Beef Fried Rice
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This ground beef fried rice is an easy one-pan dinner made with lean beef mince, eggs, frozen vegetables and day-old rice. It’s ideal for meal prep because it reheats well, uses affordable ingredients and can be made in under 30 minutes. Note - ingredients can be approximate.
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.
Notes
Note 1 - Lean beef mince
Lean beef mince keeps the fried rice from becoming overly greasy. If using regular beef mince, spoon off excess oil before adding the rice.
Note 2 - Cooked and cooled rice
Cold rice works best because the grains dry out slightly in the fridge which helps them stay separate when fried. Microwave rice is also a great shortcut as it’s already cooked and cooled.
Note 3 - Frozen veg
Frozen mixed vegetables keep this quick and affordable, but broccoli, edamame, onion or capsicum also work well. There’s no need to defrost the vegetables before cooking.
Note 4 - Mirin
Mirin adds slight sweetness and balance to the sauce. If you don’t have it, use rice wine vinegar or white wine vinegar with a small pinch of extra brown sugar.
Storage
Store in airtight containers in the fridge for up to 4 days.
Reheating
Reheat on the stovetop for the best texture or microwave in short bursts until hot; the microwave will soften the rice slightly more.
Freezing
Freeze for up to 3 months and thaw overnight before reheating on the stovetop or in the air fryer to help bring back some texture.
Nutrition
Calories: 531kcalCarbohydrates: 55gProtein: 46gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 257mgSodium: 1281mgPotassium: 858mgFiber: 4gSugar: 6gVitamin A: 4859IUVitamin C: 10mgCalcium: 84mgIron: 6mg
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