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.
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.
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.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 tbs cooking oil
- 1 small onion, chopped (about 3/4 cup)
- 3/4 - 1 lb beef (sirloin, top round, flank steak, etc.), sliced thinly
- 1/2 cup broccoli florets, cut into small bits
- 1/2 cup cauliflower florets, cut into small bits
- 1/4 cup carrots, diced
- 1/4 cup snap peas, cut into small strips
- 1/4 cup peas (fresh or frozen)
- 1 egg
- 1/3 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)
- Heat oil in a large wok over high heat.
- Add onions and saute for 2 minutes, until becoming fragrant.
- Add beef, stirring occasionally, and cook until just browned; about 3-5 minutes.
- Transfer to a small bowl and set aside.
- Add broccoli, cauliflower, carrots, snap peas, and peas into wok. Saute until bright and crisp tender; about 3-5 minutes.
- Meanwhile, combine soy sauce, egg, and rice vinegar in a small glass measuring cup or bowl and beat.
- 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.
- Add Earth Balance and saute until rice starts to get crispy and brown in spots; about 3-5 minutes.
- Transfer to bowls and dig in!
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.