Beef Fried Rice with Cabbage and Carrots Recipe

Beef Fried Rice with Cabbage and Carrots Recipe

Course: dinner, lunch

Cuisine: Chinese-American

Keyword: Beef fried rice

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 396kcal

Author: Sharon Wong, NutFreeWok.com

Cost: $12

This beef fried rice recipe is delicious and super easy to make, nut-free, and egg-free. All you need to do is to plan ahead to make extra rice the day before so that you have some cold rice to make beef fried rice!

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Ingredients

1 pound lean ground beef 90% beef or leaner (organic and/or grassfed recommended)
1/2 teaspoon olive oil
1 8-oz julienned carrots
1 8-oz shredded cabbage (or coleslaw mix)
4 cups rice, cooked chilled overnight
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/4 cup grated parmesan cheese optional

Instructions

Heat a large frying pan on medium heat for a 3-4 minutes.
Add oil to the pan, swirl to coat, add the ground beef.
Use a spatula or a wooden spoon to break up the ground beef into smaller pieces and brown for 3-4 minutes until it's 50% cooked.
Add the carrots and cabbage (or coleslaw mix) on top but don't stir and allow the ground beef to continue to brown for a few minutes.
Stir-fry the beef and vegetables together until the meat is thoroughly cooked and the carrots are soft, another 3-4 minutes.
Add the rice, gently press down on the large clumps of rice with a spatula and stir fry until the rice is hot. The smaller clumps will eventually separate when the rice heats up.
Season with soy sauce and garlic powder and adjust taste (depending on whether or not you will top with grated parmesan).
Serve immediately with grated cheese available on the side.

Notes

You can prep the carrots and cabbage from scratch if you like or you can use about 1 pound of coleslaw mix for convenience. If you do not eat beef, you can substitute with ground bison, ground turkey, or ground chicken.

Nutrition