Beef Fried Rice with Fresh Ginger
- Total Time
- 0:30
- Prep
- 0:15
- Cook
- 0:15
- Serves
- 4
- Difficulty
- Easy
A fresh, flavorful take on the restaurant classic. Make the rice a day in advance to make this easy entrée even easier to prepare.
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cooking spray3 spray(s), divided
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egg(s)2 large, lightly beaten
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uncooked lean trimmed sirloin beef12 oz, cut into thin strips
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low sodium soy sauce⅓ cup(s), divided
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packaged coleslaw mix (shredded cabbage and carrots)4 cup(s)
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frozen green peas1 cup(s), thawed
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ginger root2 Tbsp, fresh, grated, or less to taste
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minced garlic1 Tbsp
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cooked white rice3 cup(s)
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uncooked scallion(s)½ cup(s), sliced
- Coat a 12-inch or larger nonstick skillet with cooking spray; heat over medium heat. Add eggs; tilt pan so that eggs cover bottom. When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook over medium heat until eggs are cooked through, about 1 minute. Remove eggs to a bowl; set aside.Rinse skillet or wipe it clean; coat with cooking spray and heat over high heat. Add steak to skillet; toss with 1 tablespoon soy sauce. Stir-fry until browned, about 6 minutes; remove to bowl with eggs.Add coleslaw mix, peas, ginger and garlic to same skillet; stir-fry over medium-high heat until coleslaw mix is crisp-tender, about 3 minutes. Stir in cooked rice and remaining soy sauce (1/4 cup plus 1 teaspoon); reduce heat to medium and cook, tossing, until heated through, about 1 minute. Gently stir in cooked egg, steak and scallions; heat through. Yields about 1 3/4 cups per serving.