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Savory Onion Beef Fried Rice

Savory onion beef fried rice with golden, smoky char from high-heat cooking. Ground beef, scrambled egg bits, and caramelized onion are tossed with day-old rice and soy sauce until every grain is coated.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Savory onion beef fried rice
  • 1 lb ground beef Use 80/20 for best browning; drain excess fat after cooking.
  • 3 cup day-old cooked white rice Cold, day-old rice gives better texture and char; break up any clumps.
  • 1 onion Dice to small pieces for quick caramelizing.
  • 4 clove garlic Minced.
  • 3 eggs Beaten for soft scrambled bits.
  • 3 tbsp soy sauce Drizzle over rice for even coating.
  • 1 tbsp oyster sauce Adds savory depth; stir in during the final toss.
  • 1 tsp sesame oil Add with sauces at the end for fragrance.
  • 0.5 tsp white pepper Season to taste; include in the final toss.
  • 2 tbsp vegetable oil For high-heat cooking and browning.
  • 3 green onions Sliced for garnish.
  • 1 sesame seeds For garnish.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the beef and aromatics
  1. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat, then add the ground beef and cook, breaking apart, until browned and slightly crispy (about 8–10 minutes). Drain off excess fat.
  2. Add the diced onion to the pan and cook for 3 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds, just until fragrant.
Scramble eggs and combine
  1. Push the beef mixture to one side of the pan, then pour in the beaten eggs in the empty space and scramble until just set (about 30–60 seconds). Mix the scrambled eggs into the beef.
Char the rice and season
  1. Add the cold day-old cooked white rice and press it into an even layer in the pan. Let it sit undisturbed for 1–2 minutes over high heat to get slightly charred, then toss to combine.
  2. Drizzle soy sauce, oyster sauce, sesame oil, and white pepper over the rice, then toss everything together over high heat for 2 minutes until evenly coated and hot.
Finish
  1. Garnish with sliced green onions and sesame seeds, then serve immediately while the rice grains are smoky and hot.

Notes

Pro tip: use cold, day-old rice and press it into the pan before tossing—this is what builds the charred, wok-style texture. Store leftovers in the fridge up to 3 days; reheat in a hot skillet to re-crisp. Freezing is not recommended for best texture. For a gluten-free swap, use gluten-free soy sauce (and confirm oyster sauce is gluten-free).