Prep 20 mins
Cook 20 mins
This is so much more than the fried rice you get from a take out joint. I took my mom’s worn-out and yellowed Fried Rice recipe and updated it. You’re going to love this one dish meal, and as kids, we cleaned our plates! When I know I’m making Fried Rice for dinner, I cook a couple of extra eggs and a few strips of extra bacon in the morning and chop them up and save them for the recipe for later in the day.
- 1 lb ground beef
- 2 cups cooked long-grain rice
- 1 (12 ounce) can beef broth
- 6 slices bacon, cooked
- 2 eggs, fried hard and chopped
- 2 carrots, cut into very small dice
- 1 (4 1/2 ounce) can water chestnuts, sliced thin
- 1 (4 1/2 ounce) can bamboo shoots
- 1 cup bean sprouts, washed and drained
- 1⁄2 cup snow peas, frozen
- 1⁄2 cup purple cabbage, chopped finely
- 4 tablespoons green onions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon red pepper flakes
- 1⁄2 teaspoon grated fresh gingerroot
- Cook rice according to package directions. Meanwhile if using uncooked bacon, fry and drain, chop up or use pre-cooked bacon, chop up. Fry 2 eggs over hard. Drain and chop up. Cook ground beef; drain.
- Place all ingredients in electric skillet or large cast iron pan. Cook over medium low heat about 20 minutes until carrots are crisp tender and snow peas are cooked through.
- Garnish with chopped green onions.
This was tasty but did not have the crisp veggies which we enjoy. The carrots and pea pods should be julienned for even cook time. My bamboo shouts were stripped, had to up the soy sauce to 2 tablespoons. And used 1 teaspoon pepper flakes one tablespoon would have been way to much. Made for RSC #18. Thanks for the good eats.
Made for the RSC Potion #18 contest. Like gemini08 I loved the flavor of the dish but I like the vegetables to have a bite to them and cooking them together that long over cooked them. If I make this again I will treat it more like a stir-fry fried rice and cook the meat, stir-fry the vegies to our liking and add the rice to warm it up.
While the flavor was good, I am afraid this was not my favorite fried rice recipe. I like my veggies crispy and the rice al dente; by cooking all the ingredients at the same time in a broth for 20 minutes, the fresh veggies and the previously cooked rice where too mushy for my taste.