Easy Beef Fried Rice (牛肉炒饭)

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• 2 1/2 tablespoons peanut oil (or vegetable oil)
  Ingredient note

  Source: 2 1/2 tablespoons peanut oil (or vegetable oil)
• 1/2 lb ground beef
  Ingredient note

  Source: 1/2 lb (225 g) ground beef
• 3 each eggs (, beaten with a pinch of salt)
  Ingredient note

  Source: 3 eggs (, beaten with a pinch of salt)
• 1/4 teaspoon salt (or to taste)
  Ingredient note

  Source: 1/4 teaspoon salt (or to taste)
• 1 teaspoon cumin powder
  Ingredient note

  Source: 1 teaspoon cumin powder
• 1/2 teaspoon chili flakes
  Ingredient note

  Source: 1/2 teaspoon chili flakes
• 2 tablespoons soy sauce (, separated)
  Ingredient note

  Source: 2 tablespoons soy sauce (, separated)
• 4 each green onions (, chopped)
  Ingredient note

  Source: 4 green onions (, chopped)
• 4 cups cooked jasmine rice (or other medium grain rice) (, chilled)
  Ingredient note

  Source: 4 cups cooked jasmine rice (or other medium grain rice) (, chilled)
• 1 cup frozen veggies (carrot, corn, and/or peas)
  Ingredient note

  Source: 1 cup frozen veggies (carrot, corn, and/or peas)
• 1 each green (, diced or red bell pepper; I used a mix of both)
  Ingredient note

  Source: 1 green (, diced or red bell pepper; I used a mix of both)

1. Heat 1/2 tablespoon of oil in a large nonstick (or carbon steel pan) over medium-high heat until hot. Add the beaten eggs. Let cook until the bottom is set, then gently scramble until just cooked. Transfer to a plate.
2. Add 1/2 tablespoon of oil and the ground beef. Spread the beef across the pan with your spatula to form a thin layer. Let the bottom cook until browned, 2 to 3 minutes. Sprinkle with a pinch of salt, plus half of the cumin powder and chili flakes. Drizzle with 1 tablespoon of soy sauce. Flip the beef and chop it into smaller pieces with your spatula. Cook until the beef is browned.
3. Add the green onion. Stir a few times to release the fragrance.
4. Add the rice and pour 1 tablespoon of oil over the rice. Toss a few times to coat with the oil. Pour the remaining 1 tablespoon of soy sauce over the rice. Sprinkle the rest of the cumin powder and chili flakes. Stir and cook until evenly mixed, 2 to 3 minutes.
5. Move the rice to one side of the pan. Add the remaining 1/2 tablespoon of the oil to the other side, along with the frozen veggies and bell pepper. Stir and cook for a minute to quickly saute the vegetables. Then mix everything together.
6. Add back the cooked eggs. Stir everything together while cutting the eggs into smaller pieces. Transfer everything to a plate and serve hot as a main or side dish.