Beef and Veggie Fried Rice

Quick fried rice that hits all the takeout notes without the triggers. Ground beef browns up fast, egg scrambles right in the pan, and bok choy wilts into tender little green bites. Tamari brings that salty-savory punch, carrots add a touch of sweetness, and everything comes together in one skillet. Comforting, colorful, and ready in less than half an hour.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
20 minutes
Total time
25 minutes

Ingredients

  • 4 cups day-old cooked white rice, cold (leftover rice works best; freshly cooked rice can get mushy)
  • 1 lb ground beef (80/20 or 85/15 blend)
  • 3 large eggs
  • 2 medium carrots, peeled and cut into thin matchsticks
  • 3 heads baby bok choy, halved lengthwise and leaves separated (about 12 oz total)
  • 3 tbsp gluten-free tamari
  • 3 tbsp neutral cooking oil, divided (canola, vegetable, or grapeseed)
  • to taste salt
  • to taste black pepper
  • 2 tbsp scallion greens, sliced thin (green tops only, whites avoided)

Instructions

  1. Crack 3 eggs into a small bowl and beat lightly with a fork. Season with a pinch of salt and black pepper.
  2. Heat 1 tbsp neutral cooking oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and let them sit undisturbed for about 20 seconds, until the bottom starts to set. Gently scramble with a spatula, breaking into small curds. Transfer the scrambled eggs to a plate and set aside.
  3. Return the skillet to medium-high heat and add another 1 tbsp neutral cooking oil. Add 1 lb ground beef and break it up with a wooden spoon. Cook, stirring occasionally, until the beef is browned and cooked through, about 5 minutes. Season lightly with salt and black pepper.
  4. Push the beef to one side of the skillet. Add the final 1 tbsp neutral cooking oil to the cleared space, then add 2 carrots, cut into thin matchsticks. Stir-fry the carrots for 2 minutes until they start to soften.
  5. Add 3 heads baby bok choy, halved and leaves separated to the skillet. Toss everything together and cook for another 2 minutes until the bok choy wilts and turns bright green.
  6. Add 4 cups cold day-old cooked white rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 2 to 3 minutes, tossing constantly, until the rice is heated through and starting to get a little toasty on the edges.
  7. Pour 3 tbsp gluten-free tamari over the rice and toss everything together until the sauce coats evenly. Add the scrambled eggs back in and fold them through. Taste and adjust seasoning with more salt or black pepper if needed.
  8. Remove from heat and sprinkle with 2 tbsp sliced scallion greens (green tops only). Serve hot straight from the skillet.