Best 2 Beef And Vegetable Fried Rice Recipes

Indulge in the delectable flavors of Beef and Vegetable Fried Rice, a classic dish that tantalizes taste buds with its savory blend of tender beef, crisp vegetables, and fluffy rice. This versatile dish is a symphony of textures and flavors, making it a popular choice for both casual meals and special occasions. Our collection of recipes offers a diverse range of options to suit every palate, from classic Cantonese-style fried rice to innovative fusion variations. Embark on a culinary journey as we explore the art of creating this iconic dish, guaranteed to leave you satisfied and craving for more.

Here are our top 2 tried and tested recipes!

BEEF AND VEGETABLE FRIED RICE

Beef and Vegetable Fried Rice image

The versatility of Ground Beef has made it one of America's all-time favorite go-to cuts. From burgers to lasagna, tacos to meatloaf, pasta sauce to wraps, Ground Beef offers quick, easy and delicious options for any meal and any occasion.

Provided by Meal Prep on Fleek

Categories dinner Lunch Main Course Main Dish

Time 25m

Number Of Ingredients 9

Ingredients

1 pound Ground Beef (93% lean or leaner)
2 teaspoons minced garlic
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1 medium red bell pepper (cut into 1/2-inch pieces)
6 ounces frozen pea pods
3 cups cold cooked rice
3 tablespoons Tamari sauce
2 teaspoons sesame oil
1/4 cup thinly sliced green onions

Steps:

Heat a 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, if needed.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°Color is not a reliable indicator of ground beef doneness. Heat 2 tablespoons water in the 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 (or Tamarand sesame oil.
Return beef to skillet; heat through. Stir in green onions.
Divide into meal prep containers.

Nutrition Facts : Calories 415 kcal, Carbohydrate 46 g, Protein 31.6 g, Fat 10.8 g, Fiber 2.7 g, ServingSize 1 serving

VEGGIE-PACKED CHICKEN FRIED RICE

Veggie-Packed Chicken Fried Rice image

This better-than-takeout main dish cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include.

Provided by ChefBillT

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

9 teaspoons vegetable oil, divided
1 red bell pepper, cut into strips
½ medium onion, sliced
1 (6 ounce) skinless, boneless chicken breast half, cut into cubes
2 cups chopped zucchini
2 cups chopped carrots
1 cup chopped cabbage
1 cup chopped sugar snap peas
⅓ cup low-sodium chicken or vegetable broth
1 ½ tablespoons minced garlic
1 tablespoon minced fresh ginger
2 cups cooked short-grain brown rice
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
¼ cup sliced green onions
½ teaspoon salt

Steps:

Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 41.8 g, Cholesterol 25 mg, Fat 14.4 g, Fiber 7 g, Protein 16.3 g, SaturatedFat 2.4 g, Sodium 652.2 mg, Sugar 7.4 g

Tips:

Use day-old rice: This will help prevent the rice from becoming mushy. If you don't have day-old rice, you can spread freshly cooked rice in a thin layer on a baking sheet and let it cool completely.
Cut the vegetables into small, uniform pieces: This will help them cook evenly. Vegetables like carrots and celery can be julienned for a nice presentation.
Use a well-seasoned wok or large skillet: This will help prevent the food from sticking. If you don't have a wok, you can use a large nonstick skillet.
Cook the vegetables over high heat: This will help them retain their color and texture. Stir-fry the vegetables in batches if necessary, to avoid overcrowding the pan.
Add the beef and cook until browned: Be sure to separate the beef into small pieces before cooking. You can also use ground beef or leftover steak, if you prefer.
Add the rice and soy sauce: Stir to combine. You can also add other seasonings, such as oyster sauce, fish sauce, or black pepper, to taste.
Garnish with green onions and sesame seeds: This will add a pop of color and flavor.

Conclusion:

Beef and vegetable fried rice is a quick and easy weeknight meal that is packed with flavor. It is a great way to use up leftover rice and vegetables, and it can be easily customized to your liking. With a little practice, you can make beef and vegetable fried rice that is just as good as your favorite takeout dish.