Easy Beef Fried Rice (牛肉炒饭)
This easy beef fried rice uses a bold seasoning of chili and cumin. It requires very little prep and only takes 10 minutes to cook. A one-pan dish that’s satisfying enough to serve as a main for dinner, or packed into your lunch box for meal-prep, or served as a fancy side for your Chinese dinner party. {Gluten-Free adaptable}
To make the dish gluten-free, use tamari or coconut aminos to replace soy sauce.
Servings: 4 servings
Ingredients
- 2 1/2 tablespoons peanut oil (or vegetable oil)
- 1/2 lb (225 g) ground beef
- 3 eggs , beaten with a pinch of salt
- 1/4 teaspoon salt (or to taste)
- 1 teaspoon cumin powder
- 1/2 teaspoon chili flakes
- 2 tablespoons soy sauce , separated
- 4 green onions , chopped
- 4 cups cooked jasmine rice (or other medium grain rice) , chilled
- 1 cup frozen veggies (carrot, corn, and/or peas)
- 1 green , diced (or red bell pepper) (I used a mix of both)
Instructions
- Heat 1/2 tablespoon of oil in a large nonstick (or carbon steel pan) over medium-high heat until hot. Add the beaten eggs. Let cook until the bottom is set, then gently scramble until just cooked. Transfer to a plate.
- Add 1/2 tablespoon of oil and the ground beef. Spread the beef across the pan with your spatula to form a thin layer. Let the bottom cook until browned, 2 to 3 minutes. Sprinkle with a pinch of salt, plus half of the cumin powder and chili flakes. Drizzle with 1 tablespoon of soy sauce. Flip the beef and chop it into smaller pieces with your spatula. Cook until the beef is browned.
- Add the green onion. Stir a few times to release the fragrance.
- Add the rice and pour 1 tablespoon of oil over the rice. Toss a few times to coat with the oil. Pour the remaining 1 tablespoon of soy sauce over the rice. Sprinkle the rest of the cumin powder and chili flakes. Stir and cook until evenly mixed, 2 to 3 minutes.
- Move the rice to one side of the pan. Add the remaining 1/2 tablespoon of the oil to the other side, along with the frozen veggies and bell pepper. Stir and cook for a minute to quickly saute the vegetables. Then mix everything together.
- Add back the cooked eggs. Stir everything together while cutting the eggs into smaller pieces. Transfer everything to a plate and serve hot as a main or side dish.
Nutrition
Serving: 1serving, Calories: 426kcal, Carbohydrates: 61.7g, Protein: 13.6g, Fat: 13.4g, Saturated Fat: 2.9g, Cholesterol: 147mg, Sodium: 664mg, Potassium: 331mg, Fiber: 2.7g, Sugar: 2.9g, Calcium: 65mg, Iron: 6mg