Sponsored by Bird's Eye Foods
Here's a super quick and easy meal-in-one
main dish that can be stirred-up in a snap!
Beef &
Vegetable Fried Rice
- 1 pound ground beef
2 cloves garlic, minced
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1 red bell pepper, cut into 1/2-inch pieces
1 (8-ounce) package frozen sugar snap peas (we recommend Bird's
Eye Foods Sugar Snap Peas)
3 cups cold cooked rice
3 tablespoons soy sauce
2 teaspoons dark sesame oil
1/4 cup thinly sliced green onions
- Brown ground beef with
garlic and ginger in large nonstick skillet over medium heat
8 to 10 minutes or until beef is not pink, breaking beef up into
3/4-inch crumbles. Remove beef with slotted spoon. Pour off drippings.
- Heat 2 tablespoons water
in same skillet over medium-high heat until hot. Add bell pepper
and sugar snap peas; cook 3 minutes or until pepper is crisp-tender,
stirring occasionally. Stir in rice, soy sauce and sesame oil.
- Return beef to skillet;
heat through. Stir in green onions.
Makes 4 servings.
Cook's Tip: Keep in mind
that this dish is a great way to use leftover rice!
Recipe and photograph provided
courtesy of the Beef Industry Council.
