Description
A delicious and easy fried rice recipe featuring ground beef, vegetables, and scrambled eggs.
Ingredients
Scale
- 2 eggs (beaten)
- 1 pound ground beef
- 1/2 teaspoon smoked paprika
- to taste salt and pepper
- 1 teaspoon sesame oil (or olive oil, avocado oil, or butter)
- 1/2 cup diced onions
- 3 garlic cloves (minced)
- 3 cups cooked and cold rice (see notes about day old rice)
- 1 cup frozen carrots (thawed and drained)
- 1 cup frozen peas (thawed and drained)
- 1/2 cup soy sauce or liquid aminos
- 1/2 teaspoon ground ginger (optional)
Instructions
- Heat a skillet at medium-high heat. You may need to spray the pan with oil if eggs will stick to the type of pan you are using.
- Add the eggs to the pan and cook for a couple of minutes while scrambling them. Remove the eggs and set them aside.
- Add the ground beef to the pan. Break down the ground beef and cook it for a few minutes until the meat is no longer pink. Drain any excess fat from the beef and season it with smoked paprika, salt, and pepper to taste.
- Push the beef to the side of the pan and add the sesame oil, onions, and garlic. Stir and sauté the onions and garlic, then stir to combine the onions, garlic, and ground beef.
- Add the rice, carrots, and peas. Stir to combine the ingredients.
- Add the cooked eggs, soy sauce, and optional ginger. Stir.
- When finished, the rice grains should be separate, firm, and slightly chewy, not mushy or overly soft. The rice should have a slightly toasty look, especially if cooked on high heat. You may notice some caramelized bits, which add flavor. Adjust spices as necessary. Cool before serving.
Notes
- Using day-old rice leads to the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg