Made in less than 40 minutes, this Beef Fried Rice with Fried Egg is the perfect quick dinner or as a meal prep! Full of flavour and super filling, you’ll be reaching for seconds!
Fried rice is one of my go-to meals whenever I have leftover rice or random vegetables that need to be used up. Everything gets tossed in a pan and my leftovers get repurposed into a new dish. It’s also one of those recipes that don’t require me to think much when making because you can very easily season as you go. After a few times of making this, you’ll be able to eyeball all the ingredients and cook by feel.
Why You’ll Love This Fried Rice
- It’s super easy. Fried rice is one of my favourite things to make because it’s so easy. I pretty much just put everything one at a time in the pan and then you’ve got dinner!
- It’s great for leftovers. We always make too much rice so you can easily scale this recipe down to the amount of rice you have. Alternatively, make extra rice the nice before to prep for this.
- You can add as much vegetables to this as you’d like! It’s a very customizable recipe that you can change up to suit your tastes or use whatever leftovers you have in the fridge.
What You’ll Need
- sesame oil — pure or toasted sesame oil works.
- soy sauce — I recommend using low sodium.
- oyster sauce — learn more about oyster sauce in my What is Oyster Sauce post!
- black pepper
- beef stock — I recommend using low sodium beef stock.
- olive oil
- ground beef — I use a relatively lean ground beef. If you use one with a high fat precentage, you’ll have to grain the fat.
- salt
- onion — any onion will do but I prefer sweet onion.
- garlic — the more the merrier in my opinion!
- cooked rice — I prefer jasmine rice.
- peas — straight from the freeze. No thawing needed.
- eggs — the amount of fried eggs you want to add per serving is up to you!
How to Make Beef Fried Rice
- Combine the sesame oil, soy sauce, oyster sauce, black pepper, and beef stock and set aside.
- In a wok or a larger non-stick pan over medium high heat, add in olive oil and brown the beef with a pinch of salt, breaking up the beef as you go.
- Add in the diced onions and minced garlic, and continue to cook.
- Lower to medium heat and add in the sauce mixture you made earlier.
- Add in your cooked rice. Stir to combine.
- Add in the frozen peas and mix to combine.
To Make the Fried Egg
You can cook this simultaneously or you can cook this at the end of making your fried rice. I usually cook it at the same time on a separate pan.
- On medium high heat, heat up oil on a sauté pan.
- Add in an egg and allow it to cook until the edges crisps up and the egg whites have turned solid white.
- Tilt the pan if needed to baste with the oil overtop the uncooked whites if needed.
- Optional: flip the egg or place the lid overtop a the pan. I like my egg yolks to be runny over top my rice so I prefer it sunny side up.
Extra Tips and Notes
- After stirring in the peas, remove the pan from the heat. Give the rice a taste and determine if you want to add additional soy sauce or oyster sauce.
- If you want want to fry an egg but still want to have egg in your fried rice, you can scramble your eggs beforehand and set it aside, adding it back to the pan after you’ve added in the peas.
- Day old rice is best in my opinion, as the rice firms up in the fridge overnight and decreases the chances of your stir fry rice being mushy.
- Top off with some sriracha or hot sauce for some extra heat.
- If you have dark soy sauce, you can add a splash for extra colour.
Make Ahead Tips
- Meal prep: store the beef fried rice in an airtight container for up to 4 days in the fridge. I suggest you making the fried egg on the day of instead of meal prepping the fried egg. Egg whites can get a little rubbery when reheated.
- Freezer: allow the ground beef fried rice to cool before transferring it into an airtight container and then storing it in the freezer.
- Reheating from Frozen: To reheat the rice from frozen, thaw it in the fridge overnight. Reheat on the stove top with some more oil or microwave until heated through.
Beef Fried Rice with Fried Egg
Made in less than 40 minutes, this Beef Fried Rice with Fried Egg is the perfect quick dinner or as a meal prep! Full of flavour and super filling, you’ll be reaching for seconds!
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Servings: 6 servings
Ingredients
For the Sauce
- 2 tbsp sesame oil
- 3 tbsp soy sauce, low sodium
- 3 tbsp oyster sauce
- ½ tsp black pepper
- ¼ cup beef stock
For the Beef Fried Rice
For the Fried Eggs
- oil
- 3-6 eggs
Instructions
For the Beef Fried Rice
- Combine the sesame oil, soy sauce, oyster sauce, black pepper, and beef stock and set aside.
- In a wok or a larger non-stick pan over medium high heat, add in olive oil and brown the beef with a pinch of salt, breaking up the beef as you go.
- Add in the diced onions and minced garlic, and continue to cook.
- Lower to medium heat and add in the sauce mixture you made earlier.
- Add in your cooked rice. Stir to combine.
- Add in the frozen peas and mix to combine.
For the Fried Eggs
- On medium high heat, heat up oil on a sauté pan.
- Add in an egg and allow it to cook until the edges crisps up and the egg whites have turned solid white. Add an additional egg if your pan allows it.
- Tilt the pan if needed to baste with the oil overtop the uncooked whites if needed.
- Optional: flip the egg or place the lid overtop a the pan.
Notes
- It takes around 3-4 minutes to fry an egg. Depending on the size of your pan, you can easily fry 2-4 eggs at a time.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Disclaimer
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