Beef fried rice

Beef Fried Rice

Total Time
15 min
5 min
10 min
If you'd like to keep prep time to a minimum, shop for pre-cut stir-fry vegetables in the produce section. Depending on the brand, the mix might include broccoli, snow peas, bell peppers, or carrots, Just pick your favorite combination. If you’re using frozen cooked rice, you don’t need to thaw it; just add a couple of minutes to the cook time. Five-spice powder is an aromatic blend of ground cinnamon, star anise, fennel, ginger, and cloves, and adds a wonderful flavor to the dish.


Cooking spray

5 spray(s)


3 medium, thinly sliced

Fresh ginger

1 Tbsp, peeled and grated


2 clove(s), minced

Uncooked 95% lean ground beef

½ pound(s)

Five-spice powder

1 tsp

Canned mixed vegetables (corn, lima beans, green beans, peas, carrots)

10 oz, stir-fry

Cooked long grain brown rice

2 cup(s)

Less sodium soy sauce

1 Tbsp

Hoisin sauce

2 tsp, or oyster sauce

Red chili sauce

2 tsp, Asian variety


  1. Spray a large wok or high-sided nonstick skillet with nonstick spray and warm over high heat. Then add scallions, ginger, and garlic; stir-fry until softened, about 1 minute. Add beef and cook, breaking apart with a wooden spoon, until browned, about 3 minutes.
  2. Add five-spice powder and cook until fragrant, 20 seconds. Add mixed vegetables and stir-fry 2 minutes.
  3. Add rice and stir-fry 2 minutes. Stir in soy sauce, hoisin sauce, and chili sauce. Stir-fry until heated through, about 1 minute.
  4. Serving size: 1 1⁄4 cups


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.