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Beef Fried Rice with Cabbage and Carrots Recipe

Author Sharon Wong


  • 1 pound lean 90% or better ground beef (organic and/or grassfed recommended)
  • non-stick cooking spray or 1/2 teaspoon olive oil
  • 1 8 oz bag of julienned carrots
  • 1 8 oz bag of shredded cabbage
  • 4-6 cups of cooked leftover rice
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 cup grated parmesan cheese


  1. Heat a large pot with high sides (6-8 qts) on medium heat for a 3-4 minutes.
  2. Use non-stick cooking spray or add 1/2 teaspoon of oil to pot and add ground beef.
  3. Break up the ground beef into smaller pieces and brown for 3-4 minutes until it's 50% cooked.
  4. Add carrots then cabbage (don't stir! this step allows the meat to continue to cook but speeds up the amount of time needed to cook the veggies!) and let the meat continue to brown for a few minutes.
  5. Stir-fry the beef and vegetables together until the meat is thoroughly cooked and the carrots are soft, another 3-4 minutes.
  6. Add rice and stir fry until the rice is hot.
  7. Season with soy sauce and garlic powder and adjust taste (depending on whether or not you will top with grated parmesan).
  8. Serve immediately with grated cheese available on the side.