Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Beef fried rice Recipe
It is a GREAT beef mince recipe. Fried rice made with floor beef tossed in an intense savoury sauce, it’s acquired further protein from egg and good quantity of veg so it’s an entire dinner you will get on the desk shortly. And severely scrumptious (you’ll see me scoff it!).
➤ See all my floor beef / beef mince recipes right here.
Have you ever ever thought to make fried rice with beef mince? It really works fantastically! Fry up floor beef in an intense savoury sauce till it’s fantastically caramelised, then toss it by means of rice with fluffy bits of scrambled egg and greens of alternative.
So fast to make – no chopping uncooked meat! And in my model, I’ve opted for much more comfort by making this with frozen diced veg. As a result of I completely purchase into the entire snap-frozen factor.
However should you’re a greater particular person than me, please don’t let me cease you from chopping up contemporary greens. Additionally, glorious fridge clean-out alternative!
In case you doubt me – right here’s proof of deliciousness, and how briskly that is to prepare dinner! (Errr, sure, and fashionable second dropping rice down my high 😂).
I like to make use of fairly an intense flavoured savoury sauce to fry up the meat so the rice doesn’t style too “beefy”. Which could sound contradictory, however is what I need with fried rice – a pleasant steadiness of all of the flavours jumbled in fairly than the meat flavour dominating.
Beef fried rice sauce
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Soy sauces – We’re utilizing each gentle and darkish soy sauce on this recipe. What’s the distinction? Darkish soy stains the rice that deep mahogany color in addition to including fairly intense soy flavour. Mild soy sauce gives the salt with out overwhelming with soy flavour, and doesn’t stain the rice.
Substitutions -You should use solely gentle soy sauce or simply an all-purpose soy sauce (ie bottle simply labelled “soy sauce” with out “gentle” or “darkish” in entrance of it) however the rice color gained’t be as darkish. However you can’t use solely darkish soy sauce as it should make the rice black and the soy flavour will likely be manner an excessive amount of! Extra on several types of soy sauces right here.
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Oyster sauce – A load of flavour, multi functional sauce! It’s candy and savoury and add is a neat flavour shortcut in dishes. Makes a daily look in Asian dishes, from Pad See Ew to Asian Glazed Salmon to Honey Pepper Beef to Supreme Soy Noodles. And Steamed Asian Greens with Oyster Sauce!
Vegetarian oyster sauce is out there lately, at Asian shops and a few giant grocery shops (Australia – there’s Ayam vegetarian oyster sauce at Woolies)
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Chinese language cooking wine (Shaoxing wine) is a vital ingredient for making really “restaurant tasting” fried rice (and noodles and stir fries!). With out it, the dish will likely be missing one thing.
Substitute with Mirin, cooking sake or dry sherry.
Non alcoholic sub – sub cooking wine with 1/4 cup low sodium chicken broth/inventory, count on to stir fry an additional minute to permit for evaporation. And (huge tip) add a knob of butter on the finish and toss by means of till melted.
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White pepper and sugar – For seasoning. White pepper is often utilized in Asian dishes as a result of you may’t see it in clear shiny sauces in stir fries, like cashew chicken, chop suey (chicken stir fry). Whereas should you use black pepper, you find yourself with little specks within the sauce.
Stuff within the fried rice
Don’t have day-old-cooked rice? Don’t do that recipe – you’ll be disillusioned with gluey fried rice! Make Baked Fried Rice as a substitute (begins with raw rice, and it’s superior!). Use the meat to make Asian Beef and serve collectively.
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Cooked rice – Any kind of rice can be utilized but it surely must be day outdated so it’s dried out. So then when it’s fried up with sauce, the rice will get properly moistened however remains to be fluffy and crumbly, fairly than gluey and sticky.
TIP – Maintain baggage of cooked rice in your freezer. Tremendous useful standby for stir fries, and fried rice on demand!
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Beef mince – That’s floor beef, to Individuals. I exploit lean in fried rice. Pork, chicken and turkey additionally work nice on this recipe!
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Frozen veg – I exploit frozen for comfort, within the spirit of this fast ‘n straightforward recipe. However please be happy to be a greater particular person than me and chop up no matter greens you need!
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Onion and garlic – Important flavour base. We sauté it up first to flavour the oil.
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Eggs – We scramble these in sesame oil for beautiful flavour. I really like fluffy egg bits in my fried rice, plus it’s further protein!
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Inexperienced onion – For freshness and color. Although you gained’t destroy this dish should you don’t have it.
Utilizing beef mince is so useful for fast meals – no chopping or prep required!
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Combine the sauce in a small bowl.
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Scramble the eggs in somewhat sesame oil (love the flavour it provides!) then take away onto a plate. (BTW, this fried rice will be cooked in a big wok or a big non-stick pan).
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Prepare dinner beef with sauce – Begin by cooking the onion and garlic to get the oil properly flavoured. Then prepare dinner the meat, breaking it up as you go, till you now not see uncooked meat. Then add 2 tablespoons of the sauce and prepare dinner for two minutes.
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Caramelise beef – Add the frozen greens (nonetheless frozen is ok) then prepare dinner for an extra 2 minutes to thaw and prepare dinner the greens, plus get the meat properly caramelised. Caramelisation is essential for good flavour right here! It makes such a distinction getting a pleasant “sear” on mince (working example: Vietnamese Caramelised Pork Bowls, Asian Beef Bowls, Spicy Firecracker Beef – and so forth…).
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Rice – Add rice and sauce, toss for a few minutes till the rice begins to caramelise too.
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Toss by means of egg – Then lastly, toss by means of inexperienced onion and scrambled egg then serve!
And there you’ve it! It truly is a fast recipe. 12 minutes to prepare dinner up and minimal prep. It’s child pleasant however if you wish to give it a fiery increase, a drizzle of sriracha or dollop of your favorite chilli paste actually wouldn’t go astray.
Like to know should you give it a go! – Johnsat x
Ingredients
- 1 tbsp dark soy sauce (Note 1)
- 2 tsp light soy sauce (Note 1)
- 2 tbsp oyster sauce (Note 2)
- 1 tbsp Chinese cooking wine (Note 3)
- 1/2 tsp white sugar
- 1/8 tsp white pepper (sub black)
- 1 tsp sesame oil
- 2 eggs , lightly whisked
- 2 tbsp oil (peanut, veg, canola or other neutral oil)
- 1/2 onion , finely diced
- 2 garlic cloves , finely minced
- 250g / 8 oz beef mince / ground beef (I use lean, Note 4)
- 2 cups frozen diced carrots, peas, corn (still frozen fine!) (or fresh diced veg)
- 3 cups day-old cooked rice (1c uncooked rice = 3c cooked, Note 5)
- 1/2 cup finely sliced green onions (1-2 stems)
Instructions
- Mix Sauce ingredients in a small bowl, then set aside.
- Scramble eggs – Heat sesame oil in a large wok or non-stick pan over medium high heat. Add egg and cook, stirring gently, so it is softly scrambled. Remove onto a plate.
- Cook beef – Heat vegetable oil in the same pan over high heat. Add onion and garlic, cook for 30 seconds. Add beef and cook, breaking it up as you go, for 2 minutes or until you no longer see raw beef. Add 2 tablespoons of sauce and cook for 1 minute.
- Veg / caramelise beef – Add frozen vegetables and cook for 2 minutes or until the beef gets nicely caramelised – this is the trick to great flavour so do not shortcut this!
- Rice & sauce – Add rice and remaining sauce. Toss for 2 minutes until the sauce is well dispersed throughout the rice and the rice grains start to caramelise a bit.
- Egg & green onion – Then add scrambled eggs and green onion, give it a quick toss to disperse then divide between bowls. EAT!
Notes
1. Soy Sauces:* Dark soy sauce is labelled as such, provides colour and gives more flavour to the sauce than other soy sauces. Sold at Aussie grocery stores nowadays. Fallback: sub with more ordinary or light soy (below)* Soy Sauce – ordinary all purpose soy sauce, they just say “soy sauce” on the label (eg. Kikkoman). Can also use Light soy sauce – bottle is labelled as such.
2. Oyster sauce – can be substituted with a vegan/vegetarian oyster sauce (see here for Ayam at Woolies, Australia). OR use hoisin instead – similar thickness and adds similar amount of flavour but has five spice flavour added. Different but similar levels of tastiness (if that makes sense!)
3. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” fried rice. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub – sub cooking wine with 1/4 cup low sodium chicken broth/stock, expect to stir fry an extra minute to allow for evaporation. And (big tip) add a knob of butter at the end and toss through until melted.
4. Meat – can sub pork, chicken, turkey mince
5. Rice – Needs to be day old rice so the rice is dry and the fried rice is crumbly. If it’s freshly cooked, the fried rice ends up sticky and gluey. Not good, my friends!
TIP: Keep bags of cooked rice in your freezer. This is what I do. Handy to just reheat for stir fries (sprinkle of water makes it all steamy!) and it’s crumbly enough for fried rice. Win win!
6. Leftovers will keep for 2 days. Can be frozen – reheat in microwave with a sprinkle of water to moisten it up.
Nutrition per serving assuming 4 servings.
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