicken and rice.
Frozen veg. Using frozen mixed vegetables keeps this beef fried rice affordable, convenient and beginner friendly without needing extra chopping. It's the same approach I use in curried mince and rice.
Fakeaway. The fried rice gives fakeaway vibes without the excess oils. If you like dishes like this, try my leftover ham fried rice or chicken pineapple fried rice next.
Ingredients
Lean beef mince. Lean beef mince works better than regular mince because it prevents the fried rice from becoming greasy. If you use regular mince, spoon off excess oil before adding the rice and sauces.
Frozen veg. Frozen mixed vegetables keep this recipe affordable and convenient without needing extra prep. I use a mix with carrot, peas and corn and add it straight into the pan from frozen.
Eggs. Eggs add extra protein and help create the classic fried rice texture while making the meal feel more filling.
Mirin. Mirin adds slight sweetness and balance to the savoury sauces which helps mimic takeaway-style fried rice flavour.
Oyster sauce. Oyster sauce gives the fried rice its savoury umami flavour and depth that plain soy sauce alone won't achieve.
Brown sugar. Brown sugar balances the saltiness from the soy sauce and oyster sauce without making the dish sweet.
Sweet chilli sauce. Sweet chilli adds mild heat and extra flavour.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Why do you use cooked then cooled rice for fried rice?
Cooked then cooled rice works best for beef fried rice because the rice dries out slightly in the fridge. This helps the grains firm up and separate, rather than turning soft, sticky or clumpy when they hit the pan.
Freshly cooked rice has more moisture, so it tends to steam instead of fry. That's when you end up with rice that tastes fine but has more of a soft "savoury rice" texture instead of proper fried rice.
If you don't have leftover rice, microwave rice is a great shortcut because it's already cooked and cooled. Just break it up before adding it to the pan so it fries evenly.
Substitutions and variations
Beef mince. You can swap the lean beef mince for chicken mince, turkey mince or pork mince depending on what's affordable or already in your freezer. TVP also works well if you want a vegetarian version.
Different vegetables. Lots of different vegetables work, fresh or frozen. You could use onion, broccoli, edamame, capsicum, zucchini, cauliflower etc. This is a good clean-out-the-fridge style meal.
Microwave rice. Microwave rice is a really useful shortcut for easy beef fried rice because it's already cooked and dry enough to fry properly. Look for plain jasmine or long grain rice without added flavours.
More heat. Add sriracha, chilli flakes or extra sweet chilli if you want the fried rice spicier.
How to make beef fried rice
Step 1: Heat a large frying pan or wok over medium-high heat. Add the lean beef mince and cook for 5 to 6 minutes, breaking it apart until browned. If there is excess oil, spoon it off before continuing.
Step 2: Add the cooked and cooled rice. Break apart any clumps using a spatula and stir fry for 3-4 minutes until heated through and slightly crisp in places.
Step 3: Add the frozen vegetables and cook for 2 to 3 minutes until heated through and no longer icy.
Step 4: Push the beef and rice to one side, then crack the eggs into the empty side.
Step 5: Once the egg is mostly cooked, scramble, then mix through.
Step 6: In a small bowl, combine the mirin, oyster sauce, soy sauce, brown sugar and sweet chilli sauce. Pour over the fried rice and stir until evenly coated.
Step 7: Serve with a fried egg and herbs (optional) or allow to cool before portioning into meal prep containers.
Lauren's Top Tips
Use cold rice. Fresh rice contains too much moisture and will make the fried rice soft instead of giving you separate grains.
Don't overcrowd the pan. A crowded pan traps steam which stops the rice from crisping slightly. Use your largest frying pan or wok.
Cook the mince properly first. Letting the beef mince brown properly adds flavour and prevents the whole dish tasting boiled.
Meal prepping beef fried rice
This beef fried rice is an excellent meal prep option because it contains protein from lean beef mince, carbohydrates from rice and vegetables from frozen mixed vegetables all in one container. The savoury sauce also develops more flavour overnight which means leftovers genuinely taste better the next day instead of worse.
Storing
Allow the beef fried rice to cool before transferring into airtight meal prep containers. Store in the fridge for up to 4-5 days.
You don't want to put the container lids on while the rice is still piping hot as this will trap moisture and cause it to go mushy.
Reheating
Despite the rice already being cooked twice, this beef fried rice reheats really well. The stovetop is my preferred option because it helps bring back the slight crispiness you want in fried rice while keeping the beef flavourful.
To reheat on the stovetop, add the fried rice to a pan over medium heat for 4 to 5 minutes, stirring occasionally until hot. If the rice feels dry, add a small splash of water or extra soy sauce.
The microwave is the most convenient option but the rice texture will soften more. Microwave in 1-minute bursts, stirring between each, until heated through.
The air fryer also works surprisingly well. Spread the fried rice in a thin layer and air fry at 180°C for 4 to 6 minutes, shaking halfway through. This helps crisp the rice back up after refrigeration.
For extra flavour, add a little extra soy sauce after reheating and top with a fried egg or fresh herbs to freshen things up.
Can you freeze beef fried rice?
You can absolutely freeze this beef fried rice. Because fried rice isn't heavily sauced, freezing the rice and beef together doesn't create major texture issues compared to creamier rice dishes.
I recommend freezing individual portions in 2 cup Souper Cubes because they create a really convenient single-serve portion that's easy to thaw and reheat later. Freeze for up to 3 months.
For best results, thaw overnight in the fridge before reheating on the stovetop or in the air fryer. Freezing softens the rice slightly, so using dry heat methods helps bring back better texture. The microwave works if needed, but it won't give you the same fried rice texture.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes. As long as the beef fried rice is cooled properly, stored in the fridge and reheated until steaming hot, it reheats very well for meal prep.
Soggy fried rice is usually caused by using hot freshly cooked rice or overcrowding the pan which traps steam instead of frying the rice properly.
Use cooked and cooled rice, avoid over-saucing it, and let the fried rice cool before sealing it in containers. Reheating on the stovetop or in the air fryer will also help bring back better texture.
Other easy beef recipes you'll like
Or, you can have a browse through my beef meal preps for more delicious eats.
Recipe
Beef Fried Rice
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Equipment
- Wok, or large pan
Ingredients
- 1 teaspoon sesame oil, or other high heat oil
- 600 g (1 ⅓ lbs) lean beef mince, see note 1
- 3 cups cooked and cooled rice, or microwave rice, see note 2
- 2 cups frozen veg, subs note 3
- 4 eggs
- 2 cloves garlic, fresh recommended
- 1 tablespoon mirin, subs note 3
- 2 tablespoon oyster sauce
- 3 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sweet chilli
Instructions
Preparing
- Mince the 2 cloves garlic then add to a small bowl and combine with the 1 tbsp mirin, 2 tbsp oyster sauce, 3 tbsp soy sauce, 1 tbsp brown sugar and 1 tbsp sweet chilli. Stir until the brown sugar has dissolved slightly.
Cooking
- Heat a large frying pan or wok over medium-high heat with 1 tsp sesame oil. Add the 600 g (1 ⅓ lbs) lean beef mince and cook for 5 to 6 minutes, breaking it apart with a spatula until browned and cooked through. If there is excess oil in the pan, spoon it off before continuing so the fried rice doesn't become greasy.
- Add the 3 cups cooked and cooled rice. Break apart any remaining clumps and stir fry for 3 to 4 minutes until heated through with some slightly crisp edges developing on the rice.
- Add the 2 cups frozen veg and cook for 2 to 3 minutes until heated through and no longer icy.
- Push the beef and rice mixture to one side of the pan. Crack the 4 eggs into the empty side and scramble for 1 to 2 minutes until just set, then mix through the fried rice.
- Pour over the sauce mixture and stir well until everything is evenly coated.
- Serve immediately with a fried egg and fresh herbs if desired, or allow the fried rice to cool slightly before portioning into meal prep containers.
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