Ground Beef Fried Rice
Total TimePrep/Total Time: 20 min.
This was a good base recipe, but made some changes that I though were improvements. First of all, I had 3 cups of leftover rice to use, so I increased the soy sauce to accommodate the extra rice, and used low sodium sauce, as we prefer that. I used a whole onion and added liberal garlic, doubled the amount of eggs and added 1-2 extra tablespoons of soy sauce, as I thought it lacked flavor as written. I will make it again using the changes I noted. It was delicious and went together quickly-- was ready to serve in under 30 minutes--perfect for a hearty, satisfying supper for weeknights.
I've been trying to find a recipe that would be comparable to the beef fried rice I've had at a local Japanese Teppanyaki restaurant that we frequent to no avail until I stumbled across this! I omitted the onion, as I didn't have any on hand, and I substituted the oil for 4 tbs sweet cream butter. It was perfect! It looks and tastes almost identical. I will be making this often.
I don't know why this is so good -- it's baffling. I was lazy and had no onions so I substituted onion powder (eyeball about 1 TBS), salt and garlic salt and somehow it turned out great. I did use a very good ground chuck so the fat from the chuck helped. Brilliant simple recipe (thank god for weeknights!) even without all the ingredients.
Good, but needs veggies. I added green onion, and peas and carrots from the freezer. Also garlic powder and red pepper flakes. Thanks for this idea for dinner!
I added a cup of thawed frozen mixed veggies at the end. Very easy and good.