BEEF AND VEGETABLE FRIED RICE

Beef and Vegetable Fried Rice image

A simple and easy recipe to feed a hungry family. I took different variations of fried rice recipes I found and used ingredients and techniques I liked and that were easy.

Provided by Kris

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 1h53m

Yield 12

Number Of Ingredients 23

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Ingredients

2 scallions, thinly sliced
2 cloves garlic, minced
1 (1/2 inch) piece ginger root, minced
1 cup water
6 tablespoons soy sauce
6 tablespoons white sugar
1 tablespoon cornstarch
1 ½ pounds beef stew meat, quartered
1 ⅓ cups water
½ cup white sugar
½ cup soy sauce
2 tablespoons soy sauce
cooking spray
4 eggs
2 tablespoons sesame oil
2 cloves garlic, diced, or more to taste
1 (1/2 inch) piece ginger root, diced
4 carrots, cut into bite-sized pieces
1 onion, chopped
1 cup bean sprouts, or to taste
1 (15.25 ounce) can whole kernel corn, drained
1 (10 ounce) package frozen peas
6 cups cooked and refrigerated white rice

Steps:

Whisk scallions, minced garlic, minced ginger, 1 cup water, 6 tablespoons soy sauce, 6 tablespoons sugar, and cornstarch together in a large bowl. Add beef; mix gently to coat. Cover with plastic wrap and refrigerate for 1 hour.
Whisk 1 1/3 cups water, 1/2 cup sugar, and 1/2 cup plus 2 tablespoons soy sauce in a bowl to make the sauce.
Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Transfer scrambled eggs to a bowl.
Heat sesame oil in the same skillet over medium-high heat. Add diced garlic and diced ginger. Saute until golden brown and fragrant, about 2 minutes. Add carrots and onion; saute until carrots are tender and onions are translucent, about 5 minutes.
Strain beef from marinade and add to skillet. Cook and stir until beef can be easily pulled apart with a fork, 5 to 7 minutes.
Stir in bean sprouts; cook until translucent, about 1 minute. Add corn and peas; cook and stir until heated through, about 2 minutes. Create a pocket in the center of the skillet and slowly add rice, stirring to incorporate, about 1 minute. Add sauce and stir until rice is evenly coated, about 1 minute. Add scrambled eggs, stir and let heat through, about 1 minute.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 52.7 g, Cholesterol 93.3 mg, Fat 12.3 g, Fiber 2.9 g, Protein 17.6 g, SaturatedFat 4 g, Sodium 1391 mg, Sugar 19 g