|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 161g||58%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
As with all fried rice recipes, beef fried rice is a dish of leftovers. Don't let your food go to waste, feed your family and/or friends with this delicious beef fried rice recipe. Not only is it delicious, but it's easy and quick to make.
- 8 ounces flank steak, cut into thin strips
- 1 1/2 teaspoon dark soy sauce
- 1 1/2 teaspoon light soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon Asian sesame oil
- Pinch of white pepper
- 3/4 tsp. cornstarch
- 1 large egg
- 1/4 teaspoon. salt
- 3 tablespoon peanut or vegetable oil, for stir-frying
- 1 teaspoon minced garlic
- 1/2 onion, chopped
- 4 cups cold leftover cooked rice
- 1/2 cup frozen peas, thawed (or fresh peas)
- 1/4 cup shredded carrot
- 1 1/2 to 2 green onions (scallion, spring onion), finely chopped
Add the marinade ingredients to the beef, stirring to combine. Let stand while preparing other ingredients (at least 10 minutes).
Lightly beat the eggs with the salt.
Heat 1 tablespoon oil in a preheated wok on high heat. When the oil is hot, add the minced garlic. Stir-fry for a few seconds until aromatic, then add the onion. Stir-fry for 1 to 2 minutes, until it starts to brown and soften. Add the beef and let brown briefly, then stir-fry until it changes color.
Heat 2 tablespoons oil in the wok. Reduce the heat to medium. Add the rice, stirring and turning it over with a spatula to heat through and break up any clumps.
Add the peas and shredded carrot, stirring to combine.
Make a room in one corner of the wok and pour in the beaten egg. Scramble the egg and then combine with the fried rice. Stir in the chopped green onion. Do a taste test and add a bit more salt and/or pepper if desired. Serve hot.