Recipe: Beef and Vegetable Fried Rice (using ground beef, red peppers and pea pods)

BEEF AND VEGETABLE FRIED RICE

1 pound ground beef
2 cloves garlic, minced
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
2 tablespoons water
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

Heat large nonstick skillet over medium heat until hot. Add ground beef, garlic and ginger; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.* Remove from skillet with slotted spoon; pour off drippings.

Heat 2 tablespoons water in same skillet over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally.

Stir in rice, soy sauce and sesame oil. Return beef to skillet; heat through. Stir in green onions.

*Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of Ground Beef doneness.

Makes 4 servings
Source: Cattlemen's Beef Board