Korean Beef Fried Rice (Soy-Marinated Ground Beef Stir-fried Rice)

Dice 80 g onion, 40 g carrot, and 60 g zucchini slightly larger than rice grains so they keep texture.

Loosen 2 cups of cold cooked rice by hand or with a spoon before it reaches the pan.

Heat a wide pan over high heat, then add 1 tbsp cooking oil.

When the oil moves easily across the surface, spread 150 g ground beef in a thin layer so it sears instead of steaming.

Let the beef sit for about 1 minute before breaking it up.

Stir-fry 2 minutes more, scraping lightly, until most redness disappears and browned bits begin to cling to the pan bottom.

Add 1 tsp minced garlic and stir for only 20 seconds to release aroma without burning it.

Add onion, carrot, and zucchini, then cook about 2 minutes until the edges soften and turn slightly translucent.

Add 2 cups rice and press with a spatula as you toss over high heat to break up clumps.

Pour 2 tbsp soy sauce around the pan edge, let it sizzle, then mix for about 3 minutes.

When the rice grains look separate and no moisture remains in the pan, turn off the heat.

Drizzle in 1 tsp sesame oil, toss quickly so the aroma stays fresh, and serve while hot.