BEEF STIR FRY WITH RICE
This Asian-inspired Beef Stir Fry with Rice has rice, beef, vegetables and a homemade stir fry sauce that combine to form a comforting dinner filled with flavor.
Provided by Deborah Harroun
Categories Main Dish
Time 40m
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, combine the 1/2 cup water, ketchup, soy sauce, cornstarch, honey and red pepper. Cook until a thick sauce is formed, stirring very frequently. (This should happen pretty quickly.)
- In another saucepan, bring the 2 cups of water to a boil. Add the rice, reduce the heat to a simmer and cover the pan. Cook until the rice is tender and the water has been absorbed, 16-18 minutes. Let it sit for a few minutes, then fluff with a fork.
- Heat the oil in a large skillet over high heat. Add the steak in batches, being careful not to overcrowd the pan. Cook until the steak is browned. Remove the meat to a plate or bowl.
- Add the carrots to the pan and cook until tender, 4-5 minutes. (You may need to add another touch of oil.) Return the meat to the skillet along with the peas and green onions and cook just until heated through. Stir in the cooked rice and the stir fry sauce and stir to combine.
- Serve topped with the chopped peanuts.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 618 calories, Sugar 16 g, Sodium 1238 mg, Fat 23 g, SaturatedFat 5 g, UnsaturatedFat 18 g, TransFat 0 g, Carbohydrate 76 g, Fiber 10 g, Protein 32 g, Cholesterol 36 mg
CLASSIC BEEF FRIED RICE
Beef fried rice is definitely one of our favorite items on your average Chinese takeout menu. Find out how to make an easy & better beef fried rice at home!
Provided by Bill
Categories Beef
Time 35m
Number Of Ingredients 21
Steps:
- First, combine the beef, salt, water, baking soda, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside. (We added a bit of water to marinate the beef, which generally is a no-no for beef...but for this fried rice dish, it keeps the small morsels of beef juicy and tender!)
- Next, combine the hot water, sugar, sesame oil, soy sauces, MSG (if using), and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
- Heat your wok over medium high heat, add 1 tablespoon of oil and the eggs, and scramble them until just cooked. You can start scooping them up when they look like they are almost done. Transfer them back into the same bowl you mixed them in and set aside. They will continue to cook in the bowl and you will cook them again in the rice.
- Heat the wok until just smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in one layer, and let sear for 20 seconds. Next, stir fry the beef until about 70% done. Transfer the beef back to the marinade bowl, and set aside.
- With the wok over medium high heat, add the last tablespoon of oil, and sauté the onions until translucent, about 2 minutes. Add the rice, using a metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, about 5 minutes. Also, sprinkling a little water on large clumps of rice will help break them up more easily.
- Once the rice is warmed through, add the sauce mixture. Stir the rice with a scooping motion until the grains are evenly coated with sauce. The rice should be completely hot by now. Next, add the beef and any juices from the bowl you set aside earlier, and stir fry for another minute.
- Add the eggs, breaking up any large clumps, peas, and the scallions. Continue stir-frying for another 30 seconds. Push the rice into the middle of the wok to let the perimeter of the wok heat up. After about 20 seconds, pour 1 tablespoon of Shaoxing wine around the perimeter of the wok. Stir-fry for another 20 seconds. Adding the wine using this method gives the dish a little extra wok hei! At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly.
- Serve immediately, and, if you're like us, don't forget some homemade chili oil!
Nutrition Facts : Calories 360 kcal, Carbohydrate 43 g, Protein 18 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 588 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SMOKY FRIED RICE
Make and share this Smoky Fried Rice recipe from Food.com.
Provided by The Spice Guru
Categories Chinese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- THAW frozen peas and carrots and drain; CHOP 1/2 cup white onions; SLICE 4 green onions thinly (if optional GROUP FOUR meat if used in recipe, TOSS meat in 1 teaspoon soy sauce with 1 pinch white pepper and 1 dash sesame oil (NOTE: If cooked diced ham is used in dish, no additional ingredients need to be added); SET aside.
- BEAT 2 eggs from GROUP TWO ingredients with 1 dash sesame oil, 1 dash soy sauce and 1 dash white pepper: SET aside.
- HEAT 1 tablespoon peanut oil in wok, swirling oil carefully to coat wok surface (oil should be as hot as hot as possible without smoking); ADD 1/2 cup chopped white onions and 4 thinly sliced green onions, sauteeing 1 minute or lomger.
- REMOVE onions with deep-fry strainer; PLACE into medium bowl; SET aside, close to your working station.
- SWIRL 1 tablespoon peanut oil in wok again; ADD beaten eggs; SCRAMBLE eggs lightly and quickly until they begin to puff, until just firm; REMOVE cooked egg and add to same bowl with cooked onions.
- POUR 1 tablespoon bacon drippings to the wok and swirl oil carefully; ADD cooked cold rice; STIR-FRY for 2 minutes.
- ADD 2/3 cup thawed strained peas and carrots (also add cooked meat or shrimp now if using); STIR to combine.
- RETURN cooked onions and egg to wok mixture; QUICKLY add 1 dash soy sauce soy sauce and 1 dash sesame oil, STIR-FRY 1 minute longer.
- SEASON rice to taste; GARNISH with red pepper flakes if desired.
- SERVE and enjoy!
Nutrition Facts : Calories 728.2, Fat 17.9, SaturatedFat 4.3, Cholesterol 115.8, Sodium 428, Carbohydrate 117.1, Fiber 3.4, Sugar 1.6, Protein 21.5
THAI BEEF FRIED RICE
This fried rice is made with ground beef, and is Thai home cooking at its best! Enjoy the delicious flavor that the soy sauce, fish sauce, and fresh tomato bring to this version of fried rice.
Provided by Diana71
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Warm vegetable oil and sesame oil in a wok or large skillet. Add bell pepper, onion, and green onion; cook for 2 minutes. Add ground beef, sprinkle garlic powder over mixture, and cook for 1 minute longer.
- Stir in diced tomato, fish sauce, and soy sauce; saute for 2 minutes. Add rice, mix until combined, and cook until heated through, 7 to 10 minutes. Season with salt and pepper and squeeze lime wedged over top.
- Pour beaten egg into a separate, small pan and let cook for 30 seconds. Lift the edges of the omelet so that any uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, about 4 minutes.
- Divide rice into two portions and serve 1/2 of the omelet over each serving.
Nutrition Facts : Calories 709.1 calories, Carbohydrate 52.5 g, Cholesterol 204.4 mg, Fat 35.5 g, Fiber 2.5 g, Protein 41.9 g, SaturatedFat 11.7 g, Sodium 1593.4 mg, Sugar 4.4 g
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