Beef fried rice

SmartPoints® value per serving
Total Time
15 min
5 min
10 min
Five-spice powder is a blend of ground cinnamon, star anise, fennel, ginger, and cloves.


Uncooked scallion(s)

3 medium, thinly sliced

Ginger root

1 Tbsp, fresh, peeled and grated

Garlic clove(s)

2 medium clove(s), minced

Uncooked 95% lean ground beef

½ pound(s), (5% or less fat)

Five-spice powder

1 tsp

Mixed vegetables

10 oz, preferably an Asian mixture, thawed

Long grain cooked brown rice

2 cup(s)

Low sodium soy sauce

1 Tbsp

Hoisin sauce

2 tsp, or oyster sauce

Red chili sauce

2 tsp, Asian variety


  1. Spray a large nonstick wok or high-sided nonstick skillet with nonstick spray and set over high heat. Add the scallions, ginger, and garlic; stir-fry until softened, about 1 minute. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 3 minutes.
  2. Add the five-spice powder and cook until fragrant, 20 seconds. Add the mixed vegetables and stir-fry 2 minutes.
  3. Add the brown rice and stir-fry 2 minutes. Stir in the soy sauce, hoisin sauce, and chile sauce. Stir-fry until heated through, about 1 minute. Yields 1 1/4 cup per serving.


Because of the interaction of the oils in the ground spices, five-spice powder has a short shelf life, so, after opening, store it for no more than 3 months on the shelf or 6 months in the freezer.