Recipe: Beef and Vegetable Fried Rice

Beef and Vegetable Fried Rice
1993 National Beef Cook-Off Recipe
Makes 4 servings

1 pound lean ground beef
2 cloves garlic, crushed
1 teaspoon grated fresh ginger OR 1/4 teaspoon ground ginger
2 teaspoons vegetable oil
1 red bell pepper, cut into 1/2 inch pieces
1 package (6 ounces) frozen pea pods
3 cups cold cooked rice
3 Tablespoons soy sauce
2 teaspoons dark sesame oil
1/4 cup thinly sliced green onions

In large nonstick skillet, brown ground beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings.

In same skillet, heat oil over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender, stirring occasionally. Add rice, soy sauce and sesame oil; mix well. Return beef to skillet; heat through , about 5 minutes. Stir in green onions before serving.