Beef fried rice
This flavour-packed beef fried rice combines savoury mince, crisp vegetables, aromatic spices, and egg for a satisfying one-pan meal. Quick, hearty, and perfect for using up cold rice.
Updated : 25 July, 2025
Easy
About 20 min.
Ingredients
500 grams
Beef mince
3 tablespoon
Soy sauce
pinch
White pepper
3 tablespoon
Vegetable oil
4
Eggs
chunk
Ginger
2
Garlic
1
Onion
2
Carrot
1
Zucchini
500 grams
Basmati rice
2 teaspoon
Sesame oil
2 tablespoon
Oyster sauce
2
Green onion
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You will need already cooked and cold basmati rice for this dish. Vegetables can be changed depending on what is in the fridge or what you like to use.
Step 2
Start by heating a large deep pan or wok over high heat. Add the beef mince directly to the dry pan and cook until browned, breaking it up with a wooden spoon or spatula to ensure even cooking and smaller pieces. Season the browned mince with a tablespoon of soy sauce and a pinch of white pepper. Once fully cooked, transfer it to a plate and set aside.
Step 3
In the same pan, add half a tablespoon of vegetable oil. When the oil is hot, pour in the beaten eggs, cooking them like an omelette to form a flat disc. Cook gently to avoid overcooking - slightly underdone is preferable. Once cooked, remove the egg from the pan and set aside.
Step 4
Return the pan to the heat and add enough vegetable oil to lightly coat the base. Set over medium heat and add the ginger and garlic. When fragrant, increase the heat to high and toss in the onion, carrots, and courgette. Stir-fry for a couple of minutes until the vegetables have softened and any excess moisture has evaporated.
Step 5
With the heat still high, push the vegetables to one side of the pan and add the cold rice. Stir the rice through the vegetables to combine, then add two tablespoons of soy sauce and return the cooked beef mince to the pan.
Step 6
Pour in the sesame oil, allowing it to hit the hot pan to release its aroma. Season again with a pinch of white pepper, then stir in the oyster sauce. Return the cooked egg to the pan, breaking it up into pieces and mixing everything thoroughly.
Step 7
Serve hot, garnished with chopped spring onions for a fresh finish.