Ground beef fried rice combines savory flavors with a hint of sweetness and a gentle kick of spice. Plus, it’s a quick and easy dinner option that can be whipped up in under 20 minutes!
Ah, fried rice—how I adore it! It surpasses take-out options in both taste and cost-effectiveness and is incredibly simple to make, particularly if you’ve got leftover meat and veggies on hand.
I make it a point to always have leftover rice in the fridge, though with a family that loves rice, this can be a bit challenging. When preparing rice for a meal or to accompany a stir fry, I cook double what I anticipate needing.
Once you’ve tried a few of these fried rice recipes, I’m sure you’ll find yourself adopting this habit as well. Cooked rice stays fresh in the refrigerator for 4-5 days.
Ingredients:
1 pound ground beef or pork
5-6 large garlic cloves, minced
1/4 teaspoon ginger powder or fresh minced ginger
2 tablespoons cooking oil (not olive oil)
1 red bell pepper, diced into 1/2-inch pieces
1 1/2 cups small broccoli florets or frozen pea pods
3 cups cold, cooked white rice
3-4 tablespoons soy sauce (or Bragg’s Amino’s for gluten-free, low sodium)
2 teaspoons dark sesame oil
4 green onions, chopped
Salt and pepper (optional)
Instructions:
Step 1: In a wok or large skillet, cook the ground beef with garlic and ginger over medium heat, breaking it into small pieces. Once browned (about 10 minutes), drain the excess fat and transfer the meat to a bowl.
Step 2: Heat 2 tablespoons of oil in the same skillet over medium-high heat until it’s hot. Add the bell pepper and either pea pods or broccoli. Cook for 3 minutes, or until the bell pepper is crisp-tender, stirring occasionally.
Step 3: Stir in the cold cooked rice, soy sauce, and sesame oil. Return the browned ground beef to the skillet and toss everything together until well combined and heated through.
Step 4: Mix in the chopped green onions. Season with salt, pepper, and additional soy sauce if desired.