Beef Fried Rice

Introduction

Fried rice is one of those meals that can make you feel like you planned ahead even when you really didn’t.

A little cooked beef left from another meal. Some rice in the refrigerator. A few vegetables that need to be used.

Suddenly, dinner is handled.

This Beef Fried Rice is intentionally flexible. It’s a great way to use leftover cooked beef and rice, along with whatever vegetables are hanging around the refrigerator.

And that’s exactly what makes it such a good fit for Cooking Today, Planning for Tomorrow.

The beef doesn’t have to come from one particular recipe. Leftover beef from a skillet, rice bowl, roast, or meal-prep session can all find a second life here.

It’s not really leftovers anymore.

It’s dinner.

Why You’ll Love This Recipe

• It’s ready in about 25 minutes.
• Leftover cooked beef does the heavy lifting.
• Day-old rice works beautifully.
• It’s an excellent refrigerator clean-out meal.
• The seasoning is savory without being overly spicy.
• You can easily make two servings instead of four.
• It’s perfect for an electric skillet or regular skillet at the campground.

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Beef Fried Rice

Fried rice is one of those meals that can make you feel like you planned ahead even when you really didn't.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 500

Ingredients Method

Ingredients

  

• 2 cups cooked lean beef chopped into small pieces
• 3 cups cold cooked rice
• 1 tablespoon olive oil
• 1 small onion diced
• 1 medium carrot finely diced
• 1 cup frozen peas and carrots
• ½ cup chopped green beans optional
• 2 cloves garlic minced
• 2 large eggs lightly beaten
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• ½ teaspoon sesame oil
• ¼ teaspoon black pepper
• 2 green onions sliced

Optional Additions

• mushrooms
• zucchini
• corn
• leftover cooked broccoli
• spinach
• a small amount of shredded cabbage

Method

 

Get Everything Ready First

1. Fried rice moves quickly once you start cooking. Have your beef chopped, rice separated, vegetables prepared, eggs beaten, and seasonings measured before you heat the skillet.
2. If your rice is stuck together in the refrigerator, break it apart with your fingers or a fork before adding it to the skillet.

Cook the Vegetables

1. Heat a large skillet or electric skillet over medium-high heat. Add the olive oil. Add the onion and carrot and cook for 2–3 minutes.
2. Add the frozen peas and carrots and optional green beans. Cook for another 2–3 minutes, until the vegetables are hot and beginning to soften.

Add the Garlic and Beef

1. Add the garlic and cook for about 30 seconds. Add the chopped cooked beef.
2. Stir everything together and cook for 2–3 minutes, allowing the beef to warm through and pick up some of the flavor from the skillet.

Add the Rice

1. Add the cold cooked rice. Spread it across the skillet and let it cook undisturbed for about 1 minute. Then stir and continue cooking for another 3–4 minutes. This little bit of contact with the hot skillet helps the rice develop the texture we’re looking for.

Make Room for the Eggs

1. Push the beef, rice, and vegetables toward one side of the skillet. Pour the beaten eggs into the empty space. Cook, stirring gently, until the eggs are mostly set. Then stir them into the rice mixture.

Season the Fried Rice

1. Add the soy sauce, Worcestershire sauce, sesame oil, and black pepper. Stir thoroughly so the seasonings are distributed throughout the rice. Cook for another 1–2 minutes.
2. Taste and add a little more soy sauce if needed.

Finish and Serve

1. Remove from the heat.
2. Stir in the sliced green onions.
3. Serve immediately.

Cook Today, Make Tomorrow Easier

This recipe is practically the definition of the week’s theme.

When you’re making rice for another meal, cook extra.

When you’re cooking beef, save a portion.

When you have vegetables that need to be used, put them aside.

Then later:

Rice + beef + vegetables = fried rice.

You don’t need to plan a special meal-prep session.

You simply made a few ingredients available for the next meal.

Make It Your Own

Change the Protein

Although we’re using beef here, the same method works with:

• cooked chicken
• pork
• turkey
• cooked sausage

Change the Vegetables

This is where fried rice really earns its refrigerator-cleanout reputation.

Use what you have.

Try:

• cabbage
• mushrooms
• zucchini
• corn
• broccoli
• spinach
• green beans

Just remember that vegetables with a lot of moisture may need a little extra cooking time before the rice goes in.

Keep the Seasoning Mild

If you’re not a fan of spicy foods, there’s no reason to add hot sauce or chili peppers.

The combination of soy sauce, Worcestershire sauce, garlic, and a tiny amount of sesame oil gives the dish plenty of flavor without heat.

Storage

Refrigerate leftovers promptly in a shallow, covered container.

Use within 3–4 days.

Reheat thoroughly in a skillet or microwave.

Because this recipe contains cooked rice, it’s especially important to cool and refrigerate leftovers promptly rather than leaving the finished fried rice sitting at room temperature.