Ground Beef Fried Rice with Curry Powder

Fried Rice with Ground Beef. Rhonda Parkinson
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: Serves 4 - 5
Ratings (16)

Marinated ground beef and curry powder add extra flavor to heating rice in this easy fried rice recipe.

What You'll Need

  • 1/2 pound lean ground beef
  • Marinade:
  • 2 teaspoons​ light soy sauce
  • 1 1/2 teaspoons​ dark soy sauce
  • 1 teaspoon Chinese rice wine or dry sherry
  • a few drops of Asian sesame oil
  • 1 teaspoon cornstarch
  • Other:
  • 3 tablespoons peanut or vegetable oil, for stir-frying
  • 2 - 3 slices fresh gingerroot
  • 1/2 onion, peeled and chopped
  • 1 - 2 tablespoons curry powder, to taste
  • 4 cups leftover cold​ cooked rice
  • 1/2 cup frozen peas, thawed
  • 1/4 cup shredded carrot
  • 1 large egg, lightly beaten
  • 2​ scallions (green onions, spring onions), finely chopped

How to Make It

1. Place the ground beef in a bowl and add the marinade ingredients, adding the cornstarch last. Marinate the ground beef for 15 minutes. Prepare the other vegetables while the meat is marinating.

2. Add the oil to a wok preheated on high heat. When the oil is hot, add the ginger slices, and str-fry for about 30 seconds. (This is to flavor the oil). Remove the ginger slices.

3. Add the ground beef to the wok and cook, using a spatula to break up the pieces, for 1 - 2 minutes, until it changes color.

4. Add the chopped onion. Stir-fry for 1 - 2 minutes, until it starts to brown and soften. Turn the heat down to medium, add 1 tablespoon of curry powder and stir briefly until it becomes aromatic.

5. Add the rice, stirring and turning it over with a spatula to heat through and break up any clumps. Stir in more curry powder if desired (I added another 1/2 tablespoon).

6. Add the peas and the shredded carrot and combine thoroughly.

7. Make a small amount of room in a corner of the pan and add the beaten egg. Scramble the egg and then stir to mix in with the rice. Stir in the scallion. Season with salt and pepper if desired. Serve hot.

Nutritional Guidelines (per serving)
Calories 852
Total Fat 20 g
Saturated Fat 4 g
Unsaturated Fat 11 g
Cholesterol 221 mg
Sodium 342 mg
Carbohydrates 133 g
Dietary Fiber 6 g
Protein 32 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)