Beef and Broccoli Fried Rice combines two takeout favorites—classic fried rice and the flavors of Mongolian-style beef and broccoli—into one simple, satisfying skillet meal. Ready in under 30 minutes, this recipe is ideal for weeknight dinners and meal prep.
Use leftover rice to make an easy beef and broccoli fried rice that captures the savory, slightly sweet notes of your favorite Chinese-American restaurant dish—but all made in one skillet. This version swaps flank steak for lean ground beef to reduce cost and shorten prep time. Ground beef also spreads evenly through the rice so every bite has crisp, meaty flavor.
This is a quick, family-friendly dinner: charred, crisp-tender broccoli, fluffy eggs, savory ground beef, and fragrant, slightly crispy rice all tossed together. It’s a two-in-one comfort bowl that’s both hearty and easy to prepare.
If you love beef and broccoli, check out other beef recipes in your collection for more variations and slow-cooker options.
How to make Beef and Broccoli Fried Rice:
Step 1 — Prep: Cut broccoli into small florets and place them in a medium bowl (you’ll return them here after cooking). Whisk the eggs in a small bowl. Whisk together the sauce ingredients in another small bowl and set aside.
Step 2 — Char the broccoli: Heat 1 tablespoon oil in a large skillet (cast iron or nonstick) over medium-high heat. Add the broccoli and cook undisturbed for about 3 minutes to develop color. Then toss occasionally until crisp-tender, about 2 more minutes. Transfer the broccoli back to the bowl.
Step 3 — Cook the beef: Reduce heat to medium-low. Add the ground beef and break it into small pieces with a spatula, cooking until no longer pink, about 5 minutes. Transfer the cooked beef to the bowl with the broccoli.
Step 4 — Scramble the eggs: Add another tablespoon of oil to the skillet. Pour in the whisked eggs and stir constantly until curds form, about 30 seconds. Remove quickly to avoid overcooking.
Step 5 — Add rice and sauce: Add the chilled cooked rice and the prepared sauce to the skillet. Toss to combine, then press the rice down in the pan and let it cook undisturbed for 3–5 minutes so the bottom becomes slightly crispy.
Step 6 — Finish: Turn off the heat, return the beef and broccoli to the skillet, toss gently to combine, and serve immediately.
Which rice is best to use for making fried rice?
Sushi rice works best for texture, though jasmine rice is a good alternative. The key is to use day-old, refrigerated rice. Freshly cooked rice is too moist and steamy, and can become mushy when fried. Chilled rice separates better and produces a better fried texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through.
Tips
- Use broccoli stems too—peel them into ribbons with a vegetable peeler.
- Substitute other vegetables as desired: bell peppers, carrots, asparagus, or peas work well.
- Ground turkey or chicken can replace beef for a lighter option.
Adapted from Bon Appetit.
Beef and Broccoli Fried Rice
Beef and Broccoli Fried Rice brings together fried rice and Mongolian-style beef and broccoli in a single skillet—ready in about 30 minutes.
Main Course
American
fried rice with beef, ground beef fried rice, Mongolian Beef and Broccoli
15 minutes
15 minutes
30 minutes
4
668 kcal
Ingredients
- 1 head broccoli
- 1 lb ground beef 450–500 g
- 4 large eggs
- 2 tablespoons avocado or vegetable oil divided
- 3 cups cooked rice day-old sushi or jasmine rice
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon unseasoned rice vinegar
- 2 tsp coconut sugar
- 1 inch fresh ginger minced or grated (or 2–3 tsp ground ginger)
- 3 garlic cloves minced or grated
Instructions
- Prep all ingredients: trim and cut broccoli into small florets, whisk the eggs, and mix the sauce. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add broccoli and cook undisturbed for 3 minutes to develop color, then toss occasionally until crisp-tender, about 2 more minutes. Transfer to a bowl.
- Reduce heat to medium-low. Add the ground beef and break into small pieces, cooking until no longer pink, about 5 minutes. Transfer to the bowl with the broccoli.
- Add the remaining oil and pour in the eggs. Stir constantly until curds form, about 30 seconds, then remove.
- Add the chilled rice and sauce to the skillet, toss to combine, and press the rice down. Cook undisturbed for 3–5 minutes until the rice is slightly crispy on the bottom.
- Turn off the heat, return the beef and broccoli to the skillet, toss to combine, and serve immediately.
Recipe Notes
Veggies: Broccoli stems can be used—peel into ribbons with a vegetable peeler. Substitute other vegetables like bell peppers, carrots, asparagus, or peas.
Meat: Ground turkey or chicken work as alternatives to beef.
Rice: Day-old sushi rice is ideal; jasmine rice also works. Refrigerating rice before frying prevents a mushy texture.
If you tried this Beef and Broccoli Fried Rice recipe, please rate it and share how it went in the comments. I love hearing feedback and ideas for variations.
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