Beef Savory Fried Rice Bowl (Print Version)
Ground beef, scrambled egg, and cold rice fried together in a savory garlic-soy sauce, a one-pan dinner ready in about 35 minutes.
# Ingredients:
→ For the beef
01 -
1 lb (450 g) ground beef, 85% lean
02 -
1/2 teaspoon salt
03 -
1/4 teaspoon black pepper
→ For the fried rice
04 -
1 tablespoon neutral oil (vegetable or avocado), divided
05 -
1/2 yellow onion, diced
06 -
3 cloves garlic, minced
07 -
1 teaspoon fresh ginger, grated
08 -
2 large eggs, beaten
09 -
1 cup (150 g) frozen peas and carrots
10 -
3 cups (about 500 g) cold, day-old cooked long-grain rice
11 -
3 tablespoons low-sodium soy sauce
12 -
1 tablespoon oyster sauce (optional)
13 -
1 teaspoon sugar
14 -
1 teaspoon toasted sesame oil
15 -
2 green onions, sliced
16 -
Salt and black pepper, to taste
→ For serving (optional)
17 -
Toasted sesame seeds
18 -
Extra sliced green onion
# Instructions:
01 -
Heat half the oil in a large skillet or wok over medium-high heat. Add the ground beef, season with the salt and pepper, and cook, breaking it apart, until no pink remains and it reaches 160°F (71°C) internally. Transfer to a bowl and drain all but about a tablespoon of fat from the pan.
02 -
Pour the beaten eggs into the same hot pan and scramble quickly until just set but still soft. Scoop them out and add to the bowl with the beef.
03 -
Add the remaining oil, onion, garlic, ginger, and frozen peas and carrots to the pan. Cook for 2-3 minutes, stirring often, until the onion is translucent and the vegetables are thawed through.
04 -
Increase the heat to high, add the cold rice, and break up any clumps with a spatula. Spread it in an even layer and let it sit undisturbed for about a minute before stirring, so it picks up some color.
05 -
Whisk the soy sauce, oyster sauce, and sugar together and pour over the rice. Return the beef and egg to the pan and toss until everything is evenly coated and heated through, about 2 minutes.
06 -
Remove from the heat, drizzle with sesame oil, and stir in the green onions. Taste and adjust salt, then divide among bowls and top with sesame seeds and extra green onion if using.
# Notes:
01 -
Use a wok or the widest skillet you own so the rice fries instead of steams.
02 -
Day-old refrigerated rice gives the best texture; freshly cooked rice can be spread out to cool and dry for about an hour as a substitute.