Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a wok or a large skillet brown the ground beef with garlic and ginger over medium heat (about 10 minutes) breaking up into small pieces; drain the fat, then transfer to a bowl. Heat 2 tablespoons oil in the same skillet over medium-high eat until hot. Add in bell pepper and pea pods; cook for 3 minutes or until bell pepper is crisp-tender, stirring occasionally. Stir in the cold cooked rice, soy sauce and sesame oil. Return the cooked ground beef back to the skillet; toss to combine and heat though, then stir in the chopped green onions. Season with salt and pepper and more soy sauce if desired.
Time 20m Yield 6 servings. Number Of Ingredients 8 Steps:
In a large bowl, beat eggs and pepper until blended. In a large skillet, heat 1 tablespoon oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are completely cooked, remove from the skillet; cut into strips; return to pan. Stir in the remaining ingredients. Cook and stir over medium-low heat in remaining oil for 5 minutes or until heated through.,
Time 20m Yield 4 servings Number Of Ingredients 11 Steps:
Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that is only half set, about 10 seconds; scoop onto a plate. Add the beef to the skillet, season with 1/4 teaspoon salt and stir-fry, breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the broccoli, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until the broccoli is crisp-tender, 2 to 3 minutes. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg and the beef and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Sprinkle with the scallions and peanuts and serve.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Brown ground beef in large skillet. Drain. Stir in onions, celery, bean sprouts, mushrooms, red bell pepper and gingerroot. Cook over medium-high heat 5 minutes or until vegetables are crisp-tender, stirring frequently. Stir in rice and soy sauce. Season with salt and black pepper to taste. Heat thoroughly, stirring occasionally.
Time 40m Yield 4 Number Of Ingredients 12 Steps:
Combine ground beef, soy sauce, garlic, black pepper, and salt in a large skillet over medium-high heat. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove beef to a plate. Drain and discard grease from the skillet. Heat vegetable oil in the same skillet over medium heat. Add carrots, bell pepper, and onion; cook until tender, 15 to 20 minutes. Add cooked rice and beef to the skillet, toss to combine, and heat until warmed through. Meanwhile, melt butter in a small nonstick skillet over medium heat. Crack egg into pan. Cover with a tight fitting lid and cook 3 minutes, or until white is set. Place egg on top of beef fried rice.
Time 30m Yield 8-10 servings. Number Of Ingredients 14 Steps:
In a large skillet, brown beef. Drain all but 2-3 tablespoons fat. Stir-fry garlic, carrots, celery and onion. Add mushrooms and peas; cook until all vegetables are tender. Add parsley, basil, ginger, salt, pepper, rice and eggs; stir until well mixed. Add soy sauce and heat through.
Time 1h53m Yield 12 Number Of Ingredients 23 Steps:
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.
Time 30m Yield 6 Number Of Ingredients 11 Steps:
Cook rice in water as directed on package. Meanwhile, spray 12-inch nonstick skillet with cooking spray. Heat over medium heat. Add beaten egg to skillet; cook 1 minute or until firm but still moist. Remove from skillet; cut into thin strips. Cover to keep warm. In same skillet, cook ground beef, mushrooms and celery over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. In small bowl, mix soy sauce, sesame oil and hot pepper sauce; stir into beef mixture. Add pea pods, onions, cooked egg and cooked rice; cook 2 to 3 minutes longer or until thoroughly heated, stirring constantly.
