Beef fried rice
3 medium, thinly sliced
1 Tbsp, fresh, peeled and grated
2 medium clove(s), minced
Uncooked 95% lean ground beef
½ pound(s), (5% or less fat)
10 oz, preferably an Asian mixture, thawed
Long grain cooked brown rice
Low sodium soy sauce
2 tsp, or oyster sauce
Red chili sauce
2 tsp, Asian variety
- 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.
- Add the five-spice powder and cook until fragrant, 20 seconds. Add the mixed vegetables and stir-fry 2 minutes.
- 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.