Ingredients
- For the Star Protein:
- Ground Beef: 1 pound (450g). I recommend an 80/20 or 85/15 lean-to-fat ratio. The fat adds flavor, but you’ll drain any excess.
- The Essential Base:
- Cooked, Chilled Rice: 4 cups. Day-old jasmine or long-grain white rice works best. Avoid short-grain or glutinous rice as they tend to be too sticky.
- Aromatics & Vegetables – The Flavor Builders:
- Yellow Onion: 1 medium, finely diced (about 1 cup).
- Garlic: 3-4 cloves, minced (about 1 tablespoon). Fresh is best!
- Fresh Ginger: 1-inch piece, peeled and freshly grated or minced (about 1 teaspoon). This adds a wonderful warmth.
- Carrots: 2 medium, peeled and finely diced (about 1 cup). Their sweetness and color are a great addition.
- Frozen Peas: 1 cup. No need to thaw; they cook quickly. Frozen corn or edamame are also great additions or substitutions.
- The Egg Element:
- Large Eggs: 2 to 3, lightly beaten with a pinch of salt and pepper.
- The Umami-Packed Sauce:
- Low-Sodium Soy Sauce: 1/4 cup (60ml). Using low-sodium allows you to control the saltiness better.
- Oyster Sauce: 2 tablespoons (30ml). This is optional but highly recommended for its deep, savory, and slightly sweet flavor. It adds an authentic restaurant-style touch.
- Sesame Oil: 1 tablespoon (15ml). Toasted sesame oil has a strong, nutty flavor, so a little goes a long way. It’s usually added at the end for aroma.
- For Cooking & Garnish:
- Vegetable Oil (or other high smoke point oil): 2-3 tablespoons, divided (e.g., canola, grapeseed, peanut, or avocado oil).
- Green Onions (Scallions): 3-4, thinly sliced, with white/light green parts and dark green parts separated.
- Salt and Freshly Ground Black Pepper: To taste.
Instructions
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce and oyster sauce (if using). Set aside. This ensures even distribution of flavor later.
- Brown the Ground Beef: Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed skillet, wok, or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef. Break it apart with a spoon and cook, stirring occasionally, until it’s nicely browned and cooked through (about 5-7 minutes). Season lightly with salt and pepper. Drain off any excess fat from the pan and transfer the cooked beef to a separate plate or bowl. Set aside.
- Scramble the Eggs: Wipe the skillet clean if necessary, or use the residual beef fat if minimal. Reduce the heat to medium. Add another teaspoon of oil if the pan is dry. Pour in the lightly beaten eggs. Let them set for about 30 seconds, then gently scramble them with a spatula until just cooked but still slightly moist. Remove the scrambled eggs from the skillet and set them aside with the ground beef. Don’t overcook them, as they’ll cook a bit more when added back to the rice.
- Sauté the Aromatics & Hardy Vegetables: Add the remaining 1-2 tablespoons of vegetable oil to the skillet and increase the heat back to medium-high. Once hot, add the diced yellow onion and diced carrots. Sauté for 3-4 minutes, stirring frequently, until the onions are softened and translucent, and the carrots are slightly tender-crisp.
- Pro Tip: Don’t overcrowd the pan. If your pan isn’t large enough, cook these in batches to ensure they sauté rather than steam.
- Infuse with Garlic and Ginger: Add the minced garlic and grated ginger to the skillet with the onions and carrots. Sauté for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Fry the Rice: Now for the star! Add the chilled, day-old rice to the skillet. Break up any large clumps with your spatula. Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow the bottom to get slightly crispy. Then, begin to stir-fry, tossing the rice and vegetables together for about 3-5 minutes. You want to “toast” the rice slightly, ensuring each grain is heated through and slightly glossy.
- Technique Tip: Use a pressing motion with your spatula to break up clumps, then a scooping and tossing motion to fry.
- Incorporate Peas and Sauce: Add the frozen peas to the skillet. Stir-fry for another 1-2 minutes until the peas are heated through and vibrant green. Pour the prepared soy sauce-oyster sauce mixture evenly over the rice. Stir and toss continuously to ensure every grain of rice is coated with the sauce.
- Reunite the Ingredients: Return the cooked ground beef and scrambled eggs to the skillet. Add the white and light green parts of the sliced green onions. Stir everything together gently but thoroughly, allowing all the flavors to meld, for about 1-2 minutes, or until the beef and eggs are heated through.
- The Finishing Touch – Sesame Oil & Garnish: Remove the skillet from the heat. Drizzle the toasted sesame oil over the Ground Beef Fried Rice and give it one final toss. The residual heat will release its wonderful aroma.
- Serve Immediately: Taste and adjust seasoning if necessary (you might want a pinch more salt or a dash more soy sauce depending on your preference). Serve hot, garnished with the dark green parts of the sliced green onions.
Nutrition
- Serving Size: One Normal Portion
- Calories: 480-580