Kittencal's Ground Beef Fried Rice
photo by limeandspoontt
- Ready In:
- 1 lb ground beef (or use half ground beef and ground pork)
- 5 -6 large garlic cloves, chopped (not minced the more garlic, the better!)
- 1⁄4 teaspoon ginger powder or 1 teaspoon minced fresh ginger
- 2 tablespoons oil (not olive oil)
- 1 red bell pepper, cut into about 1/2-inch pieces
- 1 1⁄2 cups small broccoli florets
- 3 cups cold cooked white rice
- 3 -4 tablespoons soy sauce
- 2 teaspoons dark sesame oil
- 4 green onions, chopped
- salt and pepper (optional)
- 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.
Questions & Replies
Got a question? Share it with the community!
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.
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.
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