Easy Ground Beef Fried Rice with Peas, Carrots and Soy-Garlic Sauce

How to Make Easy Ground Beef Fried Rice with Peas, Carrots and Soy-Garlic Sauce

1. 1

   Step 1: Brown the beef with aromatics

   Heat a large skillet or wok over medium-high heat and add the neutral oil. Add the chopped onion and cook 1–2 minutes until starting to soften, then add the ground beef and minced garlic. Break the beef up with a spatula and cook until no longer pink and just beginning to brown, about 4–5 minutes; drain excess fat if desired.

   For this step

   • 1 lbGround beef (80/20)
   • 1 smallSmall yellow onion, finely chopped
   • 2 clovesGarlic, minced
   • 1 tbspNeutral oil (vegetable or canola)
   
2. 2

   Step 2: Scramble the eggs

   Push the beef mixture to one side of the skillet and pour the beaten eggs into the open space. Let the eggs set briefly, then scramble them gently until just cooked through, about 1 minute, and fold them into the beef and onion mixture.

   For this step

   • 2 largeLarge eggs, beaten
   
3. 3

   Step 3: Add rice, vegetables and sauce

   Increase heat to high and add the cold cooked rice and frozen peas & carrots to the pan, breaking up any clumps of rice. Pour the soy sauce and sesame oil evenly over the rice and stir-fry everything together until the rice is heated through and starts to get a little toasted in spots, about 3–4 minutes.

   For this step

   • 3 cupsCooked long-grain rice (preferably day-old)
   • 1 cupFrozen peas and carrots (mixed)
   • 3 tbspLow-sodium soy sauce
   • 1 tbspSesame oil
   
4. 4

   Step 4: Finish and garnish

   Taste and adjust seasoning with a splash more soy sauce if needed and a pinch of pepper. Stir in most of the sliced green onions, reserving a few for garnish, and toss to combine.

   For this step

   • 2 stalksGreen onions, thinly sliced (for garnish)
   
5. 5

   Step 5: Serve hot

   Divide the fried rice among bowls and sprinkle with the remaining green onions. Serve immediately as a quick main course, optionally with chili flakes or a drizzle of extra sesame oil for more flavor.
   

1. Heat a large skillet or wok over medium-high heat and add the neutral oil. Add the chopped onion and cook 1–2 minutes until starting to soften, then add the ground beef and minced garlic. Break the beef up with a spatula and cook until no longer pink and just beginning to brown, about 4–5 minutes; drain excess fat if desired.
2. Push the beef mixture to one side of the skillet and pour the beaten eggs into the open space. Let the eggs set briefly, then scramble them gently until just cooked through, about 1 minute, and fold them into the beef and onion mixture.
3. Increase heat to high and add the cold cooked rice and frozen peas & carrots to the pan, breaking up any clumps of rice. Pour the soy sauce and sesame oil evenly over the rice and stir-fry everything together until the rice is heated through and starts to get a little toasted in spots, about 3–4 minutes.
4. Taste and adjust seasoning with a splash more soy sauce if needed and a pinch of pepper. Stir in most of the sliced green onions, reserving a few for garnish, and toss to combine.
5. Divide the fried rice among bowls and sprinkle with the remaining green onions. Serve immediately as a quick main course, optionally with chili flakes or a drizzle of extra sesame oil for more flavor.