Ingredients
Equipment
Method
Brown the beef
- Heat a large deep skillet or pot over medium-high heat, add ground beef, and break it apart as it browns. Stir until the meat is browned and cook for about 6 minutes, then drain any excess fat for a cleaner finish.
Toast the rice
- Add long-grain white rice to the skillet and toast it with the beef for 2 minutes until slightly golden. Keep it moving so the rice grains pick up flavor without scorching.
Simmer to cook the rice
- Pour in beef broth, then stir in soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Bring the mixture to a boil, with steady bubbling across the surface.
- Reduce the heat to low, cover, and cook for 15 minutes until the rice is partially tender. Avoid lifting the lid so steam can fully hydrate the grains.
Cook ramen noodles
- Break ramen noodles into the skillet and stir them in so they’re evenly distributed through the rice. Cover and cook for 5 minutes until both the noodles and rice are tender.
Finish and serve
- Fluff the jailhouse rice with a fork to separate the grains and noodles. Garnish with green onions and serve hot.
Notes
For best texture, keep the lid closed during the 15-minute rice simmer and the final 5-minute noodle cook so the liquid absorbs evenly. Store leftovers in the refrigerator up to 4 days; reheat with a splash of beef broth or water to loosen the rice. Freezing is not recommended because the ramen noodles can soften too much after thawing. If you want a lighter option, use lean ground beef (or a plant-based ground) to reduce saturated fat while keeping the same seasoned soy-and-broth glaze.