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

Name: Easy Ground Beef Fried Rice with Peas, Carrots and Soy-Garlic Sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp neutral oil (vegetable or canola); 1 lb ground beef (80/20); 2 cloves garlic, minced (about 2 cloves); 0.75 tsp kosher salt and freshly ground black pepper; 2 large large eggs; 3 cups day-old cooked rice (preferably chilled); 1 cup frozen peas & carrots; 3 tbsp soy sauce; 1 tsp sesame oil; 2 stalks green onions, thinly sliced (white + green parts)

A quick, satisfying stovetop fried rice made with savory ground beef, sweet peas & carrots, and a simple soy-garlic sauce. Perfect for using up day-old rice — ready in about 25 minutes for a weeknight dinner or meal prep.

0.0(0 reviews)

Prep: 10m · Cook: 12m · Total22 mins

DifficultyEasy

Serves4

AuthorJake

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

Ingredient Spotlight

sesame oil

Sesame oil is extracted from sesame seeds and comes in two main types: light (untoasted) for cooking and dark/toasted used as a finishing flavor in many East and Southeast Asian cuisines. It has a strong, nutty, toasty aroma and flavor that lends depth to sauces, marinades, and stir-fries. You can find it in the international or oil aisle of supermarkets and at Asian grocery stores; if you don’t have toasted sesame oil, use a neutral oil for cooking and add a small amount of peanut oil or a diluted smear of tahini as a rough substitute for the nutty note.

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

This ground beef fried rice is the kind of recipe that solves weeknight dinner and leftover boredom in one skillet. It relies on a handful of smart choices — day-old chilled rice for separate grains and quick frying, 80/20 beef for flavor and enough rendered fat to crisp the rice, and a simple soy-garlic-sesame finish that tastes far more complex than the ingredient list suggests. Texturally it’s satisfying: pockets of crunchy rice, sweet-tender peas and carrots, soft ribbons of scrambled egg, and little caramelized edges on the beef that give each bite savory focus.

It’s built for practical cooking: fast (about 20–25 minutes), forgiving, and easy to customize. Use it to clean out the fridge, scale for meal prep, or adapt into a single-pan protein-and-grain meal for hungry families. The key moments are quick — high heat for color and texture, and adding the sauce at the end so the rice doesn’t steam and go gluey. Follow those small techniques and this dish will consistently deliver the restaurant-style fried rice you want at home.

Plan your timing

Enter your target meal time:

6:35 pm–6:39 pm→Brown the ground beef and aromatics

6:39 pm–6:43 pm→Scramble the eggs

6:43 pm–6:47 pm→Fry the rice with veggies and sauce

6:47 pm–6:51 pm→Finish with green onions and adjust seasoning

6:51 pm–6:55 pm→Serve hot

Ingredients

Yield

Instructions

Brown the ground beef and aromatics

Heat the neutral oil in a large skillet or wok over medium-high heat. Add ground beef and break it up with a spatula; cook until it starts to brown, then add the minced garlic and season with salt and pepper. Continue cooking until the beef is fully browned and any released liquid has mostly evaporated, about 4–5 minutes. Transfer the beef to one side of the pan or remove to a bowl and set aside, leaving fat in the pan.

For this step

1 tbspneutral oil (vegetable or canola)
1 lbground beef (80/20)
2 clovesgarlic, minced (about 2 cloves)
0.75 tspkosher salt and freshly ground black pepper

Scramble the eggs

Reduce heat to medium and add the eggs to the cleared side of the pan (or a separate nonstick skillet) and gently scramble until just set. Break the eggs into bite-sized pieces and mix them briefly with the cooked beef, then push the mixture to the side to make room for the rice.

For this step

2 largelarge eggs

Fry the rice with veggies and sauce

Increase heat to medium-high, add the chilled cooked rice and frozen peas & carrots to the pan; spread the rice out so it makes contact with the hot surface. Stir-fry, pressing and tossing so the rice heats through and gets a little crisp in places, about 3–4 minutes. Pour the soy sauce and sesame oil evenly over the rice, then toss everything together until the rice, vegetables, eggs, and beef are well combined and coated with sauce.

For this step

3 cupsday-old cooked rice (preferably chilled)
1 cupfrozen peas & carrots
3 tbspsoy sauce
1 tspsesame oil

Finish with green onions and adjust seasoning

Stir in the sliced green onions and taste; add a pinch more salt or a splash of soy sauce if needed. Cook for another 30–60 seconds to marry the flavors and wilt the greens slightly.

For this step

2 stalksgreen onions, thinly sliced (white + green parts)

Finish with green onions and adjust seasoning

Serve hot

Remove the pan from heat and divide the fried rice among bowls. Optionally garnish with toasted sesame seeds or a drizzle of chili oil, and serve immediately while hot.

Tips from the kitchen

Use chilled day-old rice

Cold rice keeps the grains separate so they fry instead of steaming; if you must use fresh rice, spread it on a tray to cool and dry for 15–20 minutes first.

Let beef render fat

Cook the ground beef until browned and most liquid evaporates so the remaining fat can help fry the rice and add flavor, but drain a tablespoon if it seems excessive.

High heat for crisping

Turn the burner to medium-high and spread rice in an even layer so it hits the hot pan—don’t stir constantly; let it sit a few seconds to develop golden crisp bits.

Add sauce at the end

Pour soy and sesame oil over hot rice near the finish so you coat grains without making the pan soggy, then toss quickly to distribute flavor.

Scramble eggs separately

Cooking eggs on their own prevents them from overcooking and allows you to fold in tender pieces that stay distinct in the final dish.

Variations & substitutions

Tofu and mushroom swap

For a vegetarian version, crumble firm tofu and sauté with mushrooms in place of beef, seasoning well and pressing the tofu first to remove excess moisture for better browning.

Ground pork or chicken

Swap the beef for ground pork (richer) or ground chicken/turkey (leaner); if using lean meat, add a splash of oil so the rice still gets a flavorful frying medium.

Kimchi and gochujang twist

Stir chopped kimchi into the rice and replace one tablespoon of soy with a teaspoon of gochujang for spicy, tangy depth and bright umami notes.

Cauliflower rice low-carb version

Use riced cauliflower (add it toward the end and cook only until heated through) and reduce the eggs to one large to keep the texture light.

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 3–4 days; the flavors actually meld over the first day, making it great for lunches. You can freeze portions for up to 2 months, though the texture of the peas and rice will soften; thaw overnight in the fridge before reheating. To reheat, warm in a skillet over medium-high heat with a small drizzle of oil or a splash of water to loosen the rice and revive some crispness, or microwave covered for 1–2 minutes, stirring halfway.

What to serve with it

Serve this fried rice in shallow bowls topped with extra sliced green onions, toasted sesame seeds, and a drizzle of chili oil or sriracha for heat. Pair it with a quick cucumber salad dressed with rice vinegar and sugar, or steamed bok choy with a splash of soy; for drinks, a cold lager, jasmine tea, or a light, slightly sweet sake complements the savory-salty profile.

Frequently asked questions

Can I use fresh rice instead of day-old rice?

Yes, but cool it and dry it as much as possible first—spread freshly cooked rice on a rimmed baking sheet and chill for 15–30 minutes in the fridge so grains firm up and won’t steam into mush when fried.

My fried rice is turning out mushy—what went wrong?

Most likely the rice was too moist or you added the soy sauce too early. Use chilled, dry rice, cook over higher heat, and add the sauce at the end to avoid steaming the rice.

Can I use leaner ground beef?

You can, but lean beef won’t render as much fat for frying; add 1–2 teaspoons of neutral oil when you add the rice to ensure enough frying surface and flavor.

How do I scale this for meal prep?

Multiply ingredients and cook in batches so the pan remains hot and not overcrowded; cool completely before portioning into containers and refrigerate, then reheat in a skillet to revive texture.

Can I add more vegetables?

Absolutely—finely diced bell pepper, corn, snap peas, or shredded cabbage all work; add firmer vegetables earlier and delicate ones like bean sprouts or scallions in the last minute to retain crunch.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Brown the ground beef and aromatics

neutral oil (vegetable or canola)1 tbsp
ground beef (80/20)1 lb
garlic, minced (about 2 cloves)2 cloves
kosher salt and freshly ground black pepper0.75 tsp

Step 2: Scramble the eggs

large eggs2 large

Step 3: Fry the rice with veggies and sauce

day-old cooked rice (preferably chilled)3 cups
frozen peas & carrots1 cup
soy sauce3 tbsp
sesame oil1 tsp

Step 4: Finish with green onions and adjust seasoning

green onions, thinly sliced (white + green parts)2 stalks

Nutrition Facts

Per serving: about 1 cup

Calories492

Total Fat19.7g

Saturated Fat9.3g

Trans Fat0.9g

Polyunsaturated Fat1.1g

Monounsaturated Fat6.1g

Total Carbohydrates42.1g

Dietary Fiber2.9g

Total Sugars0.3g

Protein34.6g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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