Beef Fried Rice

More Chinese, but it's one of the simplest things to do to stretch lean supplies. We had leftover roast beef for this one, but fresh beef works and is sometimes better. Any cut too, as long as you marinate the tougher ones and don't over cook them.


Beef Fried Rice


makes 5 servings

1lb beef, cut into small, thin strips
1 1/2 cups sliced mushrooms
1 large carrot, chopped into half moons
2 cups dry rice, cooked as you like, fresh or day old
4 green onions, chopped
1 egg
3 Tbsp oil
3 Tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp ground cayenne
1 Tbsp sesame oil
salt and pepper to taste

In a large skillet/wok heat 1 tsp of the oil.
Scramble the egg in a small bowl, season with a little salt and pepper, and fry flat in the pan with little stirring.
Remove and cut the egg into 1/2 x 1/8 inch strips.
Heat 2 tsp of oil in the pan and fry the beef pieces about a minute a side. Remove from pan.
Heat another 2 tsp of oil in the pan and fry the carrot and mushrooms for about 4 minutes, then remove.
Put the rest of the plain oil in the pan and add the rice.
Fry until nice and crispy, about 8-10 minutes depending on how damp it is.
Add 1 1/2 Tbsp of the soy sauce and stir to coat the rice evenly.
Mix the spices with the rest of the soy sauce in a small bowl.
Add everything back to the pan and pour the soy sauce mix over it, stirring well to combine with the rice.
Top with the sesame oil and green onions.
Serve hot.

Yummy!