Beef Mince Fried Rice Recipe: Flavorful One‑Pan Dinner

For the beef:

• 500 g (1.1 lbs) minced beef (10–12% fat recommended)
• 1 tbsp sesame oil
• 1 tbsp light brown sugar
• 2 tbsp hoisin sauce
• 1 tbsp dark soy sauce
• 2 cloves garlic, minced
• 1 tsp lemongrass paste
• 1/4 tsp white pepper
• 1/2 tsp chilli flakes

For the rice:

• 1.5 tbsp neutral oil (rapeseed, sunflower or avocado)
• 800 g (4 cups) boiled and cooled long grain rice
• 115 g (2/3 cup) frozen peas
• 2 eggs
• 1 tbsp dark soy sauce
• 1/4 tsp salt
• 1 tbsp lemon juice (about 1/2 lemon)

To serve:

• Sriracha chili sauce
• 3 spring onions, finely sliced

1. Heat a wok over high heat. Add the minced beef and cook for about 5 minutes, breaking it up with a spatula, until browned.
2. Add sesame oil and brown sugar and fry for another 5 minutes, moving the mince around; it should darken slightly.
3. Stir in hoisin, dark soy, garlic, lemongrass paste, white pepper and chilli flakes. Stir-fry for about 5 minutes until the mixture is sticky and fragrant. Keep the mince moving to avoid burning.
4. Transfer the minced beef to a bowl and set aside.
5. Add the neutral oil to the hot wok. Add the cold, cooked rice and frozen peas and stir-fry for 3–4 minutes until hot, moving the rice constantly.
6. Push the rice to one side of the wok. Crack the eggs into the empty space and scramble them until just set, about 1 minute, then mix the scrambled egg through the rice.
7. Add the dark soy sauce, salt and lemon juice and toss everything together.
8. Return the minced beef to the wok and stir-fry for 2–3 minutes to heat through.
9. Serve topped with sriracha and sliced spring onions.

Can it be made ahead?

Yes. Cool the cooked fried rice quickly by spreading it in a large dish, then cover and refrigerate for up to 24 hours. Do not leave cooked rice at room temperature — bacteria can grow quickly. Reheat thoroughly in a wok over medium-high heat, adding a little oil if needed.

Can I freeze it?

Yes. Cool quickly, then freeze in a shallow container. Defrost in the fridge overnight and reheat thoroughly in a wok. Add a splash of oil when reheating if the rice seems dry.

Ingredient swaps

• Swap minced beef for pork, turkey or chicken (add a splash of oil with very lean mince).
• Add cooked ham, crispy bacon or chorizo for more flavour.
• Add extra veg such as carrots, sweetcorn, broccoli, mushrooms, sugar snap peas, canned bean sprouts or bamboo shoots.

Scaling

You can halve or double this recipe; keep the same ratios. When doubling, use a very large wok and expect it to take slightly longer to heat through.

Nutritional information is approximate and per serving. This recipe serves 4.