Kittencal's Ground Beef Fried Rice

"A long time family favorite! --- you can substitute the broccoli florets for one 6-ounce package frozen pea pods if desired --- make certain the the cooked ground beef is very well browned and well drained, also make certain to use only *cold* cooked rice, cooking time does not include cooking the rice --- you will love this! :)"
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Ready In:




  • In a wok or a large skillet brown the ground beef with garlic and ginger over medium heat (about 10 minutes) breaking up into small pieces; drain the fat, then transfer to a bowl.
  • Heat 2 tablespoons oil in the same skillet over medium-high eat until hot.
  • Add in bell pepper and pea pods; cook for 3 minutes or until bell pepper is crisp-tender, stirring occasionally.
  • Stir in the cold cooked rice, soy sauce and sesame oil.
  • Return the cooked ground beef back to the skillet; toss to combine and heat though, then stir in the chopped green onions.
  • Season with salt and pepper and more soy sauce if desired.

Questions & Replies

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  1. Bobbin
    So easy and delicious. I like that it is all in one pot, too.
  2. partysweets
    I read that some others had found this to be bland so I upped the ginger, garlic, soy sauce, and sesame oil, and added an onion and some celery and still found it bland. So I added 1/3 Cup hoisin sauce and it was awesome. I will be making this again and again.
  3. malijo789
    Wow! I ate so much of this that I got a stomach ache. My husband also got seconds. It was very quick and easy to make. My deviations: I didn't have ginger, broccoli or green onions, so I used turmeric, frozen peas and white onions. I also had an open jar of expensive, organic tomato sauce in the fridge that I didn't want to have to throw out, so I cooked the ground beef in it. I did not drain the fat off the beef. Next time I will try it with hoisin sauce, if I can find some that is gluten free.
  4. Leslulu
    Great week-night dinner. Fast, easy and delicious. My DS and DH couldn't eat this fast enough! I used 1/2 ground beef and 1/2 ground pork. I also used fresh brocolli because I had it on hand. I made a large quantity of white rice, scooped out 3 cups, put it on a plate and placed in refridgerator. It didn't take long for the rice to get cold because I spread it out on the plate. The only thing I changed while preparing this was I omitted the green onions, my DS isn't fond of them. Thanks for sharing this; a keeper in my house.
  5. glowarr
    Your ingredient list does not include pea pods but they are in the instructions.. How many pea pods?


  1. DIANE N.
    Very good basic recipe. My “tweaks” are that I used 3/4 c. brown basmati 1/4 c. wild rice blend that I cooked and cooled on a sheet pan earlier in the day. For the sauce I combined low sodium soy, shaoxing cooking wine, 2 T. light brown sugar, heaping T. garlic ginger paste, heaping tsp. Gochugaru Korean chili flakes, sesame oil and a couple of T. Water. The veg I used what I had frozen broccoli florets, peas, julianned carrot, sugar snap peas and cherry tomatoes. Garnished with scallions an flat leaf parsley. If
  2. Pink Kitchenaid Lov
    This is a keeper! We actually had it two days in a row because the husband liked it so much. i used snow peas instead of red bell pepper. i also broke two of the rules and used olive oil and hot cooked rice. It turned out wonderfully. Thanks for the great recipe, Kittencal!



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