This ground beef fried rice is great with red wine, candlelight, and jazz music, or so says my father's second wife who apparently "captured" my father with this recipe. Who knows? But it is very delicious! You can add mushrooms or use different veggies, but start here first.
Ingredients
- ground beef: 1 pound
- soy sauce: 1 Tbsp
- clove garlic: 0.5 piece (chopped)
- ground black pepper: 1 tsp
- salt: 0.5 tsp
- vegetable oil: 1 Tbsp
- medium carrots: 2 piece (chopped)
- medium green bell pepper: 0.5 piece (chopped)
- sweet onion (such as Vidalia®): 0.5 piece (chopped)
- rice: 1 cup (to taste, cooked)
- butter: 1 Tbsp
- egg: 1 piece (beaten)
Metric Conversion
Stages of cooking
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Cook ground beef, soy sauce, garlic, pepper, and salt in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer to a plate; drain grease from the skillet.
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Heat vegetable oil in the same skillet over medium heat. Add carrots, bell pepper, and onion; cook until tender, 15 to 20 minutes. Add beef back to the skillet with cooked rice; stir to combine, and heat until warmed through, 2 to 3 minutes.
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Push beef and vegetable mixture to the sides of the pan; melt butter in the center. Cook and stir egg in melted butter until set, 3 to 4 minutes. Mix egg into beef and vegetable mixture until combined.
