By Sernina Scoggins
Cut the beef into thin strips, set aside.
Beat the eggs in a small bowl, season with a pinch of salt, and set aside.
Dice the carrot into small cubes and finely chop the green onions and garlic.
Heat 1 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add the beef strips and stir-fry until browned and cooked through, about 4-5 minutes. Remove from pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Scramble the eggs until just set. Remove and set aside with the beef.
Add the sesame oil to the pan and sauté the garlic until fragrant, about 30 seconds.
Add the diced carrot and frozen peas to the pan. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Add the cooked rice, soy sauce, salt, and black pepper to the pan. Stir well to combine all ingredients.
Return the beef and scrambled eggs to the pan. Toss everything together, ensuring the beef, eggs, and vegetables are evenly distributed with the rice.
Sprinkle the chopped green onions on top and give the mixture one last toss in the pan.
Taste and adjust seasoning if necessary. Serve hot.
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This Main Course Asian Fried Rice recipe is ready in 30 minutes and features beef, egg, cooked white rice and other delicious ingredients. Contains 450 calories total.
Cut the beef into thin strips, set aside.
Beat the eggs in a small bowl, season with a pinch of salt, and set aside.
Dice the carrot into small cubes and finely chop the green onions and garlic.
Heat 1 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add the beef strips and stir-fry until browned and cooked through, about 4-5 minutes. Remove from pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Scramble the eggs until just set. Remove and set aside with the beef.
Add the sesame oil to the pan and sauté the garlic until fragrant, about 30 seconds.
Add the diced carrot and frozen peas to the pan. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Add the cooked rice, soy sauce, salt, and black pepper to the pan. Stir well to combine all ingredients.
Return the beef and scrambled eggs to the pan. Toss everything together, ensuring the beef, eggs, and vegetables are evenly distributed with the rice.
Sprinkle the chopped green onions on top and give the mixture one last toss in the pan.
Taste and adjust seasoning if necessary. Serve hot.
Calories per Serving: 450
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