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Mongolian Ground Beef Fried Rice with Eggs & Scallions Recipe

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This Mongolian Ground Beef Fried Rice with Eggs and Scallions is a comforting and satisfying dish that brings together rich flavors and vibrant colors. Perfect for a quick weeknight dinner, it combines tender ground beef, fluffy eggs, and fresh scallions for a delightful meal.

Ingredients

Scale
  • 2 cups cooked jasmine rice (preferably day-old)
  • 1 pound ground beef (80/20 blend)
  • 3 tablespoons vegetable oil (divided)
  • 4 large eggs
  • 4 scallions (green onions), thinly sliced (reserve some green tops for garnish)
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 medium carrot, diced
  • 1 bell pepper (red or green), diced
  • 1 cup frozen peas
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • Optional: Sriracha or chili sauce for heat

Instructions

  1. Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Wait until the oil shimmers, indicating it’s hot enough to begin cooking.
  2. Add the ground beef to the skillet. Cook for about 5-7 minutes, breaking it apart with a spatula until it’s browned and cooked through. Look for a nice caramelization on the meat, which adds flavor. Avoid overcrowding the pan, as that can steam the beef instead of searing it.
  3. Once the beef is cooked, use a slotted spoon to remove it from the skillet, leaving the rendered fat behind. Set the beef aside on a plate.
  4. In the same skillet, add another tablespoon of vegetable oil. Toss in the minced garlic, grated ginger, diced carrot, and diced bell pepper. Sauté for 3-4 minutes until the vegetables are tender but still crisp. You’ll know they’re ready when the garlic is fragrant, but be careful not to burn it!
  5. Stir in the frozen peas and cook for an additional 2 minutes until they are heated through. The vibrant green color will brighten up your dish and provide a sweet pop.
  6. Push the veggie mixture to one side of the skillet and add the remaining tablespoon of oil to the cleared space. Crack the eggs directly into the skillet, scrambling them gently. Cook for about 2-3 minutes or until the eggs are just set but still creamy. Be cautious not to overcook them!
  7. Once the eggs are cooked, combine them with the veggie mixture. Add the cooked ground beef back into the skillet along with the day-old rice.
  8. Pour in the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Use a spatula to mix everything thoroughly, ensuring the rice is well-coated in the sauces. Cook for an additional 3-4 minutes, letting the rice heat through and pick up a bit of a crispy texture on the bottom. Stir occasionally to prevent sticking.
  9. Finally, season with salt and pepper to taste. If you like it spicy, now’s the time to drizzle in some Sriracha or chili sauce. Stir once more to combine everything.
  10. Remove from heat and garnish with reserved scallion tops before serving. Enjoy your vibrant and flavorful Mongolian Ground Beef Fried Rice!

Nutrition

Keywords: Ensure your rice is truly day-old to prevent clumping. A wok is ideal for making this dish due to its high sides and ability to distribute heat evenly. Don't skip the sesame oil; it adds a nutty aroma that elevates the entire dish.

Find it online: https://crumella.com/mongolian-ground-beef-fried-rice-with-eggs-scallions-recipe/