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fried rice with browned ground beef, small yellow scrambled egg pieces, green peas, diced carrots and sliced scallions in a home skillet
Melissa Hart

Ground Beef Fried Rice

Cold rice is an ingredient here, not an optional convenience. Freshly cooked rice carries enough steam to turn this into a sticky skillet of beef and mush unless you cool it first. Break up the cold clumps before the pan gets hot, keep the vegetables small and let the rice sit against the skillet briefly between turns so it actually fries.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 2 tbsp neutral oil divided
  • 2 large eggs beaten
  • 1 cup frozen peas and diced carrots
  • 4 cups cold cooked long-grain rice refrigerated promptly after cooking
  • 3 scallions sliced, white and green parts separated
  • 2 garlic cloves minced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper

Method
 

  1. Break the cold rice into loose grains with clean fingers or a fork. Brown the beef in a large skillet over medium-high heat for 6 to 7 minutes, cooking it to 160°F; transfer to a bowl and drain excess fat.
  2. Add 1 teaspoon neutral oil and scramble the beaten eggs for 1 minute until fully set. Transfer them to the beef bowl.
  3. Add the remaining neutral oil, scallion whites, garlic and frozen vegetables. Stir-fry for 2 minutes, then add the rice and press it into a broad layer.
  4. Cook for 3 to 4 minutes, turning every minute, until the rice is hot throughout. Return the beef and eggs, add soy sauce, oyster sauce, sesame oil and white pepper and toss until the mixture reaches 165°F.
  5. Fold in the scallion greens and divide among four bowls. Refrigerate any leftovers promptly.