Easy Ground Beef and Vegetable Asian-inspired Fried Rice
Are you always on the lookout for easy, family-friendly meals that everyone will enjoy? Look no further than this Asian-inspired Fried Rice recipe! Not only is it quick and simple to make, but it’s also packed with flavor and nutritious veggies. When it comes to dinner time, gathering around the table as a family is so important. Not only does it give everyone a chance to catch up on their day, but it also provides an opportunity to enjoy a delicious meal together. My own family absolutely loves this recipe, and my kids always ask for seconds!
To make things even easier, I like to cook the rice ahead of time in my rice cooker. It’s a great investment if you don’t already have one, as it takes the guesswork out of cooking rice perfectly every time. Once the rice is done, it’s easy to keep it warm until you’re ready to mix it in with the stir-fry.
To start the Asian-inspired Fried Rice, I first add 16 oz of frozen mixed vegetables to a saucepan and add enough water to cover them. I then add a dash or two of soy sauce and heat the vegetables until they are no longer frozen. It’s important not to overcook them, or they’ll become too soft. Once they’re heated through, I drain the vegetables and set them aside.
Next, I heat 2 tablespoons of vegetable oil in a wok or large skillet on medium-high heat. While the oil is heating, I season 1 lb of ground beef with salt, pepper, onion powder, and soy sauce. Once the oil is hot, I add the beef and cook it until it’s browned and cooked thoroughly. I leave the grease in the pan, as it adds flavor to the dish.
Then, I add the vegetables to the ground beef and continue to cook until the vegetables are cooked through. In a separate small skillet, I heat 1 tablespoon of vegetable oil and 1 tablespoon of fat from the ground beef over medium heat. I crack 3 eggs into the skillet and scramble them, being sure not to let them stick. Once the eggs are cooked, I add them to the ground beef and vegetables.
Finally, I mix in 4 cups of cooked long-grain white rice, several dashes of soy sauce, and 3 tablespoons of stir-fry sauce. I stir everything together until it’s well mixed, then season with salt and pepper to taste.
And that’s it! My Asian-inspired Fried Rice is always a hit in my household, and I hope you’ll give it a try too. It’s a perfect example of a struggle meal that’s easy to make, delicious, and satisfying. And with the rice cooker, it’s even easier to prepare ahead of time. Happy cooking!
Equipment
- 1 Rice Cooker
Ingredients
- 1 lb Ground Beef 80/20 or 85/15
- 4 cups Cooked Long Grain White Rice
- Soy Sauce
- 16 oz Frozen Mixed Vegetables
- 3 tbsp Stir-Fry Sauce
- 3 Eggs Scrambled
- Salt
- Pepper
- Onion Powder
- 2 tbsp Vegetable Oil
Instructions
- Prepare Frozen Vegetables: In a saucepan, add 16 oz Frozen Mixed Vegetables and enough water to cover them. Add a dash of Soy Sauce and heat until thawed. Be careful not to overcook. Drain and set aside.16 oz Frozen Mixed Vegetables, Soy Sauce
- Brown Ground Beef: Heat 2 tbsp Vegetable Oil in a wok or large skillet over medium-high heat. Add 1 lb Ground Beef and season with Salt, Pepper, Onion Powder, and Soy Sauce. Cook thoroughly and do not drain the grease for added flavor.1 lb Ground Beef, Soy Sauce, Salt, Pepper, Onion Powder
- Cook Vegetables with Ground Beef: Add the thawed mixed vegetables to the wok or skillet with the cooked ground beef. Continue to cook until the vegetables are fully cooked.1 lb Ground Beef, 16 oz Frozen Mixed Vegetables
- Scramble Eggs: In a separate small skillet, heat 1 tbsp Vegetable Oil and 1 tbsp of ground beef fat over medium heat. Crack 3 Eggs into the skillet and scramble until cooked. Add the scrambled eggs to the wok or skillet with the cooked ground beef and vegetables.2 tbsp Vegetable Oil, 3 Eggs
- Add Rice and Sauces: Combine the cooked Long Grain White Rice with the cooked ground beef, vegetables, and scrambled eggs. Add several dashes of Soy Sauce and 3 tbsp Stir-Fry Sauce. Mix well to incorporate all ingredients.1 lb Ground Beef, 4 cups Cooked Long Grain White Rice, Soy Sauce, 3 tbsp Stir-Fry Sauce, 16 oz Frozen Mixed Vegetables
- Serve: Salt and pepper to taste. Serve hot and enjoy!Salt, Pepper
Notes
- To save time, you can use leftover cooked rice for this recipe.
- You can substitute ground beef with ground chicken, turkey, or pork, or use diced tofu for a vegetarian option.
- If you prefer your vegetables to be crispier, you can reduce the cooking time or stir-fry them instead of boiling.
- For a spicier version, you can add some chili flakes or hot sauce to the dish.
- This recipe is also great for meal prep as it can be stored in the fridge for up to 4 days or frozen for later use.
- You can serve this dish with additional soy sauce, sriracha, or hoisin sauce on the side, or garnish it with chopped green onions or cilantro for added flavor and color.
- Be careful not to overcook the eggs, or they will become dry and rubbery.
- Adjust the amount of salt and pepper according to your taste, and feel free to add more vegetables or protein to the dish for a heartier meal.
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