I love how fast this recipe comes together. In just about 35 minutes, I have a hearty, flavorful meal that tastes even better than takeout.
The balance of flavors is what makes it special for me. The richness of the beef, the sweetness of sautéed onions, and the umami depth from soy sauce and oyster sauce create layers of flavor in every bite.
I also appreciate how adaptable it is. I can swap vegetables, change the protein, or add a little spice depending on what I’m craving. It’s budget-friendly, practical, and always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups cooked rice (preferably day-old and cold) 1 pound ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 cup mixed vegetables (carrots, peas, corn, etc.) 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil Salt and pepper to taste Vegetable oil for frying
Directions
I always start by making sure my rice is cold and day-old. This step is essential because it keeps the grains separate and prevents the fried rice from turning mushy.
I heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. I add the ground beef and cook it until fully browned, breaking it into small crumbles as it cooks. Once browned, I drain any excess fat.
Next, I add a bit more oil if needed, then stir in the chopped onion and minced garlic. I sauté them until softened and fragrant.
I toss in the mixed vegetables and cook for a few minutes until they are tender-crisp. I like them to keep a slight bite for texture.
Then I add the cold rice to the pan. I gently break up any clumps and stir everything together so the beef and vegetables are evenly distributed.
I pour in the soy sauce, oyster sauce, and sesame oil. I stir thoroughly to coat every grain of rice in the savory sauce. Finally, I season with salt and pepper to taste and let everything cook for a few more minutes, allowing a light caramelization to develop.
I serve it immediately while hot, sometimes topping it with sliced green onions for extra freshness.
This recipe is categorized as a main course and is considered easy to prepare.
Variations
When I want to switch things up, I replace the ground beef with ground chicken, pork, or even shrimp. For a vegetarian version, I use crumbled tofu or extra mushrooms.
I sometimes add scrambled egg for extra richness. I cook the egg first, remove it, and fold it back in at the end.
For more heat, I mix in chili garlic sauce or sprinkle in red pepper flakes. If I want a touch of sweetness, I add a small drizzle of hoisin sauce.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat, I sprinkle a tablespoon or two of water over the rice and warm it in a skillet over medium heat, stirring frequently. I can also microwave it covered, which helps keep the rice from drying out.
FAQs
Can I use freshly cooked rice?
I can, but I find that freshly cooked rice contains too much moisture and can become sticky. Day-old cold rice gives me the best texture.
What’s the best pan to use?
I prefer using a wok for better heat distribution and tossing, but a large heavy skillet works just as well.
Can I skip the oyster sauce?
I can skip it, but I know the flavor will be slightly less rich. I sometimes add a tiny pinch of sugar and an extra splash of soy sauce as a substitute.
How do I keep the rice from sticking?
I make sure the pan is hot before adding ingredients and avoid overcrowding. Keeping everything moving also helps prevent sticking.
Can I prep ingredients ahead of time?
Yes, I often chop the vegetables and cook the beef in advance. When I’m ready to cook, everything comes together even faster.
Conclusion
This Onion Beef Fried Rice has become one of my favorite weeknight staples. I love how simple ingredients transform into something deeply flavorful and comforting in just one pan. The savory beef, sweet onions, and perfectly seasoned rice create a dish that feels satisfying every single time I make it.
Whenever I need a reliable, delicious meal that everyone enjoys, this is the recipe I reach for.
Onion Beef Fried Rice Recipe: Your New Weeknight Hero is a quick and comforting dinner packed with savory ground beef, sweet onions, and perfectly seasoned rice. Better than takeout and ready in minutes, this easy fried rice is a flavorful family favorite.
Author:Emma
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stir-Fry
Cuisine:Asian Fusion
Ingredients
3 cups cooked rice (preferably day-old and cold)
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 cup mixed vegetables (carrots, peas, corn, etc.)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper to taste
Vegetable oil (for frying)
Instructions
1. Prepare the Rice
Ensure you’re using cold, day-old rice. Separate any clumps with your hands before cooking for best texture.
2. Cook the Beef
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
Add ground beef and cook until browned, breaking it into small pieces.
Drain excess fat and set aside if needed.
3. Sauté Aromatics
In the same pan, add a little more oil if necessary.
Add chopped onion and minced garlic.
Cook until softened and fragrant, about 2–3 minutes.
4. Add Vegetables
Stir in mixed vegetables.
Cook for 2–3 minutes until tender-crisp.
5. Combine with Rice
Add cold cooked rice to the skillet.
Stir thoroughly to mix with beef and vegetables, ensuring even distribution.
6. Season
Pour in soy sauce, oyster sauce, and sesame oil.
Stir well so every grain is evenly coated.
Season with salt and pepper to taste.
7. Serve
Serve hot, optionally garnished with chopped green onions or cilantro.
Notes
Cold rice is essential for fluffy, non-soggy fried rice.
Avoid overcrowding the pan to maintain high heat and proper frying.
Let rice sit briefly against the pan before stirring to develop slight crispiness.
Add a scrambled egg for extra richness and protein.
Customize with bell peppers, mushrooms, broccoli, or kimchi for variation.
