Beef & Vegetable Fried Rice
Give leftover rice new life with seasoned Ground Beef and sautéed peas and peppers. Who needs delivery?
Cook Time: 35 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
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Step 1
Heat large nonstick skillet over medium heat until hot. Add Ground Beef, garlic and ginger; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings, as necessary.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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Step 2
Heat 2 tablespoons water in same skillet over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally. Stir in rice, soy sauce and sesame oil.
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Step 3
Return beef to skillet; heat through. Stir in onions.
Nutrition Information
421 Calories
3.7g SAT FAT
32g PROTEIN
6.4 mg IRON
7.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 93% lean ground beef: 421 Calories; 98.1 Calories from fat; 10.9g Total Fat (3.7 g Saturated Fat; 0.2 g Trans Fat; 1.5 g Polyunsaturated Fat; 4.3 g Monounsaturated Fat;) 84 mg Cholesterol; 510 mg Sodium; 48 g Total Carbohydrate; 3.2 g Dietary Fiber; 1.5 g Total Sugars; 32 g Protein; 0 g Added Sugars; 56.9 mg Calcium; 6.4 mg Iron; 651 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 9.5 mg NE Niacin; 0.7 mg Vitamin B6; 2.8 mcg Vitamin B12; 331 mg Phosphorus; 7.4 mg Zinc; 32.1 mcg Selenium; 99.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.
453 Calories
5.4g SAT FAT
27g PROTEIN
5.7 mg IRON
5.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 80% lean ground beef, 1/4 recipe: 453 Calories; 144 Calories from fat; 16g Total Fat (5.4 g Saturated Fat; 0.6 g Trans Fat; 1.5 g Polyunsaturated Fat; 6.8 g Monounsaturated Fat;) 68 mg Cholesterol; 507 mg Sodium; 48 g Total Carbohydrate; 3.2 g Dietary Fiber; 1.5 g Total Sugars; 27 g Protein; 0 g Added Sugars; 67.1 mg Calcium; 5.7 mg Iron; 568 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 10.4 mg NE Niacin; 0.6 mg Vitamin B6; 2.1 mcg Vitamin B12; 282 mg Phosphorus; 5.9 mg Zinc; 27.6 mcg Selenium; 70.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- Bell Peppers: Named after the ‘bell’ shape they resemble, you may also see these called sweet peppers. They come in a variety of colors and lend a mild flavor and crisp texture to dishes.
- Fresh Ginger: An aromatic root with a zesty, sweet flavor. Fresh ginger is sold in knobs, a brownish root. It’s commonly used in Asian and Indian cuisines like soups, tea, stir fry and baked goods. It brings a warm spice to both sweet and savory dishes.
- Cooked Rice: In this instance, use rice that’s been prepared in advance, or buy pre-cooked rice at the store. A great time saver!
- Soy Sauce: A salty, umami-packed condiment made from fermented soy beans, perfect for marinades, sauces, and stir fry. It’s been used in Asian cuisines for centuries!
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Do I need butter or oil to cook ground beef?
You may use butter or oil, if you prefer, but it isn’t necessary. This recipe uses a nonstick skillet and any fat rendered from cooking helps prevent ground beef from sticking to the pan.
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Can I use steak in place of ground beef?
Yes! Flank or sirloin steak are great options for fried rice. Just thinly slice before cooking.
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Can I use other vegetables for bell peppers and pea pods?
You sure can! Broccoli, carrots, zucchini or even frozen stir fry veggies work great. Just adjust the cook time accordingly.
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How do I avoid soggy fried rice?
There are many tips to cook perfect fried rice. Preheat your skillet, use a heavy bottomed pan and don’t overcrowd the pan (cook in batches if needed). Also, starting with leftover, cold rice helps the rice get crispy.
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