recipe: beef fried rice

Beef fried rice

The Babe has been on a rice kick as of late.

And by kick, I mean it’s the only thing she wants to eat. That, and hot dogs. But I’m pretty sure hell would have to freeze over to knock hot dogs off the list of things she’ll eat.


Back to the rice.

She eats it plain or with soy sauce; just like her mama. She also devoured more than her fair share of fried from our favorite Chinese restaurant.

She enjoyed the fried rice so much that, in fact, that I thought making a batch of fried rice at home would be in order.

Recipe for beef fried rice

And so it sat, on our menu, for about two weeks before I got around to making it.


We had a lot of veggies in the fridge to use up—making fried rice a really great end of the week dish. Our favorite ones to throw in: broccoli, cauliflower, carrots, snap peas, and peas.

Recipe for beef fried rice

The Hubster also happened to be starving, so I opted to add in some beef.

It was a really good choice.

And I’m not one who typically like beef in my fried rice. Who am I kidding, I’m not one who typically likes fried rice period.

But this fried rice? Is amazing.

Recipe for beef fried rice

Beef Fried Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 tbs cooking oil
  • 1 small onion, chopped (about ¾ cup)
  • ¾ - 1 lb beef (sirloin, top round, flank steak, etc.), sliced thinly
  • ½ cup broccoli florets, cut into small bits
  • ½ cup cauliflower florets, cut into small bits
  • ¼ cup carrots, diced
  • ¼ cup snap peas, cut into small strips
  • ¼ cup peas (fresh or frozen)
  • 1 egg
  • ⅓ cup soy sauce or tamari
  • 1 tbs rice vinegar
  • 3 cups cooked rice (I did a mixture of brown and white jasmine rice)
  • 2 tbs Earth Balance (or butter)
  1. Heat oil in a large wok over high heat.
  2. Add onions and saute for 2 minutes, until becoming fragrant.
  3. Add beef, stirring occasionally, and cook until just browned; about 3-5 minutes.
  4. Transfer to a small bowl and set aside.
  5. Add broccoli, cauliflower, carrots, snap peas, and peas into wok. Saute until bright and crisp tender; about 3-5 minutes.
  6. Meanwhile, combine soy sauce, egg, and rice vinegar in a small glass measuring cup or bowl and beat.
  7. Add beef and onion mixture back into the bowl, along with cooked rice and soy sauce + egg mixture into wok. Stir until rice is evenly coated.
  8. Add Earth Balance and saute until rice starts to get crispy and brown in spots; about 3-5 minutes.
  9. Transfer to bowls and dig in!
Allergen Information:
Nightshade free, dairy free*, gluten free**, wheat free**, and corn free.

*The Dairy Free status of this recipe is dependent upon the use of Earth Balance or another vegan buttery spread.

**The Wheat and Gluten Free status of this recipe is dependent upon the use of Tamari or Bragg’s Liquid Aminos as regular soy sauce contains wheat.

Recipe for beef fried rice

Project: Food Budget – Week 5

Project: Food Budget

Goal: $100/week
Actual: $61.48

That brakes down to: $48.13 (Trader Joe’s) + $7.09 (Target) + $6.26 (Fresh Market)

Can we just take a minute to soak in the awesomeness of this week’s grand total? Because I was seriously beaming when we checked out at Trader Joe’s.

In all fairness, we only bought food for part of the week since we are heading out of town. BUT, I don’t think it would have been too much more for the rest of the week based on our menu plan. I kind of forgot that we didn’t need a plan for the entire week, so crossed off the ones that were pulling from the freezer so we would have something to eat when we got back.

I’ve also started to run with the menu planning based on themes this week.

I can honestly say that this is going to be a game changer. Once I had the themes together, it literally took 15 minutes to plug in food for the entire week. Compared to a hefty 1-2 hours of planning without the themes, and I’m a total convert.

Also? I’m totally excited to plan next week’s menu.


Biggest splurge this week:
Ice cream and hot fudge sauce for The Hubster. He had a hankering for some ice cream.

Proudest moment:
Being way under budget this week. I don’t care if it’s because we are leaving town. I was UNDER dammit.

Goal for next week:
To stay under budget even with cooking at home all week. And to continue using the themes for each night.



McGinnis and Bean // Red Pen Mama // Seeking White Space // facepalmmama // Gardening in High Heels // Melissa Firman // Copy & Post // Rachel Olive Miller // Shea Lennon // Erra Creations

You want me to do what?

Menu planning

(Image source: Homemakers Daily)

I just want to say a heart felt thank you to everyone that took the time to write me or to leave a comment about what menu planning route I should take. You are all so brilliant, resourceful, and just plain generous.

The consensus was for menu planning by theme (A.K.A Option 1), with a bit of just sit your ass down and do it (A.K.A. Option 3) thrown in for good measure.

And you know what? You’re absolutely right.

Something that makes my life easier, reduces the stress in our house greatly, and helps all of us feel better day in and day out is always worth the time necessary to do it.

I also need to remind myself that I don’t have to use every. single. nap. for work. Taking care of myself should be a top priority as well. And this, friends, is taking care of myself. And The Babe. And The Hubster.

And that makes it worthwhile every single week.


I love love love the template I shared last week from Emily Marko, but know that our style of eating is a lot different than hers.

I’m thinking that I’m going to stick with the themes mentioned last week:

  • Mondays: Pasta
  • Tuesdays: Burgers
  • Wednesdays: Freezer Finds
  • Thursdays: Asian-inspired
  • Fridays: Finger Foods
  • Saturdays: Vegetarian
  • Sundays: Fridge Clean-out

I think this will help to keep us organized, to cut down on time spent searching for meals, and also give us each enough variety and flexibility that we’ll actually be looking forward dinner time.

Wish me luck! We’ll be testing it out this week.


what i ate this week | nothing but fruit

Berry Cherry Smoothie

It seems like this week has been filled to the brim with fruit. Strawberries, cherries, grapes, nectarines, bananas, more cherries… You name it, we’ve been eating it.

The Babe has been in heaven. She could subsist on fruit if we let her. Bananas don’t last for too long in our house. Fruit snacks have to be hidden unless I can deal with whining and grunting (hint: I can’t.). And raisins? Fuhgeddaboudit.

So she was more than thrilled when I whipped up a little Berry Cherry Smoothie action for her this week.


Avocados have officially made their way back into our house. Which means that chocamole has also made it way back into the rotation.

This was The Babe’s first introduction to the chocolatey sweet stuff.

I’m proud to report that it was … trepidation … at first bite. And then it turned into licking-the-spoon happiness. I get the feeling I’m going to have to share.

We’ve been raiding the freezer a lot. The Hubster has done Bean & Rice Burritos from Trader Joe’s and I’ve been all about their Mandarin Orange Chicken.

The one thing I was really looking forward to making this week were these Beef Empanadas from Handle the Heat. We didn’t end up making them because The Hubster was craving a meat sauce with his pasta.

Ah well. There’s always next week. Which means that’s one less meal to have to plan for.

And y’all know how I feel about menu planning.


Recipe: Berry Cherry Smoothie

Berry Cherry Smoothie

Oh smoothies, how I’ve missed you.

I’ve been afraid to dip my toes back into the smoothie waters for fear that The Babe would become a smoothie-loving-monster.

Turns out that fear was totally legit.

Berry Cherry Smoothie

I mean, she is my child.

And I am a smoothie-loving-mama. The more fruit, color, and flavor the better.

THIS smoothie with it’s delicious strawberries and decadent cherries is perfection.

Berry Cherry Smoothie

I also got my paws on a box of maple water from Trader Joe’s.

They say it’s supposed to be as hydrating as coconut water with a nice hint of mapley sweetness. I was game to try it.

The verdict? Perfect for smoothies.

Berry Cherry Smoothie

If you don’t have maple water, coconut water or plain old tap water will work just fine.

You could also use milk (almond, coconut, cow), though I’ve been playing around with using water instead. Sometimes I find that the almond milk dulls the flavor of the fruits a bit.

Berry Cherry Smoothie

In the end, the combination of cherries and strawberries with the subtle sweetness of the maple water and a bit of lime juice to balance it all out was a winner. One that I’ll be making again and again this summer.

And The Babe?

She sucked it down in two seconds flat.

Berry Cherry Smoothie

Berry Cherry Smoothie
Prep time: 
Total time: 
Serves: 1
  • 4-5 strawberries, hulled and cut in half
  • 8 cherries, pits removed
  • 1 banana
  • 1 cup (maple) water or milk
  • 1 tbs lime juice (1/2 lime)
  • 3-4 ice cubes
  • 1 tbs chia seeds
  1. Place all ingredients in a blender.
  2. Blend until smooth (I typically start on low speed and then build up).
  3. Pour into your favorite glass, add a straw (or don't) and drink up.
  4. Consider making another one so you don't have to share.
Allergen Information:
Nightshade free, dairy free, gluten free, wheat free, corn free, soy free, and egg free.


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