Minced Meat and Egg Fried Rice
A quick, satisfying stir-fried rice dish where eggs and seasoned ground meat create a protein-rich one-pan meal. Day-old cold rice is essential for achieving the prized separated grains and golden color. The key is high heat, quick timing, and restless stirring to prevent sticking and ensure even cooking.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- 4 servings (about 1¼ cups each)
Steps
Before you start
- Use day-old or refrigerated cooked rice (cold rice separates better and won't clump)
- Have all ingredients prepped and measured before you start cooking
- Crack eggs into a bowl and beat lightly with a fork
- Use medium or high heat—low heat makes the rice sticky and greasy
Brown the ground meatOven 375°F / 190°C
- Heat the wok or large skillet over medium-high heat (about 375°F/190°C).
- Add 1 tablespoon (15 ml) of the vegetable oil and swirl to coat.
- When shimmering, add the ground meat and break it into small pieces with the back of a spoon.
- Stir frequently for 4–5 minutes until cooked through with no pink remaining and lightly browned.
- Transfer to a clean bowl.
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Ready when: Meat is cooked through with no pink, broken into small uniform pieces, and reaches 160°F for pork or beef or 165°F for chicken
Tip: Break the meat into small pieces early—it cooks faster and distributes more evenly through the rice. Use a meat thermometer if cooking chicken to ensure it reaches 165°F (74°C).
Cook the garlicOven 400°F / 205°C
- Add the remaining 2 tablespoons (30 ml) of oil to the wok and increase heat to high (about 400°F/200°C).
- When the oil is hot and shimmering, add the minced garlic and stir constantly for 15–20 seconds until fragrant but not browned.
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Ready when: Garlic is fragrant and just beginning to turn light golden
Tip: Keep the heat high and watch closely—burned garlic turns bitter. If it browns too fast, add the rice immediately.
Toast the rice
- Add the cold cooked rice to the wok, breaking apart any clumps with the spoon.
- Stir and toss constantly for 2–3 minutes, moving the rice from the bottom to the top to coat with oil and heat evenly.
- The rice should look slightly drier and smell a bit toasted.
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Ready when: Rice is heated through and slightly dry-looking with a faint toasted aroma
Tip: Don't stop stirring—this prevents sticking and ensures the rice grains stay separate and don't become mushy.
Push rice aside and scramble eggs
- Push the rice to the sides of the wok, creating a well in the center.
- Pour the beaten eggs into the center and let them cook undisturbed for 20–30 seconds, then scramble vigorously with the spoon, breaking the eggs into small curds.
- Cook for another 30 seconds to 1 minute until the eggs are just set but still slightly moist.
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Ready when: Egg curds are just set and no liquid egg remains, but the curds are still slightly soft
Tip: Scramble vigorously so the eggs break into small pieces; large egg chunks look less appetizing and cook unevenly.
Combine meat and seasonings
- Return the cooked ground meat to the wok.
- Add the soy sauce and white pepper, stirring constantly for 30 seconds to 1 minute.
- Toss everything together until the soy sauce is evenly distributed and coats the rice.
- The rice should be golden and smell savory.
- Taste a small spoonful and add a pinch of salt if needed (soy sauce is quite salty, so taste before adding more).
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Ready when: Soy sauce is fully incorporated and the rice has a golden color throughout
Tip: Taste a small spoonful now and adjust salt if needed (soy sauce is salty, so taste before adding more).
Finish with sesame oil and greens
- Remove from heat.
- Drizzle the sesame oil (if using) over the rice and toss to combine.
- Sprinkle the sliced green onions over the top.
- Stir once more and serve immediately while hot.
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Ready when: All ingredients are combined and the dish smells aromatic
Tip: Add sesame oil after cooking to preserve its fragrance and nutty flavor—high heat damages it.
Good to know
Tips
- Day-old or refrigerated rice is non-negotiable. Freshly cooked warm rice will steam and clump no matter how much you stir. If you only have warm rice, spread it on a plate to cool for at least 30 minutes before using.
- High heat is essential for fried rice. It prevents the dish from becoming greasy and keeps the grains separated and slightly crispy on the outside. If your wok or pan isn't large enough or your stove isn't powerful, work in two batches.
- Don't skip the toasting step (step 3). It removes excess moisture, adds a subtle toasted flavor, and gives the rice the characteristic texture that makes fried rice different from reheated rice.
- Customize your add-ins: frozen peas, corn, diced bell peppers, cashews, or bamboo shoots can be tossed in with the rice in step 3. Frozen vegetables do not need thawing and will heat through instantly.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat with a splash of oil or water, stirring frequently, until heated through (about 2–3 minutes). Do not freeze, as the texture of the eggs and rice becomes grainy.
Substitutions
- ground pork, beef, or chicken → Diced shrimp, diced ham, diced chicken, or a combination. Use the same weight. Shrimp will cook in 1–2 minutes; ham and pre-cooked chicken just need heating through.
- soy sauce → Tamari or coconut aminos. Use the same amount. Tamari is a wheat-free soy alternative; coconut aminos is lighter and slightly sweeter.
- sesame oil → Chili oil or a drizzle of hot sauce. Adds heat instead of nuttiness; use sparingly (1–2 teaspoons) for a spicy version.
- cooked white rice, chilled or day-old → Cauliflower rice (fresh, riced cauliflower). Use 4 cups (600 g). Add it in step 3 but reduce the time to 1–2 minutes, as it cooks much faster and releases moisture.
