Cheeseburger Fried Rice Recipe - Agnes & Sherman’s Comfort Food

Cheeseburger Fried Rice

Total: 35 minutes | Serves: 2–4 servings

You’ve got a fridge full of takeout leftovers and a craving for something hearty, but not another sad bowl of plain rice. This **cheeseburger fried rice** is the fix—warm, savory, and packed with smash burgers in every bite. Imagine the salty-sweet crunch of a drive-thru patty melt, but spooned over sticky rice with a golden crust. It’s the kind of dish that makes you forget you’re even cooking, especially when you taste that tangy patty melt sauce stirred right into the mix. Start with a finely chopped onion for sweetness, then fold in mayo, ketchup, mustard, and soy sauce for that unmistakable patty melt punch. The apple cider vinegar and sugar balance the richness, while the soy ties it all together. It’s comfort food without the fuss—just one skillet, a little stirring, and a whole lot of flavor. By the time you take that first bite, you’ll wonder why you don’t make it every week.

Cheeseburger Fried Rice

Ingredients

• Half of a small white onion, minced
• One tablespoon apple cider vinegar
• One tablespoon granulated sugar
• Half teaspoon Diamond Crystal or quarter teaspoon Morton kosher salt
• One-third cup mayonnaise
• One-quarter cup ketchup
• One teaspoon soy sauce
• One teaspoon yellow mustard
• Half teaspoon garlic powder
• Half teaspoon paprika
• Two large eggs
• Kosher salt and freshly cracked black pepper
• One tablespoon sesame seeds
• Three tablespoons vegetable oil, split
• Eight ounces ground beef
• One teaspoon sugar
• Two tablespoons soy sauce, divided
• Half of a small white onion, finely diced
• Two cups chilled, cooked short-grain white rice
• One cup tightly packed, one-inch pieces of iceberg lettuce
• Two slices of American cheese

Instructions

Step 1

**Step 1: Brown the ground beef and onions until fragrant and slightly crispy.** In a large skillet or wok over medium-high heat, add the ground beef and onions. Break the beef up with a wooden spoon as it cooks, letting it sit undisturbed for about 2 minutes at a time to develop a golden crust. Stir occasionally until the beef is no longer pink and the onions are soft and just starting to caramelize—about 6 to 8 minutes total.

Step 2

**Step 2: Build your fried rice base** Crank your skillet or wok over medium-high heat and let it get screaming hot—about 2 minutes—before you add anything. Drop in a tablespoon of neutral oil like vegetable or avocado and swirl it around so the pan is evenly coated; you want it shimmering but not smoking. Toss in your day-old rice all at once, breaking up any stubborn clumps with your spatula so every grain gets a chance to hit the hot surface.

Nutrition Information

calories: 850 kcal

fat: 62g

carbs: 45g

protein: 32g

fiber: 2g

Shop This Recipe

• Chilled Cooked Short-Grain White Rice
• Diamond Crystal . Morton Kosher Salt
• Kosher Salt Freshly Ground Pepper
• Small White Onion Finely Chopped
• Small White Onion Finely Chopped

My Tip

Before folding the cheese into the rice, let the hot pan cool for 30 seconds so the cheese melts into the grains instead of turning into a sticky mess.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days—this keeps the rice from drying out and the mayo mixture fresh. Reheat gently in a skillet over low heat, stirring often, until everything’s warmed through and the flavors meld back together.

Make It Your Own

Try swapping the mayo-ketchup-mustard sauce for a quick sriracha-lime aioli: mix ⅓ cup mayo with 1 Tbsp sriracha, 1 tsp lime zest, and 1 tsp lime juice, then drizzle it over the fried rice instead.

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