Chinese restaurants invented beef fried rice in 1950s America because leftover hamburger was cheaper than traditional char siu pork.
Ground Beef Fried Rice
Whip up a delightful dinner in no time with this savory Ground Beef Fried Rice! Packed with juicy ground beef, vibrant veggies, and a splash of soy sauce for that irresistible umami kick, this dish is a weeknight winner. Perfect for those evenings when you crave something comforting yet quick, it’s a flavor-packed meal that’ll have everyone asking for seconds!
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
The Story
This Korean-American hybrid exploded in Los Angeles during the 1980s when Korean War veterans returned home craving bulgogi but found only ground chuck at their local Piggly Wiggly—Korean immigrants in Koreatown brilliantly adapted their kimchi bokkeumbap by swapping traditional kimchi for whatever frozen vegetables American supermarkets stocked, creating this blue-collar masterpiece that's now more popular in LA than actual Korean fried rice.
Regional Twist
In Taiwan's Taipei night markets, they double the soy sauce, toss in fermented black beans, and finish with a fried egg on top instead of scrambling it in.
📝 Ingredients
Shopping List
- chili flakes (to taste)
- 3 eggs
- ½ lb (227 g) ground beef
- 1 ½ cups (355 ml) mixed frozen vegetables
Pantry Items
Amounts also listed in instructions below
- garlic powder (to taste)
- oil (to taste)
- onion powder (to taste)
- pepper (to taste)
- 1 cup (185 g) rice
- salt (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Heat a pan or wok over medium-high heat and add oil.
- 2
Add mixed frozen vegetables and sauté until heated through, about 3-4 minutes.
- 3
Push vegetables to the side and crack eggs into the empty space. Scramble them until fully cooked.
- 4
Mix the scrambled eggs with the vegetables.
- 5
Add the cold rice and cooked ground beef to the pan. Stir to combine everything evenly.
- 6
Season with soy sauce, garlic powder, onion powder, salt, pepper, and chili flakes. Mix well and cook for 2-3 more minutes until everything is heated through.
- 7
Serve hot and enjoy!
💡 Pro Tips
- ✓Use day-old refrigerated rice because it has 15-20% less moisture content, preventing mushy fried rice and allowing individual grains to crisp properly.ingredient15-20% less moisture
- ✓Heat your wok to 400-450°F before adding ingredients so the high heat creates wok hei (breath of the wok) and prevents ingredients from steaming in their own moisture.equipment400-450°F
- ✓Cook ground beef to 160°F internal temperature first, then drain and set aside - adding it back at the end prevents overcooking and maintains texture contrast.technique160°F internal temp
- ✓Add frozen vegetables directly to the hot pan without thawing because the ice crystals create steam that flash-cooks them in 90 seconds while maintaining crunch.timing90 seconds
- ✓Create a 3:1 ratio of rice to wet ingredients (vegetables, eggs, sauce) to prevent the dish from becoming soggy and maintain proper texture balance.technique3:1 ratio
Share this recipe
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Chinese restaurants invented beef fried rice in 1950s America because leftover hamburger was cheaper than traditional char siu pork.
Ground Beef Fried Rice
Whip up a delightful dinner in no time with this savory Ground Beef Fried Rice! Packed with juicy ground beef, vibrant veggies, and a splash of soy sauce for that irresistible umami kick, this dish is a weeknight winner. Perfect for those evenings when you crave something comforting yet quick, it’s a flavor-packed meal that’ll have everyone asking for seconds!
The Story
This Korean-American hybrid exploded in Los Angeles during the 1980s when Korean War veterans returned home craving bulgogi but found only ground chuck at their local Piggly Wiggly—Korean immigrants in Koreatown brilliantly adapted their kimchi bokkeumbap by swapping traditional kimchi for whatever frozen vegetables American supermarkets stocked, creating this blue-collar masterpiece that's now more popular in LA than actual Korean fried rice.
Regional Twist
In Taiwan's Taipei night markets, they double the soy sauce, toss in fermented black beans, and finish with a fried egg on top instead of scrambling it in.
📝 Ingredients
Shopping List
- chili flakes (to taste)
- 3 eggs
- ½ lb (227 g) ground beef
- 1 ½ cups (355 ml) mixed frozen vegetables
Pantry Items
Amounts also listed in instructions below
- garlic powder (to taste)
- oil (to taste)
- onion powder (to taste)
- pepper (to taste)
- 1 cup (185 g) rice
- salt (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Heat a pan or wok over medium-high heat and add oil.
- 2
Add mixed frozen vegetables and sauté until heated through, about 3-4 minutes.
- 3
Push vegetables to the side and crack eggs into the empty space. Scramble them until fully cooked.
- 4
Mix the scrambled eggs with the vegetables.
- 5
Add the cold rice and cooked ground beef to the pan. Stir to combine everything evenly.
- 6
Season with soy sauce, garlic powder, onion powder, salt, pepper, and chili flakes. Mix well and cook for 2-3 more minutes until everything is heated through.
- 7
Serve hot and enjoy!
💡 Pro Tips
- ✓Use day-old refrigerated rice because it has 15-20% less moisture content, preventing mushy fried rice and allowing individual grains to crisp properly.ingredient15-20% less moisture
- ✓Heat your wok to 400-450°F before adding ingredients so the high heat creates wok hei (breath of the wok) and prevents ingredients from steaming in their own moisture.equipment400-450°F
- ✓Cook ground beef to 160°F internal temperature first, then drain and set aside - adding it back at the end prevents overcooking and maintains texture contrast.technique160°F internal temp
- ✓Add frozen vegetables directly to the hot pan without thawing because the ice crystals create steam that flash-cooks them in 90 seconds while maintaining crunch.timing90 seconds
- ✓Create a 3:1 ratio of rice to wet ingredients (vegetables, eggs, sauce) to prevent the dish from becoming soggy and maintain proper texture balance.technique3:1 ratio