Description
A vibrant and flavorful beef and vegetable fried rice dish that is quick to prepare and delicious.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb beef, thinly sliced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 3 tablespoons soy sauce
- 2 tablespoons chili sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large pan over medium-high heat until it shimmers across the surface.
- Add the minced garlic and ginger, and sauté for about 30 seconds — the aroma should be warm and nutty when it’s ready.
- Add the sliced beef and cook until browned, about 3-5 minutes, ensuring it doesn’t steam but sears instead.
- Stir in the mixed vegetables and cook until tender; they should appear bright and vibrant.
- Add the cooked rice, soy sauce, and chili sauce, mixing well to combine until all ingredients are heated through.
- Season with salt and pepper to taste, ensuring a balanced flavor without overpowering the other ingredients.
- Cook for another 2-3 minutes until heated through; the dish should be piping hot and fragrant.
- Garnish with chopped green onions before serving to add a fresh crunch.
Notes
Ensure the oil is hot before adding the garlic and ginger to prevent bitterness. When browning the beef, avoid rushing the process to maintain a nice texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg