Absolutely! Here’s a hearty, flavorful fried rice with ground beef and vegetables—quick, easy, and perfect for a weeknight dinner 🍚🥩🥕.
Fried Rice with Ground Beef and Vegetables
Ingredients
- 2 cups cooked rice (preferably day-old for best texture)
- 1 lb ground beef
- 2 tbsp vegetable oil (or sesame oil for flavor)
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 1 cup mixed vegetables (carrots, peas, bell peppers, corn)
- 2–3 eggs, lightly beaten
- 3–4 tbsp soy sauce (adjust to taste)
- 1–2 tsp oyster sauce or hoisin sauce (optional)
- Salt & black pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
1. Cook the Ground Beef
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat.
- Remove beef from the pan and set aside.
2. Cook the Vegetables
- In the same pan, add remaining oil.
- Sauté onion and garlic until fragrant (1–2 min).
- Add mixed vegetables and cook until tender-crisp (3–4 min).
3. Scramble the Eggs
- Push vegetables to one side of the pan.
- Pour in beaten eggs and scramble until just cooked.
4. Combine Everything
- Add rice and cooked ground beef back to the pan.
- Drizzle soy sauce (and oyster/hoisin sauce if using) over rice.
- Stir-fry everything together for 3–4 minutes, making sure rice is evenly coated and heated through.
5. Serve
- Garnish with sliced green onions.
- Optional: drizzle a little sesame oil for extra flavor.
Tips for Perfect Fried Rice
- Day-old rice is best; it’s dryer and prevents mushiness.
- Don’t overcrowd the pan—stir-fry in batches if needed.
- Adjust soy sauce and salt to taste, especially if using salted vegetables or sauces.
If you want, I can also give a quick 20-minute version with no leftover rice needed, perfect for making it fast on a weeknight.
Do you want me to do that?
