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Beef Fried Rice | Can't Stay Out of the Kitchen | easy 30-minute meal! fabulous #FriedRice with #beef & lots of #veggies. Perfect for #freezermeals.

Beef Fried Rice

Teresa Ambra
Beef Fried Rice is such an easy 30-minute recipe that makes a delicious week night meal. It's filled with beef and veggies and tastes heavenly. Serve it as a main dish or a side with another Asian entree. Every bite will knock your socks off! Plus, you get delicious Asian flavors without having to go out and eat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Beef, Beef Stir Fry, Main Dish
Cuisine Asian
Servings 12
Calories 359 kcal

Equipment

  • 1 extra large skillet or wok
  • chop sticks to serve, if desired
  • 1 spatula
  • 1 wooden spoon
  • 1 sharp knife to cut vegetables
  • 1 sharp knife to cut raw meat
  • measuring cups
  • measuring spoons

Ingredients
  

  • 4 to 6 cups brown rice cooked and refrigerated until cold (see note below)
  • 1 lb. pre-sliced bottom round steak (sliced in very thin strips), then cut in ½-inch pieces
  • 1 cup frozen peas and carrots
  • 1 red bell pepper chopped
  • 3 green onions sliced
  • 3 cloves garlic minced
  • 3 large eggs beaten
  • 4 tbsp. sesame oil divided use
  • 1 to 2 tsp. dried ginger as desired
  • 1 to 2 tsp. oyster sauce if desired (this is not a gluten free product)
  • 4 tbsp. Tamari gluten free low sodium soy sauce
  • 1 tsp Salt and pepper to taste
  • 1 green onion for garnish, if desired

Instructions
 

  • Heat two tablespoons sesame oil in a very large skillet over medium-high heat.
  • Season beef generously with salt and pepper.
  • Add beef and stir-fry, cooking meat until cooked through—about 5 minutes.
  • Remove beef from heat and set on paper-towel-lined plate.
  • Set aside.
  • Add remaining 2 tablespoons oil to skillet.
  • Then add frozen vegetables, green onions, bell pepper, garlic and ginger.
  • Stir-fry veggies until tender, about 3-5 minutes.
  • Push vegetables to the side of the skillet and add beaten eggs.
  • Scramble eggs then break into pieces while scrambling.
  • Stir in to remaining veggie mixture.
  • Add cooked beef, cooked rice, Tamari soy sauce and oyster sauce, if you’re using it.
  • Stir well to combine ingredients.
  • Season with additional salt and pepper, if desired.
  • Garnish with green onions to serve.

Notes

NOTE: You can add a can of sliced water chestnuts and bamboo shoots, drained, if desired.
 
NOTE: I recommend you have all your veggies and meat cut and the whole recipe ready to go once you begin heating your oil. It cooks very fast and you need to have everything ready.
 
NOTE: Oyster sauce uses soy sauce in the ingredients. Most soy sauces are NOT gluten free (except Tamari). If you desire to keep this recipe gluten free, then omit the oyster sauce.
 
NOTE: I actually preferred using six cups of prepared rice for this amount of meat and veggies. This yields about 10 servings.
 
NOTE: Warning! Preparation time does not include time required to pre-cook rice and allow to cool before using in this recipe.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 359kcalCarbohydrates: 51gProtein: 16gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 70mgSodium: 435mgPotassium: 401mgFiber: 3gSugar: 1gVitamin A: 1526IUVitamin C: 15mgCalcium: 46mgIron: 3mg
Keyword Asian, beef, carrots, eggs, main dish, peas, rice
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