“Scientists have proven beyond a shadow of a doubt that there is life after death — though they say it’s virtually impossible to get decent Chinese food.” -David Letterman
…especially if you’re in Michigan! Seriously. I cannot find decent Chinese food in our new hometown. Indian food? Yes. BBQ? Absolutely. Good old American burgers? Of course. Sadly, despite several attempts the Chinese food here just isn’t up to par.
Luckily there is a Barnes & Noble down the street and I was able to find a cookbook to help me get started on my quest to make homemade Chinese food. I wanted to start with a recipe that contained everyday ingredients and this beef fried rice caught my attention. I didn’t need to buy anything out of the ordinary and this recipe is only flavored with ginger, garlic and soy sauce – simple but delicious!
This recipe is easy to make and any mix of vegetables would taste great but I typically use carrots, shiitake mushrooms and a mix of green and red bell peppers. I also like to use jasmine rice because it is a little stickier once its cooked compared to basmati rice. The result is a lightly flavored delicious dinner that I will be making many times in the future! This recipe makes a generous serving for four people or a small side portion for six people. It is without a doubt a recipe to be shared.
- Yield: 4-6 servings
Nutrition facts (per portion)
- Calories: 420
- Carbohydrate Content: 44g
- Cholesterol Content: 75mg
- Fat Content: 11g
- Fiber Content: 2g
- Protein Content: 29g
- Saturated Fat Content: 5g
- Sodium Content: 746mg
- Sugar Content: 3g
- Trans Fat Content: 0g
Beef Fried Rice
Ingredients
- 90% Lean Ground Beef - 1 lb
- Green Onions - 1/2 cup, chopped
- Fresh garlic cloves - 3, minced
- Fresh ginger - 1 teaspoon, grated
- Carrots - 1/2 cup, thinly sliced
- Bean Sprouts - 1 - 15 oz can
- Sliced fresh mushrooms - 1/2 cup, chopped
- Green or red bell pepper - 1 cup, finely chopped
- Cooked jasmine rice - 3 cups
- Low-sodium Soy Sauce - 1/4 cup
- Salt & Pepper - to taste
Instructions
- Brown the beef in a large wok over medium-high heat for 8-10 minutes, stirring to separate the meet for even browning. Drain the fat.
- Stir in the remaining ingredients through bell peppers and stir-fry until vegetables are crisp-tender (approximately 6-8 minutes).
- Stir in the cooked white rice and soy sauce; cook until heated through, stirring occasionally. Season with salt and pepper to taste.
