Beef and Vegetable Fried Rice

A simple and easy recipe to feed a hungry family. I took different variations of fried rice recipes I found and used ingredients and techniques I liked and that were easy.

• Preparation Time: 30 mins
• Cooking Time: 23 mins
• Total Time: 53 mins
• Calories: 388 Calories

Ingredients

• ½ cup white sugar
• 4 eggs
• 6 tablespoons white sugar
• 1 cup water
• 1 tablespoon cornstarch
• 1 onion, chopped
• 1 ⅓ cups water
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• ½ cup soy sauce
• 6 tablespoons soy sauce
• cooking spray
• 1 (10 ounce) package frozen peas
• 2 scallions, thinly sliced
• 4 carrots, cut into bite-sized pieces
• 2 cloves garlic, diced, or more to taste
• 1 (1/2 inch) piece ginger root, minced
• 1 ½ pounds beef stew meat, quartered
• 1 (1/2 inch) piece ginger root, diced
• 1 cup bean sprouts, or to taste
• 6 cups cooked and refrigerated white rice

Recipe Instructions

Step 1

Whisk scallions, minced garlic, minced ginger, 1 cup water, 6 tablespoons soy sauce, 6 tablespoons sugar, and cornstarch together in a large bowl. Add beef; mix gently to coat. Cover with plastic wrap and refrigerate for 1 hour.

Step 2

Whisk 1 1/3 cups water, 1/2 cup sugar, and 1/2 cup plus 2 tablespoons soy sauce in a bowl to make the sauce.

Step 3

Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Transfer scrambled eggs to a bowl.

Step 4

Heat sesame oil in the same skillet over medium-high heat. Add diced garlic and diced ginger. Saute until golden brown and fragrant, about 2 minutes. Add carrots and onion; saute until carrots are tender and onions are translucent, about 5 minutes.

Step 5

Strain beef from marinade and add to skillet. Cook and stir until beef can be easily pulled apart with a fork, 5 to 7 minutes.

Step 6

Stir in bean sprouts; cook until translucent, about 1 minute. Add corn and peas; cook and stir until heated through, about 2 minutes. Create a pocket in the center of the skillet and slowly add rice, stirring to incorporate, about 1 minute. Add sauce and stir until rice is evenly coated, about 1 minute. Add scrambled eggs, stir and let heat through, about 1 minute.