Ground Beef and Broccoli Fried Rice

Beef and Broccoli Fried Rice gets you two take-out classics in one - fried rice and Mongolian Beef and Broccoli! A simple Asian Rice Bowl recipe made in under 30 minutes! Perfect for meal prep.

Got leftover rice? Make Beef and Broccoli Fried Rice - a take-out classic turned fried rice! This easy Asian rice bowl recipe takes all the flavors of your favorite Chinese-American restaurant dish "Mongolian Beef and Broccoli" but is made in one skillet.

While Beef and Broccoli is made with flank steak this recipe uses lean ground beef to cut down on cost and prep time! I also love how evenly the beef distributes in the skillet guaranteeing crispy meaty flavor in every bite.

An easy-to-make, 30-minute dinner using leftover rice that your whole family will love. Crisp-tender charred broccoli, perfectly cooked egg, and savory ground beef all tossed with fragrant, crispy fried rice. What's not to love about a two-in-one dish that gets you two take-out classics in one nourishing bowl?

I am obsessed with this one! If you are like me and love all things beef and broccoli, also make sure to check out my Mongolian Beef recipe! So good!

How to make Beef and Broccoli Fried Rice:

Step 1 - Prep all the ingredients before starting: cut broccoli in very small florets and add them in a medium bowl (you will use this bowl later in the recipe). Whisk eggs together in a small bowl. Make the sauce: whisk all the sauce ingredients together in another small bowl. Set aside.

Step 2 - Heat 1 tablespoon of oil in a very large skillet (cast iron or non-stick) over medium high heat. Add broccoli and cook undisturbed for about 3 minutes, to charr the veggies. Resist the urge to toss until they’re nicely charred. Then, toss occasionally until they are crisp-tender, about 2 more minutes. Once down, transfer back to the bowl.

Step 3 - Reduce heat to medium-low. Add beef and cook, breaking it down in small piece with a spatula, until no longer pink, about 5 minutes. Transfer cooked beef in a bowl (you can use them together with the broccoli).

Step 4 - Add another tablespoon of oil. Add eggs to the skillet and cook, stirring constantly with a rubber spatula until curd forms, about 30 seconds. Eggs will cook quickly so err on the side of caution as they will become rubbery if overcooked. 

Step 5 - Add rice and sauce to the skillet. Toss to combine and press down a bit in the skillet. Cook undisturbed for 3-5 minutes until rice is crispy on one side. 

Step 6 - Turn off the heat. Return broccoli and beef to the skillet and toss to combine. Serve and enjoy!

Which rice is best to use for making fried rice?

Sushi rice is ideal but jasmine also works. Using leftover rice is recommended to make really good fried rice. Freshly cooked rice doesn't work too well because it is still moist and steamy, and might end up mushy. For perfect fried rice, it should be refrigerated before use.

Storage: 

Leftover ground beef fried rice can be stored in an airtight container in the refrigerator for up to 4 days

Tips:

• You can also use the broccoli stems if you want. Cut them in ribbon with a vegetable peeler. 
• You can sub broccoli with any veggies you like. Bell peppers, carrots, asparagus and peas are great. 
• You can use ground turkey or chicken instead of beef.

Adapted from Bon Appetit

5 from 5 votes

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Beef and Broccoli Fried Rice

Beef and Broccoli Fried Rice gets you two take-out classics in one - fried rice and Mongolian Beef and Broccoli! A simple Asian Rice Bowl recipe made in under 30 minutes!

Course Main Course

Cuisine American

Keyword fried rice with beef, ground beef fried rice, Mongolian Beef and Broccoli

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 668 kcal

Ingredients

• 1 head broccoli
• 1 lb ground beef 450 - 500 g
• 4 large eggs
• 2 tablespoons avocado or vegetable oil divided
• 3 cups cooked rice day-old sushi rice - see notes

Sauce

• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon unseasoned rice vinegar
• 2 tsp coconut sugar
• 1 inch fresh ginger minced thinly (or ideally grated) - you can use 2 to 3 teaspoons ground ginger instead
• 3 garlic cloves minced thinly (or ideally grated)

Instructions

1. Prep all the ingredients before starting: cut broccoli in very small florets and add them in a medium bowl (you will use this bowl later in the recipe). Whisk eggs together in a small bowl. Make the sauce: whisk all the sauge ingredients together in another small bowl. Set aside.

2. Heat 1 tablespoon of oil in a very large skillet (cast iron or non-stick) over medium high heat. Add broccoli and cook undisturbed for about 3 minutes, to color the veggies. Resist the urge to toss until they’re nicely charred. Then, toss occasionally until they are crisp-tender, about 2 more minutes. Once down, transfer back to the bowl.

3. Reduce heat to medium-low. Add beef and cook, breaking it down in small piece with a spatula, until no longer pink, about 5 minutes. Transfer cooked beef in a bowl (you can use them together with the broccoli).Add another tablespoon of oil. Add eggs to the skillet and cook, stirring constantly with a rubber spatula until curd forms, about 30 seconds. Eggs will cook quickly so err on the side of caution as they will become rubbery if overcooked. 

4. Add rice and sauce to the skillet. Toss to combine and press down a bit in the skillet.

5. Cook undisturbed for 3-5 minutes until rice is crispy on one side. Turn off the heat. Return broccoli and beef to the skillet and toss to combine. Serve and enjoy!

Recipe Notes

Veggies:

You can also use the broccoli stems if you want. Cut them in ribbon with a vegetable peeler. You can sub broccoli with any veggies you like. Bell peppers, carrots, asparagus and peas are great. 

Meat:

You can use ground turkey or chicken instead of beef.

 

Rice:

Rice sushi is ideal but jasmine also works.Using leftover rice to fried rice is recommended. Freshly cooked rice doesn't work too well because it is still moist and steamy, and might end up mushy.

For perfect fried rice, it should be refrigerated before use. 

Nutrition Facts

Beef and Broccoli Fried Rice

Amount Per Serving

Calories 668 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 16g100%

Trans Fat 1g

Cholesterol 244mg81%

Sodium 949mg41%

Potassium 934mg27%

Carbohydrates 47g16%

Fiber 5g21%

Sugar 4g4%

Protein 34g68%

Vitamin A 1185IU24%

Vitamin C 136mg165%

Calcium 136mg14%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Adapted from Bon Appetit

If you tried this Beef and Broccoli Fied Rice recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

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