So Much More Than Fried Rice
photo by Rita1652
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 lb ground beef
- 2 cups cooked long-grain rice
- 1 (12 ounce) can beef broth
- 6 slices bacon, cooked
- 2 eggs, fried hard and chopped
- 2 carrots, cut into very small dice
- 1 (4 1/2 ounce) can water chestnuts, sliced thin
- 1 (4 1/2 ounce) can bamboo shoots
- 1 cup bean sprouts, washed and drained
- 1⁄2 cup snow peas, frozen
- 1⁄2 cup purple cabbage, chopped finely
- 4 tablespoons green onions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon red pepper flakes
- 1⁄2 teaspoon grated fresh gingerroot
directions
- Cook rice according to package directions. Meanwhile if using uncooked bacon, fry and drain, chop up or use pre-cooked bacon, chop up. Fry 2 eggs over hard. Drain and chop up. Cook ground beef; drain.
- Place all ingredients in electric skillet or large cast iron pan. Cook over medium low heat about 20 minutes until carrots are crisp tender and snow peas are cooked through.
- Garnish with chopped green onions.
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Reviews
-
This was tasty but did not have the crisp veggies which we enjoy. The carrots and pea pods should be julienned for even cook time. My bamboo shouts were stripped, had to up the soy sauce to 2 tablespoons. And used 1 teaspoon pepper flakes one tablespoon would have been way to much. Made for RSC #18. Thanks for the good eats.
-
Made for the RSC Potion #18 contest. Like gemini08 I loved the flavor of the dish but I like the vegetables to have a bite to them and cooking them together that long over cooked them. If I make this again I will treat it more like a stir-fry fried rice and cook the meat, stir-fry the vegies to our liking and add the rice to warm it up.
RECIPE SUBMITTED BY
pamela t.
United States