Soy-Ginger Ground Beef Fried Rice
Ingredients
- 2 tablespoonvegetable oil
- 1 poundground beef
- 3 clovegarlic
- 1 tablespoonfresh ginger
- 3 cupcooked rice, cooled (day-old or room temperature)
- 3 tablespoonsoy sauce
- 1 teaspoonsesame oil
- 1½ cupfrozen mixed vegetables (peas, carrots, corn)
- 2 largeeggs
- 2 wholescallion
Prep
- 01
Mince 3 cloves garlic and 1 tablespoon fresh ginger.
- 02
Slice 2 scallions, keeping whites and greens separate if you like.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it into small pieces, until no longer pink, 5–7 minutes. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Add minced garlic and ginger, stir for 30 seconds until fragrant.
- 03
Add cooled rice, breaking up any clumps. Stir-fry for 2–3 minutes until rice is heated through and lightly toasted.
- 04
Push rice to the sides of the skillet and crack eggs into the center. Scramble lightly, then fold into the rice and cook 1–2 minutes until eggs are set.
- 05
Return cooked beef to the skillet. Add frozen vegetables, soy sauce, and sesame oil. Toss constantly for 2–3 minutes until vegetables are warmed through.
- 06
Taste and adjust soy sauce if needed. Divide between bowls and top with sliced scallion. Serve immediately.
Spice Tips
For heat, add ½ teaspoon red pepper flakes or a splash of sriracha in step 5. A pinch of white pepper adds subtle depth. Fresh cilantro or a drizzle more sesame oil brighten the finish.
This recipe works best with day-old cooked rice—freshly cooked rice tends to clump. If using warm rice, spread it on a plate to cool for 10 minutes first. Leftover fried rice keeps refrigerated for 3 days and reheats well in a skillet.