Beef Fried Rice Recipe with Garlic and Egg by Camila

I cook this fried rice recipe when the day runs long and the fridge feels quiet. Warm rice meets savory beef and soft scrambled egg. Garlic lifts the whole pan. We all lean in because it smells like comfort and it tastes like a small win. Rice chills in the fridge and stays firm. Beef browns and leaves flavor on the wok. I add peas for a pop and scallions for a clean finish. Soy sauce brings salt and a touch of sweet. It eats fast and it packs well. Use this on weeknights or lazy Sundays. I made it for a friend who swore it was the best fried rice recipe ever. You can swing toward garlic fried rice recipe or a simple fried rice recipe. Crave a road trip twist. Try a mexican fried rice recipe riff. Either way it is my steady recipe for fried rice and it sits in my folder of favorite fried rice recipes.

Table of Contents

• 1) Key Takeaways
• 2) Easy Beef Fried Rice Recipe
• 3) Ingredients for Beef Fried Rice
• 4) How to Make Beef Fried Rice
• 5) Tips for Making Beef Fried Rice
• 6) Making Beef Fried Rice Ahead of Time
• 7) Storing Leftover Beef Fried Rice
• 8) Try these rice recipes next
• 9) Beef Fried Rice
• 10) Nutrition

1) Key Takeaways

I cook with a clear goal. Fast dinner. Big flavor. This bowl brings both. Rice stays firm. Beef tastes rich. Garlic wakes the pan. Kids eat it. Grown ups ask for seconds. I call that a win.

The method stays simple. Cold rice. Hot pan. Small cuts. Short time. The grain stays loose. The edges toast. The sauce shines. You feel calm while you stir.

We learned this flow after many weeknights. I share it on https://www.camilacooks.com. I sign with love as Camila of Camila Cooks. You get a plate that works on busy days and easy days.

2) Easy Beef Fried Rice Recipe

I reach for this fried rice recipe on nights when time runs tight. This fried rice recipe gives me a sure path. Steam from the wok meets a soft egg and a crisp grain. Beef browns and leaves a deep note. Soy gives balance. We relax as the kitchen smells warm.

Short list. Smart steps. Cold rice goes in. Heat lifts moisture. Garlic hits the oil and sings. I keep the stir quick and light. The rice stays free. The sauce coats every bit. It tastes like takeout joy without the wait.

I tuck a squeeze of lime for a fresh pop. I add peas for color and a sweet snap. We eat right from the pan. I laugh when silence falls at the table. That silence means happy mouths.

3) Ingredients for Beef Fried Rice

Cooked white rice day old and chilled The grain stays firm and dries a touch which helps it fry clean.

Ground beef Savory bits brown fast and carry flavor through the bowl. This anchors our beef fried rice idea.

Eggs Gentle curds give soft bites that play well with toasty rice.

Neutral oil A high smoke point keeps the fry smooth. The rice will not stick.

Onion and garlic Small dice and fine mince melt into the base. Hello garlic fried rice perfume.

Frozen peas Sweet and bright. They cool the pan a touch and add snap.

Scallions Fresh finish. I fold most in then save some for the top.

Soy sauce and oyster sauce Salt and depth. A light shine on every grain.

Toasted sesame oil A nutty note that rounds the bowl.

Sugar salt and black pepper Tiny tweaks that balance the dish.

Optional carrot and red pepper flakes More color and a shy kick if you like it.

Lime wedges A clean hit at the end that wakes the meat and rice.

4) How to Make Beef Fried Rice

Step 1 Break up cold rice with a spoon. Small clumps make small problems. Loose grains fry best for any recipe for fried rice.

Step 2 Heat a wide wok on medium high. Add a bit of oil. Pour in beaten eggs. Stir until just set. Slide to a plate.

Step 3 Add oil. Crumble in beef. Cook until brown with no pink. Stir in onion. Let it soften. Add garlic. Give it thirty seconds.

Step 4 Add rice. Press it flat. Let the pan kiss the grain. Toss. Add peas and carrot. Keep the move gentle to guard the texture.

Step 5 Splash in soy and oyster sauce. Add sesame oil. A pinch of sugar. Salt and pepper. Fold in eggs and most scallions. Taste and tune. Finish with lime.

5) Tips for Making Beef Fried Rice

Cold rice wins. Warm rice steams and turns soft. I chill mine in a wide dish so it dries a bit. That simple move gives the best fried rice for dinner.

Use a big pan. Give the grain room. Crowded pans trap steam. Small batches fry better and faster.

Keep cuts small. Tiny onion bits and fine garlic cook even and sweet. A quick stir keeps char in check. The one pan fried rice with beef idea stays tidy and fast.

6) Making Beef Fried Rice Ahead of Time

I cook the beef and the rice a day before a busy night. The chill helps both parts. Reheat each part in a hot dry pan for one minute.

Stir the sauce in a small jar. Soy and oyster wait well. Sesame oil stays bright. Shake before you pour.

Hold fresh parts for the end. Peas and scallions go in last. They keep color and snap. This plan fits any easy fried rice at home game plan.

7) Storing Leftover Beef Fried Rice

Cool the rice fast in a shallow container. Cover and chill for up to three days. The texture stays kind and ready.

Reheat in a hot pan. Add a spoon of water around the edge. Steam lifts the chill while the surface stays toasty.

Pack for lunch in a sealed box. Add a lime wedge. The squeeze wakes the grain at noon. That small step turns a desk meal into a grin.

8) Try these rice recipes next

Best Weeknight Fried Rice Recipe with Eggs and Garlic

9) Beef Fried Rice

Beef Fried Rice Recipe with Garlic and Egg by Camila

I cook this fried rice recipe when the day runs long and the fridge feels quiet. Warm rice meets savory beef and soft scrambled egg. Garlic lifts the whole pan. We all lean in because it smells like comfort and it tastes like a small win. Rice chills in the fridge and stays firm. Beef browns and leaves flavor on the wok. I add peas for a pop and scallions for a clean finish. Soy sauce brings salt and a touch of sweet. It eats fast and it packs well. Use this on weeknights or lazy Sundays. I made it for a friend who swore it was the best fried rice recipe ever. You can swing toward garlic fried rice recipe or a simple fried rice recipe. Crave a road trip twist. Try a mexican fried rice recipe riff. Either way it is my steady recipe for fried rice and it sits in my folder of favorite fried rice recipes.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Asian-Inspired

Keywords: beef fried rice, best fried rice recipe ever, fried rice recipe, fried rice recipes, garlic fried rice recipe, mexican fried rice recipe, one pan, recipe for fried rice, simple fried rice recipe, weeknight dinner

Servings: 4 servings

Author: Camila

Ingredients

For the Rice

• 4 cups cooked white rice day old and cold
• 2 tablespoons neutral oil divided
• 2 large eggs beaten
• 8 ounces ground beef
• 1 small onion finely chopped
• 3 cloves garlic minced
• 1 cup frozen peas thawed
• 3 scallions thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar
• Salt to taste
• Black pepper to taste

Optional Add ins

• 1 small carrot diced
• Pinch of red pepper flakes
• Lime wedges for serving

Instructions

Prep

1. Break up cold rice with a spoon so the grains stay loose.
2. Set a large wok or wide skillet over medium high heat and let it heat until a drop of water sizzles.

Cook the Eggs

1. Add a little oil swirl the pan then pour in eggs and stir until just set.
2. Slide eggs to a plate.

Brown the Beef

1. Add the rest of the oil then add beef and break it into small bits.
2. Cook until browned and no pink shows.
3. Stir in onion and cook until soft.
4. Add garlic and cook for thirty seconds.

Fry the Rice

1. Add rice and press it into the pan.
2. Let it sit for a minute so it toasts on contact then toss.
3. Stir in peas and carrot if using.

Season and Finish

1. Pour in soy sauce oyster sauce and sesame oil.
2. Add sugar salt and pepper.
3. Toss until the rice looks glossy and smells deep.
4. Fold in eggs and most of the scallions.
5. Taste and adjust.
6. Serve hot with the last scallions and lime.

Notes

Cold rice gives the best texture. Rinse day old rice before storage so grains stay clean. Use medium grain or long grain rice. If the pan feels crowded cook the rice in batches. For a gluten free swap use tamari. For extra crunch add diced celery. Leftovers keep in the fridge for three days and reheat fast in a hot pan.

10) Nutrition

Serving size one cup. Calories 420. Sugar 4 g. Sodium 780 mg. Fat 16 g. Saturated fat 4 g. Carbohydrates 53 g. Fiber 3 g. Protein 17 g. Cholesterol 85 mg.