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Beef and Vegetable Fried Rice
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Recipe Information
Marilee Johnson, Illinois Beef Council via Internet site


  • 1 pound lean ground beef
  • 2 cloves garlic, crushed
  • 1 tsp (5 ml). fresh ginger, grated OR 1/4 tsp (1 ml). ground ginger
  • 2 tbsp (30 ml). water
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 6 oz (168 grm). package frozen pea pods
  • 3 cups (700 ml) cooked rice, cold
  • 3 tbsp (45 ml). soy sauce
  • 1/4 cup (60 ml) green onion, thinly sliced
  • 2 tsp (10 ml). sesame oil
  • Use large, nonstick pan.
  • Add beef, garlic and ginger and cook over medium heat until beef is no longer pink (breaking meat into 3/4-inch crumbles), about 8 to 10 minutes.
  • Remove with slotted spoon; pour off any dripping.
  • In same skillet, heat water over medium-high heat until hot.
  • Add bell pepper and pea pods.
  • Cook 3 minutes, or until bell pepper is crisp-tender, stirring occasionally.
  • Add rice, soy sauce and sesame oil; mix well.
  • Return beef to skillet and heat through, about 5 minutes.
  • Stir in green onions before serving.

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