Beef Fried Rice
I came up with recipe by experimenting—and it's become a family favorite. I often add whatever vegetables and seasonings I have on hand.—Cathy Wadden, Hamilton Ontario
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
pescatarian
- salt and pepper to taste
- 2 garlic cloves minced
- 1/4 teaspoon ground ginger
- 1 teaspoon dried basil
- 1-1/2 pounds ground beef
- 1/2 cup finely chopped onion
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon dried parsley flakes
- 1/2 cup frozen peas thawed
- 1 cup finely chopped celery
- 3/4 cup chopped fresh mushrooms
- 1 cup finely chopped carrots
- 5 cups cooked long grain rice
- 2 large eggs scrambled
- Carbohydrate 42.6126029176579 g
- Cholesterol 105.75 mg
- Fat 2.95858826155153 g
- Fiber 1.40892516583433 g
- Protein 7.98628921151481 g
- Saturated Fat 0.898493016113996 g
- Serving Size 1 1 -10 servings. (198g)
- Sodium 250.948808162491 mg
- Sugar 41.2036777518235 g
- Trans Fat 0.491146525397381 g
- Calories 234 calories
In a large skillet, brown beef. Drain all but 2-3 tablespoons fat. Stir-fry garlic, carrots, celery and onion. Add mushrooms and peas; cook until all vegetables are tender. Add parsley, basil, ginger, salt, pepper, rice and eggs; stir until well mixed. Add soy sauce and heat through.
