Stovetop quick leftovers ground beef weeknight

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 lb Ground beef (80/20); 3 cups Cooked long-grain rice (preferably day-old); 1 cup Frozen peas and carrots (mixed); 1 small Small yellow onion, finely chopped; 2 cloves Garlic, minced; 2 large Large eggs, beaten; 3 tbsp Low-sodium soy sauce; 1 tbsp Sesame oil; 1 tbsp Neutral oil (vegetable or canola); 2 stalks Green onions, thinly sliced (for garnish)

A fast, satisfying stovetop fried rice that turns leftover rice and ground beef into a weeknight winner. Sweet carrots and peas, scrambled eggs, and a simple soy-garlic sauce make this an easy, crowd-pleasing one-pan meal.

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 an aromatic oil pressed from sesame seeds and is a staple in East and Southeast Asian cooking. The toasted (dark) variety has a strong nutty, toasty flavor and aroma and is typically used as a finishing oil or in dressings and marinades rather than for high-heat frying (there is also a lighter, untoasted form with a milder taste). You can find it in most supermarkets (international/Asian aisle) or at Asian markets; if unavailable, substitute sparingly with toasted walnut or peanut oil for a similar nutty note, or stir in a small amount of tahini or toasted sesame seeds to mimic the flavor.

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

This Ground Beef Fried Rice is built to solve the weeknight dinner equation: fast, forgiving, and deeply satisfying. Cold long-grain rice gets a quick sear so individual grains develop toasty bits, while 80/20 ground beef brings richness and browning without becoming dry. Sweet frozen peas and carrots add color and gentle sweetness, and a quick soy-garlic mixture with a finishing kiss of sesame oil ties everything together so you get savory, aromatic hits in every bite. The scrambled egg threads through the rice for creaminess and protein without weighing it down.

What makes this version work is restraint — modest soy for seasoning, a small amount of sesame oil for aroma, and high heat to get texture without steaming the rice. It’s perfect for cooks who want a reliable one-skillet meal: families on tight schedules, people cleaning out the fridge, or anyone who wants to turn leftovers into something that tastes intentionally made. Little choices — day-old rice, breaking up clumps, and pushing the beef aside to cook the eggs — keep the result bright, textured, and very quick to finish.

Plan your timing

Enter your target meal time:

6:35 pm–6:39 pm→Brown the beef with aromatics

6:39 pm–6:43 pm→Scramble the eggs

6:43 pm–6:47 pm→Add rice, vegetables and sauce

6:47 pm–6:51 pm→Finish and garnish

6:51 pm–6:55 pm→Serve hot

Ingredients

Yield

Instructions

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)

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

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

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)

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.

Tips from the kitchen

Use day-old rice

Chilled, day-old rice separates more easily and crisps without turning mushy; if you must use fresh rice, spread it on a tray to cool and dry for 20–30 minutes first.

Preheat the skillet

Get the pan hot before adding oil so the beef browns quickly and rice gets toasted edges instead of steaming.

Manage beef fat

Cook 80/20 beef for flavor, but spoon off excess fat if there’s more than a tablespoon to avoid greasy rice.

Scramble eggs on the side

Push the meat to one side and cook eggs in the open space so they set quickly and stay tender rather than overcooked in the mix.

Thaw vegetables first

Rinse frozen peas and carrots under warm water and drain before adding to the pan to prevent cooling and steaming the rice.

Finish with sesame oil

Add sesame oil at the end over high heat to preserve its aroma; a little goes a long way.

Variations & substitutions

Lean beef or turkey

Use 93/7 ground beef or ground turkey for a lighter version; add 1 tablespoon neutral oil to compensate for lost fat and encourage browning.

Vegetarian with firm tofu

Replace beef with crumbled, pressed firm tofu and sauté until golden, adding a splash of soy and a pinch of sugar to build savory depth.

Kimchi fried rice twist

Fold in 1 cup chopped kimchi and a teaspoon of its juices during the rice step for tangy heat, and top with a fried egg for richness.

Low-carb cauliflower rice

Use grated cauliflower 'rice' and sauté a few extra minutes to dry it out; reduce soy slightly and finish with sesame oil for a similar flavor profile.

Sweet-savory glaze

Swap 1 tablespoon of soy for 1 tablespoon hoisin or add 1 teaspoon brown sugar to the sauce for a slightly sweeter, deeper glaze.

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, add a splash of water or oil and reheat in a skillet over medium-high heat until piping hot to revive texture; the microwave works too if you cover the dish and stir halfway. You can freeze fried rice for up to one month, but expect the peas and eggs to soften a bit on thawing.

What to serve with it

Serve this fried rice straight from the pan into bowls and garnish with extra sliced green onions and a drizzle of chili oil or toasted sesame seeds. Bright sides like a quick cucumber salad, pickled daikon, or sautéed bok choy balance the richness, and a cold lager or iced green tea pairs nicely with the savory-salty profile. For a heartier spread, add kimchi or steamed broccoli alongside.

Frequently asked questions

Can I use freshly cooked rice?

Yes, but fresh rice is usually too moist and will clump; spread warm rice on a sheet pan to cool and dry for 20–30 minutes or refrigerate it for best results.

Do I have to use 80/20 ground beef?

No — 80/20 gives better browning and flavor, but leaner beef or turkey can be used; add a tablespoon of oil to help with browning and richness if necessary.

Should I drain the cooked beef?

If a lot of fat renders out, drain most of it to prevent greasy rice, but leave a little in the pan for flavor and to help toast the rice.

How do I avoid soggy rice?

Work over high heat, use chilled rice, avoid adding too many wet ingredients at once, and make sure frozen vegetables are drained and roughly at room temperature before adding.

How can I get a bit of wok hei (that smoky flavor)?

Use a very hot, well-preheated pan, little oil, and a quick toss without overcrowding so ingredients brown instead of steam; a short splash of Shaoxing wine can also help develop deeper aromatics.

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 beef with aromatics

Ground beef (80/20)1 lb
Small yellow onion, finely chopped1 small
Garlic, minced2 cloves
Neutral oil (vegetable or canola)1 tbsp

Step 2: Scramble the eggs

Large eggs, beaten2 large

Step 3: Add rice, vegetables and sauce

Cooked long-grain rice (preferably day-old)3 cups
Frozen peas and carrots (mixed)1 cup
Low-sodium soy sauce3 tbsp
🛒 BuySesame oil1 tbsp

Step 4: Finish and garnish

Green onions, thinly sliced (for garnish)2 stalks

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Nutrition Facts

Per serving: about 1 cup

Calories545

Total Fat22.8g

Saturated Fat9.8g

Trans Fat0.9g

Polyunsaturated Fat2.3g

Monounsaturated Fat7.6g

Total Carbohydrates47.3g

Dietary Fiber4.9g

Total Sugars1.2g

Protein36g

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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