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Easy Beef Fried Rice - This easy beef fried rice uses a bold seasoning of chili and cumin. It requires very little prep and only takes 10 minutes to cook. A one-pan dish that’s satisfying enough to serve as a main for dinner, or packed into your lunch box for meal-prep, or can be served as a fancy side for your Chinese dinner party. {Gluten-Free adaptable}

Easy Beef Fried Rice (牛肉炒饭)

4.84 from 6 votes
This easy beef fried rice uses a bold seasoning of chili and cumin. It requires very little prep and only takes 10 minutes to cook. A one-pan dish that’s satisfying enough to serve as a main for dinner, or packed into your lunch box for meal-prep, or can be served as a fancy side for your Chinese dinner party. {Gluten-Free adaptable}
The recipe yields two big servings as a main dish or 4 servings as a side dish.
To make the dish gluten-free, use tamari or coconut aminos to replace soy sauce.
Prep Time: 12 mins
Cook Time: 8 mins
Total Time: 20 mins
Course: Main, Side
Cuisine: Chinese
Keyword: takeout
Servings: 2 to 4
Author: Maggie Zhu

Ingredients

  • 2 tablespoons peanut oil (or vegetable oil)
  • 1/2 lb (225 g) ground beef
  • 2 tablespoons soy sauce , separated
  • 3 eggs , beaten
  • 4 green onions , chopped
  • 3 cups cooked rice , chilled
  • 1 cup frozen veggies (broccoli, carrot, corn, and/or peas)
  • 1 bell pepper , diced
  • 2 teaspoons cumin powder
  • 1/2 teaspoon chili flakes (or powder)
  • 1/2 teaspoon salt (or to taste)

Instructions

  • Heat 1 tablespoon oil in a large nonstick (or carbon steel pan over medium-high heat until hot. Add the ground beef and quickly spread it across the pan with your spatula to form a thin layer. Let the bottom cook until browned, 2 to 3 minutes. Drizzle with soy sauce. Flip the beef and chop it into smaller pieces with your spatula. When the beef is almost cooked through, move it to one side of the pan.
  • Add the remaining 1/2 tablespoon of oil and green onions onto the empty side of the pan. Stir a few times.
  • Add the rice and pour the remaining 1 tablespoon of soy sauce over the rice. Stir and cook for 30 seconds until evenly mixed. Stir everything together.
  • Add the frozen veggies, bell pepper, cumin powder, chili flakes, and sprinkle with the salt. Stir and cook for a minute. Move everything to one side of the pan.
  • Add 1/2 tablespoon of oil onto the other side of the pan. Add the beaten eggs onto the oil. Let them cook for a few seconds until the bottom sets. Scramble the eggs using your spatula, cut them into smaller pieces, and mix them with everything else.
  • Transfer everything to a plate and serve hot as a main or side dish. Enjoy!

Nutrition

Serving: 4servings, Calories: 287kcal, Carbohydrates: 35.7g, Protein: 11.1g, Fat: 11.2g, Saturated Fat: 2.4g, Cholesterol: 129mg, Sodium: 806mg, Potassium: 316mg, Fiber: 2g, Sugar: 2.7g, Calcium: 40mg, Iron: 10.1mg