So Much More Than Fried Rice |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is so much more than the fried rice you get from a take out joint. I took my mom’s worn-out and yellowed Fried Rice recipe and updated it. You’re going to love this one dish meal, and as kids, we cleaned our plates! When I know I’m making Fried Rice for dinner, I cook a couple of extra eggs and a few strips of extra bacon in the morning and chop them up and save them for the recipe for later in the day. Ingredients:
1 lb ground beef |
2 cups cooked long-grain rice |
1 (12 ounce) can beef broth |
6 slices bacon, cooked |
2 eggs, fried hard and chopped |
2 carrots, cut into very small dice |
1 (4 1/2 ounce) can water chestnuts, sliced thin |
1 (4 1/2 ounce) can bamboo shoots |
1 cup bean sprouts, washed and drained |
1/2 cup snow peas, frozen |
1/2 cup purple cabbage, chopped finely |
4 tablespoons green onions, chopped |
1 tablespoon soy sauce |
1 tablespoon red pepper flakes |
1/2 teaspoon grated fresh gingerroot |
Directions:
1. Cook rice according to package directions. Meanwhile if using uncooked bacon, fry and drain, chop up or use pre-cooked bacon, chop up. Fry 2 eggs over hard. Drain and chop up. Cook ground beef; drain.
2. Place all ingredients in electric skillet or large cast iron pan. Cook over medium low heat about 20 minutes until carrots are crisp tender and snow peas are cooked through.
3. Garnish with chopped green onions.
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