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Savory Onion Beef Fried Rice

Savory onion beef fried rice with golden, smoky char from day-old rice and high-heat wok cooking. Ground beef and caramelized onion fold into scrambled egg bits for a one-pan, weeknight dinner texture with soy sauce char.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Beef fried rice base
  • 1 lb ground beef
  • 3 cup day-old cooked white rice Cold rice works best for separate, charred grains.
  • 1 onion Diced large onion.
  • 4 clove garlic Minced garlic.
  • 3 eggs Beaten eggs for scrambling.
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 0.5 tsp white pepper
  • 2 tbsp vegetable oil For high-heat frying.
  • 3 green onions Sliced for garnish.
  • 1 sesame seeds For garnish.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat vegetable oil in a wok or large skillet over high heat, then add ground beef and cook, breaking apart, until browned and slightly crispy. Drain off excess fat.
Caramelize onion and cook garlic
  1. Add diced onion to the pan and cook for 3 minutes, stirring as needed. Add minced garlic and cook for 30 seconds.
Scramble eggs and mix
  1. Push the beef and onion to one side, then scramble the beaten eggs in the empty space until just set. Mix the eggs into the beef.
Char the rice
  1. Add cold day-old cooked white rice and press it into the wok, then let it sit undisturbed for 1–2 minutes to get slightly charred. Toss to combine.
Season and finish over high heat
  1. Drizzle soy sauce, oyster sauce, sesame oil, and white pepper over the rice, then toss everything together over high heat for 2 minutes.
Garnish and serve
  1. Top with sliced green onions and sesame seeds, then serve hot.

Notes

For the best smoky texture, use cold day-old rice and avoid over-stirring right after adding it so you get charred, separate grains. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot skillet or wok until warmed through. Freeze yes—freeze for up to 2 months, then reheat on the stovetop. For a lower-fat option, use 90% lean or extra-lean ground beef.