Kittencal's Ground Beef Fried Rice

"A long time family favorite! --- you can substitute the broccoli florets for one 6-ounce package frozen pea pods if desired --- make certain the the cooked ground beef is very well browned and well drained, also make certain to use only *cold* cooked rice, cooking time does not include cooking the rice --- you will love this! :)"
 
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Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a wok or a large skillet brown the ground beef with garlic and ginger over medium heat (about 10 minutes) breaking up into small pieces; drain the fat, then transfer to a bowl.
  • Heat 2 tablespoons oil in the same skillet over medium-high eat until hot.
  • Add in bell pepper and pea pods; cook for 3 minutes or until bell pepper is crisp-tender, stirring occasionally.
  • Stir in the cold cooked rice, soy sauce and sesame oil.
  • Return the cooked ground beef back to the skillet; toss to combine and heat though, then stir in the chopped green onions.
  • Season with salt and pepper and more soy sauce if desired.

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Reviews

  1. Bobbin
    So easy and delicious. I like that it is all in one pot, too.
     
  2. partysweets
    I read that some others had found this to be bland so I upped the ginger, garlic, soy sauce, and sesame oil, and added an onion and some celery and still found it bland. So I added 1/3 Cup hoisin sauce and it was awesome. I will be making this again and again.
     
  3. malijo789
    Wow! I ate so much of this that I got a stomach ache. My husband also got seconds. It was very quick and easy to make. My deviations: I didn't have ginger, broccoli or green onions, so I used turmeric, frozen peas and white onions. I also had an open jar of expensive, organic tomato sauce in the fridge that I didn't want to have to throw out, so I cooked the ground beef in it. I did not drain the fat off the beef. Next time I will try it with hoisin sauce, if I can find some that is gluten free.
     
  4. Leslulu
    Great week-night dinner. Fast, easy and delicious. My DS and DH couldn't eat this fast enough! I used 1/2 ground beef and 1/2 ground pork. I also used fresh brocolli because I had it on hand. I made a large quantity of white rice, scooped out 3 cups, put it on a plate and placed in refridgerator. It didn't take long for the rice to get cold because I spread it out on the plate. The only thing I changed while preparing this was I omitted the green onions, my DS isn't fond of them. Thanks for sharing this; a keeper in my house.
     
  5. glowarr
    Your ingredient list does not include pea pods but they are in the instructions.. How many pea pods?
     
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Tweaks

  1. DIANE N.
    Very good basic recipe. My “tweaks” are that I used 3/4 c. brown basmati 1/4 c. wild rice blend that I cooked and cooled on a sheet pan earlier in the day. For the sauce I combined low sodium soy, shaoxing cooking wine, 2 T. light brown sugar, heaping T. garlic ginger paste, heaping tsp. Gochugaru Korean chili flakes, sesame oil and a couple of T. Water. The veg I used what I had frozen broccoli florets, peas, julianned carrot, sugar snap peas and cherry tomatoes. Garnished with scallions an flat leaf parsley. If
     
  2. Pink Kitchenaid Lov
    This is a keeper! We actually had it two days in a row because the husband liked it so much. i used snow peas instead of red bell pepper. i also broke two of the rules and used olive oil and hot cooked rice. It turned out wonderfully. Thanks for the great recipe, Kittencal!
     

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