This is a GREAT beef mince recipe. Fried rice made with ground beef tossed in an intense savoury sauce, it’s got extra protein from egg and good amount of veg so it’s a complete dinner you can get on the table quickly. And seriously delicious (you’ll see me scoff it!).
➤ See all my ground beef / beef mince recipes here.
Beef fried rice
Have you ever thought to make fried rice with beef mince? It works beautifully! Fry up ground beef in an intense savoury sauce until it’s beautifully caramelised, then toss it through rice with fluffy bits of scrambled egg and vegetables of choice.
So quick to make – no chopping raw meat! And in my version, I’ve opted for even more convenience by making this with frozen diced veg. Because I totally buy into the whole snap-frozen thing.
But if you’re a better person than me, please do not let me stop you from chopping up fresh vegetables. Also, excellent fridge clean-out opportunity!
In case you doubt me – here’s proof of deliciousness, and how fast this is to cook! (Errr, yes, and classy moment dropping rice down my top 😂).
What you need
I like to use quite an intense flavoured savoury sauce to fry up the beef so the rice doesn’t taste too “beefy”. Which might sound contradictory, but is what I want with fried rice – a nice balance of all the flavours jumbled together rather than the beef flavour dominating.
Beef fried rice sauce
Soy sauces – We’re using both light and dark soy sauce in this recipe. What’s the difference? Dark soy stains the rice that deep mahogany colour as well as adding quite intense soy flavour. Light soy sauce provides the salt without overwhelming with soy flavour, and does not stain the rice.
Substitutions -You can use only light soy sauce or just an all-purpose soy sauce (ie bottle just labelled “soy sauce” without “light” or “dark” in front of it) but the rice colour won’t be as dark. But you cannot use only dark soy sauce as it will make the rice black and the soy flavour will be way too much! More on different types of soy sauces here.
Oyster sauce – A load of flavour, all in one sauce! It’s sweet and savoury and add is a neat flavour shortcut in dishes. Makes a regular appearance in Asian dishes, from Pad See Ew to Asian Glazed Salmon to Honey Pepper Beef to Supreme Soy Noodles. And Steamed Asian Greens with Oyster Sauce!
Vegetarian oyster sauce is available these days, at Asian stores and some large grocery stores (Australia – there’s Ayam vegetarian oyster sauce at Woolies)
Chinese cooking wine (Shaoxing wine) is an essential ingredient for making truly “restaurant tasting” fried rice (and noodles and stir fries!). Without it, the dish will be lacking something.
Substitute with Mirin, cooking sake or dry sherry.
Non alcoholic sub – sub cooking wine with 1/4 cup low sodium chicken broth/stock, expect to stir fry an extra minute to allow for evaporation. And (big tip) add a knob of butter at the end and toss through until melted.
White pepper and sugar – For seasoning. White pepper is commonly used in Asian dishes because you can’t see it in clear glossy sauces in stir fries, like cashew chicken, chop suey (chicken stir fry). Whereas if you use black pepper, you end up with little specks in the sauce.
Stuff in the fried rice
Don’t have day-old-cooked rice? Don’t try this recipe – you’ll be disappointed with gluey fried rice! Make Baked Fried Rice instead (starts with uncooked rice, and it’s awesome!). Use the beef to make Asian Beef and serve together.
Cooked rice – Any type of rice can be used but it needs to be day old so it’s dried out. So then when it’s fried up with sauce, the rice gets nicely moistened but is still fluffy and crumbly, rather than gluey and sticky.
TIP – Keep bags of cooked rice in your freezer. Super handy standby for stir fries, and fried rice on demand!
Beef mince – That’s ground beef, to Americans. I use lean in fried rice. Pork, chicken and turkey also work great in this recipe!
Frozen veg – I use frozen for convenience, in the spirit of this quick ‘n easy recipe. But please feel free to be a better person than me and chop up whatever vegetables you want!
Onion and garlic – Essential flavour base. We sauté it up first to flavour the oil.
Eggs – We scramble these in sesame oil for lovely flavour. I love fluffy egg bits in my fried rice, plus it’s extra protein!
Green onion – For freshness and colour. Though you won’t destroy this dish if you don’t have it.
How to make beef fried rice
Using beef mince is so handy for quick meals – no cutting or prep required!
Mix the sauce in a small bowl.
Scramble the eggs in a little sesame oil (love the flavour it adds!) then remove onto a plate. (BTW, this fried rice can be cooked in a large wok or a large non-stick pan).
Cook beef with sauce – Start by cooking the onion and garlic to get the oil nicely flavoured. Then cook the beef, breaking it up as you go, until you no longer see raw meat. Then add 2 tablespoons of the sauce and cook for 2 minutes.
Caramelise beef – Add the frozen vegetables (still frozen is fine) then cook for a further 2 minutes to thaw and cook the vegetables, plus get the beef nicely caramelised. Caramelisation is key for good flavour here! It makes such a difference getting a nice “sear” on mince (case in point: Vietnamese Caramelised Pork Bowls, Asian Beef Bowls, Spicy Firecracker Beef – and so on…).
Rice – Add rice and sauce, toss for a couple of minutes until the rice starts to caramelise too.
Toss through egg – Then finally, toss through green onion and scrambled egg then serve!
And there you have it! It really is a quick recipe. 12 minutes to cook up and minimal prep. It’s kid friendly but if you want to give it a fiery boost, a drizzle of sriracha or dollop of your favourite chilli paste certainly wouldn’t go astray.
Love to know if you give it a go! – Nagi x
Watch how to make it
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Beef fried rice
Ingredients
Sauce:
- 1 tbsp dark soy sauce (Note 1)
- 2 tsp light soy sauce (Note 1)
- 2 tbsp oyster sauce (Note 2)
- 1 tbsp Chinese cooking wine (Note 3)
- 1/2 tsp white sugar
- 1/8 tsp white pepper (sub black)
Scrambled eggs:
- 1 tsp sesame oil
- 2 eggs , lightly whisked
Fried rice:
- 2 tbsp oil (peanut, veg, canola or other neutral oil)
- 1/2 onion , finely diced
- 2 garlic cloves , finely minced
- 250g / 8 oz beef mince / ground beef (I use lean, Note 4)
- 2 cups frozen diced carrots, peas, corn (still frozen fine!) (or fresh diced veg)
- 3 cups day-old cooked rice (1c uncooked rice = 3c cooked, Note 5)
- 1/2 cup finely sliced green onions (1-2 stems)
Instructions
- Mix Sauce ingredients in a small bowl, then set aside.
- Scramble eggs – Heat sesame oil in a large wok or non-stick pan over medium high heat. Add egg and cook, stirring gently, so it is softly scrambled. Remove onto a plate.
- Cook beef – Heat vegetable oil in the same pan over high heat. Add onion and garlic, cook for 30 seconds. Add beef and cook, breaking it up as you go, for 2 minutes or until you no longer see raw beef. Add 2 tablespoons of sauce and cook for 1 minute.
- Veg / caramelise beef – Add frozen vegetables and cook for 2 minutes or until the beef gets nicely caramelised – this is the trick to great flavour so do not shortcut this!
- Rice & sauce – Add rice and remaining sauce. Toss for 2 minutes until the sauce is well dispersed throughout the rice and the rice grains start to caramelise a bit.
- Egg & green onion – Then add scrambled eggs and green onion, give it a quick toss to disperse then divide between bowls. EAT!
Recipe Notes:
* Dark soy sauce is labelled as such, provides colour and gives more flavour to the sauce than other soy sauces. Sold at Aussie grocery stores nowadays. Fallback: sub with more ordinary or light soy (below)
* Soy Sauce – ordinary all purpose soy sauce, they just say “soy sauce” on the label (eg. Kikkoman). Can also use Light soy sauce – bottle is labelled as such. 2. Oyster sauce – can be substituted with a vegan/vegetarian oyster sauce (see here for Ayam at Woolies, Australia). OR use hoisin instead – similar thickness and adds similar amount of flavour but has five spice flavour added. Different but similar levels of tastiness (if that makes sense!) 3. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” fried rice. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub – sub cooking wine with 1/4 cup low sodium chicken broth/stock, expect to stir fry an extra minute to allow for evaporation. And (big tip) add a knob of butter at the end and toss through until melted. 4. Meat – can sub pork, chicken, turkey mince 5. Rice – Needs to be day old rice so the rice is dry and the fried rice is crumbly. If it’s freshly cooked, the fried rice ends up sticky and gluey. Not good, my friends! TIP: Keep bags of cooked rice in your freezer. This is what I do. Handy to just reheat for stir fries (sprinkle of water makes it all steamy!) and it’s crumbly enough for fried rice. Win win! 6. Leftovers will keep for 2 days. Can be frozen – reheat in microwave with a sprinkle of water to moisten it up. Nutrition per serving assuming 4 servings.
Nutrition Information:
Yet to meet a fried rice I don’t love!
Life of Dozer
When the wind slammed the door and he got trapped in the bathroom. I do NOT want to know why he was in there in the first place!
Making this week, went to the store today and got all I needed. Can’t wait to get my cookbook end of March here in Florida.
I CAN’T WAIT EITHER!!! March cannot come fast enough!
Hello Nagi!
Going to smash the beef fried rice recipe in the week, seen I can pre order the book now on Amazon but wouldn’t mind a signed one though, how can I get hold of one? Planning ahead for when you’re really famous!
Hi Matthew! At this stage regretfully there are no signed copies in the UK 🙂 Hope you still get one!! I plan to start cook-along recipes from the cookbook soon! N xx
Hi I would love to know the best supermarket brands of light and dark soy sauce please?
Pearl River! That’s what I get 🙂 For both. N x
Hi Nagi you r a brilliant cook and I luv you receipts,but can you make some simple flavoursome some as I live by myself,something simple
Hi Barry! Every recipe I share has storage notes so even if they make enough for more than 1 person (which they mostly do, for economical purpose), you can keep leftovers 🙂 N x
Was wondering what to cook for dinner when this recipe dropped into my email. Problem solved – so easy, so delicious.
AWESOME! Love hearing that Ann, thanks for letting me know you enjoyed this! N x
Loved watching you make the fried rice! You are so cute and of course Dozer Had to keep an eye on you! Hoping you make more videos soon!
Of course. He was making sure I caramelised the beef very, very well 😂 N x
Loved your reply. Dozer knows how to work it!!
Made this last night! It’s the bomb.
Leftovers today for lunch – hubby who is a fussy eater loved it!
WOW! That was fast! So glad you and hubby enjoyed it! N x
Love the live ‘how to’ video starring YOU! My first time to see you in the act. Great idea, keep making them! Oh, yes, the recipe looks good too;)
Home movies! 🙂 Having fun dabbling in them these days. So nice to share “real life” 🙂 N x
Nagi, We love your quick stir fry type recipes! Really looking forward to trying this one out this week. Thanks for all you do. 🙂
Hope you get a chance to try this Melanie! It’s soooo good! N x
I use brown rice but also keep batch on hand for quick prep.
This recipe sound wonderful and good change out from chicken. Sauce sounds really yummy.
Normaaly only keep low sodium soy due to high BP. Hope it works.
Lov your recipes. Waiting for cookbook to arrive. Blessins to you and Dozer.
Low sodium soy will be fine here Karen! Beef has natural sodium in it anyway 🙂 So excited for you to receive my cookbook!! Which country do you live in?? N x
Delicious, quick and simple.
AWESOME! Glad you enjoyed it Carolyn! N x
I am going to make a batch of this and freeze portions for a healthier lunch/dinner option than processed foods/noodle cups etc. Might sneak in some spinach too. Awesome recipe.
YES. The ingredients in those noodle cups are SCARY! PS Spinach excellent idea. I’d probably cheat and use thawed 😂
This looks absolutely amazing! I love all your fried rice recipes!
Just wondering – would I be able to make this with riced cauliflower?
Hi Conny! Use the cauliflower fried rice recipe on my website as the base with this sauce and beef 🙂 N x
I’m trying it tonight! I’m sure this recipe will deliver like every other one!
Hope you love it Scott! N x
Is there a substitute for Oyster sauce? I’m allergic to shellfish
Hi Helen! Hoisin – though it will have a five spice flavour (lovely just different) else these days there is vegetarian oyster sauce (Asian stores, some large grocery stores!) N x
Can’t wait to try this recipe. Thank you for this website. I learned how to cook during the pandemic using your recipes.
You’re so welcome Erica! Hope you get a chance to try this 🙂 N x
Thank you for making a suggestion for oyster sauce alternatives! My husband is allergic to shellfish and there are so many recipes I can’t cook. I’ve got the vegan “fysh” sauce but I’ve not seen a vegan oyster sauce, is it available at woolies?
Look! Vegetarian oyster sauce at Woolies -> https://www.woolworths.com.au/shop/productdetails/683100
(Putting link in recipe)
Nagi you are amazing! Thank you
What rice do you use? Long grain, jasmine, basmati? Or is it more a case of what types aren’t suitable?
Hi Chris! Any cooked white rice works here, or brown. Literally whatever rice you want 🙂 I use long grain white rice for fried rice, most of the time. 🙂 N x
This looks wonderful and I will try it soon. The great thing is I have all the ingredients on hand except the green onions – my kitchen is well stocked with RTE ingredients!😆
LOVE HEARING THAT! N x
This will be on my dinner table this week. Your recipes are always a hit with my family. Can’t wait to get your cookbook next month! 🤞
I’m excited too!! So awesome thinking that a book I created here in Sydney will be in kitchens all around the world
Yeah… I’m gonna go ahead and just ❤️ this for later in the week. I’m making your pizza tonight…