One-Pot Beef Burger Rice Bowl with Egg and Vegetables
A satisfying one-skillet meal that brings together seasoned ground beef patties, fluffy rice, fresh vegetables, and a perfectly cooked egg. The beef is cooked until crispy and seasoned with soy sauce and ginger, then combined with rice and vegetables in the same pan for an easy cleanup. Top with a fried or poached egg for a rich, runny yolk that becomes your sauce.
Steps
Before you start
- Cook rice ahead if using leftover (cooled rice works best)
- Have all vegetables prepped and ready before you start cooking
- Bring ground beef to room temperature for 15 minutes for even cooking
Form and cook beef pattiesOven 160°F / 70°C
- Heat the 12-inch skillet over medium-high heat.
- While it warms, gently form the ground beef into 4 patties, each about ½ inch (1.25 cm) thick and 2½ inches (6 cm) wide.
- Season both sides of each patty with ¼ tsp black pepper.
- When the skillet is hot, add 1 tbsp (15 ml) vegetable oil.
- Place the patties in the skillet, being careful not to overcrowd them.
- Cook for 3–4 minutes per side until they develop a golden crust and are cooked through (160°F / 71°C internal temperature).
- Transfer to a plate.
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Ready when: Patties are golden brown and cooked through (160°F / 71°C)
Tip: Don't press down on the patties while cooking—this squeezes out flavorful juices and dries them out.
Build aromatics and rice
- Reduce heat to medium.
- Add the remaining 1 tbsp (15 ml) vegetable oil to the same skillet.
- Stir in the minced ginger and garlic, cooking for 30 seconds until fragrant.
- Add the cooled cooked rice, breaking up any clumps with the wooden spoon.
- Stir frequently for 2 minutes to coat the rice with oil and ginger-garlic flavor.
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Ready when: Rice is warmed through and fragrant
Tip: Using cold or room-temperature rice prevents clumping; hot rice tends to become mushy when stirred.
Add vegetables and soy sauce
- Pour in the 3 tbsp (45 ml) soy sauce and stir well, coating all the rice.
- Add the frozen mixed vegetables and ¼ cup (60 ml) water.
- Stir gently to combine, then reduce heat to medium-low.
- Cook for 3 minutes, stirring occasionally, until the vegetables are heated through and the rice has absorbed most of the liquid.
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Ready when: Vegetables are hot, rice is moist but not wet
Tip: Don't overcook at this stage—the rice will firm up more as it cools slightly.
Return beef and add sesame oil
- Nestle the cooked beef patties back into the rice mixture, breaking them into 2–3 pieces as you arrange them around the skillet.
- Drizzle with the 1 tsp (5 ml) sesame oil if using.
- Stir gently to distribute the meat throughout.
- Turn off the heat.
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Tip: Breaking the patties into pieces distributes the beef flavor evenly throughout the bowl.
Fry eggs to finish
- Wipe the skillet clean or push the rice mixture to the edges.
- Return the skillet to medium heat with the remaining space clear in the center.
- Crack the 4 eggs directly into the center of the skillet, spacing them evenly if possible.
- Cover the skillet with the lid and cook for 2–3 minutes, depending on how you like your yolk: 2 minutes for a runny yolk, 3 minutes for a soft-set yolk.
- The egg whites should be opaque and just set.
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Ready when: Egg whites are opaque and set; yolk is runny or soft-set as desired
Tip: A lid traps steam and cooks the egg whites gently while keeping the yolk creamy—don't skip this step.
Garnish and serve
- Remove the skillet from heat.
- Scatter the green onion pieces over the top of the rice and eggs.
- Serve directly from the skillet or divide among four bowls, making sure each serving gets one egg, rice, vegetables, and beef.
- Spoon any pan juices over the bowls.
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Tip: Serve immediately so the egg yolk is still warm and runny—it's the best sauce for the bowl.
Good to know
Tips
- Cold or room-temperature cooked rice is key—hot rice will clump and become mushy when stirred into the skillet.
- Form the beef patties gently and don't press them while cooking. This keeps them tender and juicy.
- A runny egg yolk acts as the perfect creamy sauce for the rice bowl. If you prefer fully cooked yolks, extend the cooking time to 4 minutes.
- For extra flavor, add ½ tsp white or black sesame seeds as a garnish, or drizzle with a bit more sesame oil at the table.
Make ahead
Cook rice up to 2 days ahead and store in the fridge. Let it come to room temperature before using. The beef patties can be formed and refrigerated on a plate for up to 4 hours.
Storage & reheating
Store leftovers (including the egg) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water to prevent drying. Do not freeze due to the egg texture.
Substitutions
- frozen mixed vegetables (peas, carrots, corn) → Fresh vegetables (diced bell peppers, snap peas, zucchini, mushrooms). Add fresh vegetables when you add the ginger and garlic, cooking for 2–3 minutes until tender-crisp.
- cooked short-grain white rice (or jasmine rice) → Brown rice or jasmine rice. Any cooked grain works; make sure it's cooled to room temperature first.
- soy sauce → Tamari or low-sodium soy sauce. Adjust seasoning to taste—low-sodium versions may need a pinch more salt.
- ground beef (80/20 blend) → Ground pork or ground turkey. Use the same weight; turkey patties may cook 1 minute faster per side since they're leaner.
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- Meal
- Dinner
- Main ingredient
- Ground BeefEggsVegetables
- Method
- Stovetop