3. Ground Beef Fried Rice
Ingredients (4 servings):
1 lb ground beef
4 cups cooked rice (preferably day-old, cold)
2 large eggs, lightly beaten
1 small onion, diced
1 cup frozen peas & carrots (or mixed veggies)
3 cloves garlic, minced
3–4 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
½ tsp ground black pepper
2 green onions, chopped (for garnish)
1–2 tbsp cooking oil
Instructions:
Heat a wok or large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up into small crumbles. Drain excess grease if needed.
Push beef to one side, add a little oil, then pour in eggs. Scramble until just set, then mix with beef.
Add onion, garlic, and mixed veggies. Stir-fry until softened.
Add cold rice, breaking apart clumps. Stir-fry 4–5 minutes until heated through.
Season with soy sauce, oyster sauce (if using), sesame oil, and black pepper. Toss well.
Garnish with chopped green onions and serve hot.
Tips:
Spice it up with sriracha, chili flakes, or kimchi for a kick.
Use jasmine rice or leftover takeout rice for the best texture.
Add shredded cabbage or bell peppers for extra crunch.
4. Shrimp Fried Rice
Ingredients (4 servings):
1 lb medium shrimp, peeled & deveined
4 cups cooked rice (day-old, cold rice is best)
2 large eggs, lightly beaten
1 cup frozen peas (or mixed veggies)
1 small onion, diced
3 cloves garlic, minced
3–4 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil (divided)
Salt & black pepper, to taste
2 green onions, chopped (for garnish)
Instructions:
Pat shrimp dry and season lightly with salt & pepper.
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add shrimp, cook 2–3 minutes until pink, then remove and set aside.
In the same pan, add a little more oil. Scramble eggs until just set, then remove.
Add onion, garlic, and veggies; stir-fry until softened.
Add rice, breaking up clumps. Stir-fry 4–5 minutes.
Stir in soy sauce, oyster sauce, and sesame oil. Mix well.
Return shrimp and eggs to the pan. Toss everything together.
Garnish with green onions and serve hot.
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