Recipe details

Beef & Vegetable Fried Rice

Recipe description:

Give leftover rice new life with seasoned Ground Beef and sautéed peas and peppers. Who needs delivery?


• 1 pound (454 g.) Ground Beef (93% lean or leaner)

• 2 teaspoons minced garlic

• 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

• 1 red bell pepper, cut into 1/2-inch (1.27 cm) pieces

• 1 package 6 ounces (170 g.) frozen pea pods

• 3 cups cold cooked rice

• 3 tablespoons reduced-sodium soy sauce

• 2 teaspoons sesame oil

• 1/4 cup thinly sliced green onions


1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, garlic and ginger; cook 8 to 10 minutes, breaking into 3/4-inch (1.9 cm) crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings, if needed.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (71.11°C). Color is not a reliable indicator of ground beef doneness.

2. Heat 2 tablespoons water in same skillet over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally. Stir in rice, soy sauce and sesame oil.

3. Return beef to skillet; heat through. Stir in green onions.

“Courtesy of”