Beef & vegetable fried rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 2 | Garlic cloves; crushed | |
| 1 | teaspoon | Grated fresh ginger; OR... Ground ginger |
| 2 | tablespoons | Water |
| 1 | Red bell pepper cut into 1/2 inch pieces | |
| 6 | ounces | Frozen pea pods |
| 3 | cups | Cold cooked rice |
| 3 | tablespoons | Soy sauce |
| 2 | teaspoons | Dark seasame oil |
| ¼ | cup | Thinly sliced green onions |
Directions
Versatile ground beef tastes delicious paired with Oriental seasonings. Bell peppers and peas pods add color and crunch to this complete meal that's faster than carry-out.
Preparation time: 25 Minutes 423 calories per 1-½ cup serving 1. In large nonstick skillet, brown ground beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into ¾ inch crumbles. Remove with slotted spoon; pour off drippings
2. In same skillet, heat water over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender, stirring occasionally. Add rice, soy sauce and seasame oil; mix well. Return beef to skillet; heat through, about 5 minutes.
Stir in green onions before serving.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --