Ground Beef Fried Rice – Yields 4 servings!!! | Min Yx Games Ground Beef Fried Rice – Yields 4 servings!!! | Min Yx Games
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Ground Beef Fried Rice – Yields 4 servings!!!

Marinated ground beef and curry powder add extra flavor to rice in this easy fried rice recipe. It’s a great way to use leftover cold rice, and the whole recipe takes less than 30 minutes to make. You can garnish the dish with green onions, spring onions or scallions to add a pop of color to the finished dish.

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 can be served as a fancy side for your Chinese dinner party. {Gluten-Free adaptable}

Growing up in China, I have a special bond with fried rice. It is something I can and want to eat at any time of the day. I’ve lost count but I think I have more than 10 fried rice recipes on my blog. And it’s still not enough! From simple recipes such as 3-Ingredient Egg Fried Rice, Soy Sauce Fried Rice, and Shrimp Fried Rice, to fancier Pineapple Fried Rice and Jambalaya Fried Rice. I keep making them and finding new ways to create delicious flavors.

For me, there’s one common element in all of my fried rice dishes. That is, the recipe has to be simple and very easy to make. Because the goal of fried rice is to use leftovers and whatever you have on hand to make a quick and satisfying meal.

Today I want to share my favorite beef fried rice recipe. It uses a flavor combo that’s commonly used in Xinjiang cuisine – cumin and chili pepper – with a touch of soy sauce. You’d be surprised how these simple ingredients can create such a bold aroma.

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients:

1 pound of ground beef or pork
5 -6 large garlic cloves, chopped
1⁄4 teaspoon ginger powder or minced fresh ginger
2 tablespoons oil (not olive oil)
1 red bell pepper, cut into about 1/2-inch pieces
1 1⁄2 cups small broccoli florets or frozen pea pods
3 cups cold, cooked white rice
3 -4 tablespoons soy sauce (or Bragg’s Amino’s, gluten free low sodium)
2 teaspoons dark sesame oil
4 green onions, chopped
salt and pepper (optional)

Procedure:

In a wok or a large skillet, brown the ground beef with garlic and ginger over medium heat (about 10 minutes) breaking up into small pieces; drain the fat, then transfer to a bowl. Heat 2 tablespoons oil in the same skillet over medium-high eat until hot. Add in bell pepper and pea pods or broccoli, and cook for 3 minutes or until bell pepper is crisp-tender, stirring occasionally. Stir in the cold cooked rice, soy sauce and sesame oil. Return the cooked ground beef back to the skillet; toss to combine and heat though, then stir in the chopped green onions.
Season with salt and pepper and more soy sauce if desired.

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