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Beef Fried Rice Recipe

I came up with recipe by experimenting—and it's become a family favorite. I often add whatever vegetables and seasonings I have on hand.—Cathy Wadden, Hamilton Ontario
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8-10 servings


  • 1-1/2 pounds ground beef
  • 2 garlic cloves, minced
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 3/4 cup chopped fresh mushrooms
  • 1/2 cup frozen peas, thawed
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground ginger
  • Salt and pepper to taste
  • 5 cups cooked long grain rice
  • 2 eggs, scrambled
  • 1/4 to 1/2 cup reduced-sodium soy sauce


  • 1. In a large skillet, brown beef. Drain all but 2-3 tablespoons fat. Stir-fry garlic, carrots, celery and onion. Add mushrooms and peas; cook until all vegetables are tender. Add parsley, basil, ginger, salt, pepper, rice and eggs; stir until well mixed. Add soy sauce and heat through. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 each) equals 247 calories, 7 g fat (3 g saturated fat), 76 mg cholesterol, 450 mg sodium, 26 g carbohydrate, 2 g fiber, 17 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.