Ground beef fried rice 😛

Ingredients

• 4 cups White Rice (day‑old, refrigerated)
• 1 pound Ground Beef (85% lean, day‑old, refrigerated)
• 2 tablespoons Vegetable Oil (for stir‑frying)
• 3 tablespoons Soy Sauce (regular or low‑sodium)
• 2 cloves Garlic (minced)
• 1 medium Onion (diced)
• 0.5 cup Carrot (diced small)
• 0.5 cup Frozen Peas (thawed)
• 2 large Eggs (beaten)
• 2 stalks Green Onions (sliced for garnish)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 pinch Salt (optional, adjust to taste)

Instructions

1. Prep All Ingredients

   Dice the onion and carrot, mince the garlic, slice the green onions, and beat the eggs in a small bowl. If the rice is clumped, break it apart with your hands.

   Time: PT5M

2. Brown the Ground Beef

   Heat 1 tablespoon of oil in the wok over high heat. Add the ground beef, breaking it up with the spatula, and cook until fully browned and no pink remains.

   Time: PT5M

   Temperature: high heat

3. Stir‑Fry Aromatics and Veggies

   Add the remaining 1 tablespoon oil, then stir‑fry the garlic for 30 seconds, followed by the onion, carrot, and peas. Cook until the vegetables are just tender.

   Time: PT4M

   Temperature: high heat

4. Scramble the Eggs

   Push the beef‑veggie mixture to one side of the wok, pour the beaten eggs into the empty space, and scramble quickly until set. Then mix everything together.

   Time: PT2M

   Temperature: high heat

5. Add Rice and Season

   Add the day‑old rice, breaking up any remaining clumps. Drizzle the soy sauce over the rice and stir‑fry, tossing constantly, until the rice is heated through and lightly crispy.

   Time: PT5M

   Temperature: high heat

6. Finish and Serve

   Season with black pepper and a pinch of salt if desired. Garnish with sliced green onions and serve hot.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

20g

Carbohydrates

55g

Fat

12g

Fiber

3g