Go Back

Easy Beef & Veggie Fried Rice

Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 3 cups cooked white rice preferably day-old
  • 1 bag 12 oz frozen mixed vegetables (carrots, peas, corn)
  • 3 tablespoons soy sauce
  • 2 cloves garlic minced
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Sliced green onions for garnish optional

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces. Drain any excess fat.
  3. Push the browned ground beef to one side of the skillet and add the remaining 1 tablespoon of oil.
  4. Add the minced garlic to the oil and sauté for about 30 seconds until fragrant.
  5. Add the frozen mixed vegetables to the skillet and cook for about 3-4 minutes, until they are heated through.
  6. Push everything to one side of the skillet and crack the eggs into the empty side. Scramble the eggs until fully cooked.
  7. Add the cooked rice to the skillet, stirring everything together until well combined.
  8. Pour the soy sauce over the mixture, and season with salt and pepper. Stir well to ensure everything is evenly coated.
  9. Continue to cook for another 2-3 minutes, stirring frequently, until the rice is hot and slightly crispy.
  10. Garnish with sliced green onions if desired, and serve hot!

Notes

Using day-old rice helps prevent the dish from becoming mushy; fresh rice can be used if needed. Feel free to add your favorite stir-fry veggies like bell peppers or broccoli for additional flavor. This dish is perfect for meal prepping—store leftovers in the fridge for up to 3 days and reheat in the microwave or on the stovetop.