Ground Beef Fried Rice

This easy ground beef fried rice only takes 15 minutes to make, and it is easy to customise with your favourite veggies and tastes SO delicious!

5 from 3 votes

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Course: Main Course

Cuisine: asian, asian fusion, Chinese

Diet: Gluten Free

Prep Time: 5

Cook Time: 15

Servings:

Calories: 886kcal

Author: Lei

Ingredients

200 g ground beef
1 cup rice
1/2 onion finely chopped
4 tablespoon oil more or less to your liking, any oil of your choice
5 mushroom sliced
1/2 cup beans cut into small pieces
3 tablespoon soy sauce more or less to your liking
1/2 black pepper powder more or less to your liking

Instructions

Step One: Cook Rice and Ground Beef

Cook the rice and let it cool before using.
Add oil and ground beef to a frying pan over medium heat. Cook until sizzling.
Mix in one tablespoon of soy sauce and continue sizzling for 5 to 10 seconds. Set aside.

Step Two: Cook Veggies

Add onion and 1 tablespoon of oil to the pan over medium heat. Cook until the onion softens and turns light brown.
Add mushrooms, beans, and 1/3 cup of water, cover with a lid, and cook for 5 minutes or until the beans are well-cooked.

Step Three: Mix Everything Together

Add the ground beef, cooked rice, 2 tablespoons of soy sauce, and black pepper. Mix everything well.
Add 2 tablespoons of oil. Fry the mixture over medium heat until sizzling and the rice forms a light crust. (Add a splash of 1-2 tablespoons of water if the rice gets too dry.)

Notes

Ground Beef: Ground beef comes in different fat percentages – the higher the fat, the richer the flavour. You can also swap in other ground meats like chicken or pork if you prefer.
Rice: For the best results, go with long-grain rice instead of short-grain. Cook it slightly underdone so the grains remain firm and separate. If you’re using a rice cooker, stick to a 1:1 water-to-rice ratio. The water level is about 3 cm above the rice.
Soy Sauce: I kept the seasoning simple with just soy sauce and black pepper, so the quality of the soy sauce really matters – use the best you can. I recommend Lee Kum Kee soy sauce. You can also add a bit of oyster sauce and MSG to boost the flavour even more.
Mushroom: Mushrooms not only pair perfectly with ground beef, but they also add some moisture to the dish. You can also use other types, like fresh shiitake mushrooms.
Green Beans: Green beans need to be well-cooked to bring out their sweetness. I cut them into small pieces to reduce cooking time. I’ve also tried bok choy and spring onions – they taste great too. Other greens you can use include celery, peas, and asparagus.
To bring out the flavour of the soy sauce, it needs to sizzle in the oil. We did this twice – first with the ground beef in step one, and then with the rice in step three.
Although you can add as much rice as you like, too much will dilute the flavour. I prefer each bite to have beef and veggies, not just rice.
Taste for saltiness before serving – you can add more soy sauce or salt if needed.
To boost the flavour, you can add any spices you prefer – chilli powder, fried garlic, coriander, cumin powder, and more. If unsure, add them to a small amount first.

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