Beef and Vegetable Fried Rice recipe
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Ingredients
- 2 scallions, thinly sliced 2 cloves garlic, minced 1 (1/2 inch) piece ginger root, minced 1 cup water 6 tablespoons soy sauce 6 tablespoons white sugar 1 tablespoon cornstarch 1 ½ pounds beef stew meat, quartered 1 ⅓ cups water ½ cup white sugar ½ cup soy sauce 2 tablespoons soy sauce cooking spray 4 eggs 2 tablespoons sesame oil 2 cloves garlic, diced, or more to taste 1 (1/2 inch) piece ginger root, diced 4 carrots, cut into bite-sized pieces 1 onion, chopped 1 cup bean sprouts, or to taste 1 (15.25 ounce) can whole kernel corn, drained 1 (10 ounce) package frozen peas 6 cups cooked and refrigerated white rice
Nutrition Info
- 388.4 caloriescarbohydrate: 52.7 gcholesterol: 93.3 mgfat: 12.3 gfiber: 2.9 gprotein: 17.6 gsaturatedFat: 4 gservingSize: -sodium: 1391 mgsugar: 19 gtransFat: : -unsaturatedFat: : -
Directions Beef and Vegetable Fried Rice
Directions
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Whisk scallions, minced garlic, minced ginger, 1 cup water, 6 tablespoons soy sauce, 6 tablespoons sugar, and cornstarch together in a large bowl. Add beef, mix gently to coat. Cover with plastic wrap and refrigerate for 1 hour.
Whisk 1 1/3 cups water, 1/2 cup sugar, and 1/2 cup plus 2 tablespoons soy sauce in a bowl to make the sauce.
Spray a large skillet with cooking spray, warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet, cook and stir until eggs are set, about 5 minutes. Transfer scrambled eggs to a bowl.
Heat sesame oil in the same skillet over medium-high heat. Add diced garlic and diced ginger. Saute until golden brown and fragrant, about 2 minutes. Add carrots and onion, saute until carrots are tender and onions are translucent, about 5 minutes.
Strain beef from marinade and add to skillet. Cook and stir until beef can be easily pulled apart with a fork, 5 to 7 minutes.
Stir in bean sprouts, cook until translucent, about 1 minute. Add corn and peas, cook and stir until heated through, about 2 minutes. Create a pocket in the center of the skillet and slowly add rice, stirring to incorporate, about 1 minute. Add sauce and stir until rice is evenly coated, about 1 minute. Add scrambled eggs, stir and let heat through, about 1 minute.