Name: Beef and vegetable fried rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/4 cup water; 5 oz beef top sirloin steak, patted dry and thinly sliced against the grain; 1 tsp avocado oil; 2 large egg whites; 2.5 oz frozen mixed vegetables, thawed and patted dry; 2 cloves garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 1/2 tsp sesame oil; 1/2 tsp rice vinegar; 1/4 tsp black pepper; 1 green onions, sliced

Instructions

Prep 25 min · Cook 20 min

Combine jasmine rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Spread the rice thin on a plate and let it cool fully, about 15 minutes.
Heat a 12-inch skillet over high heat with half the avocado oil. Add the thinly sliced sirloin in a single layer. Sear without moving for 2 minutes, then toss and cook for 1 minute more until browned. Remove beef from the skillet. Done when browned and cooked through, 145°F.
Wipe out the skillet. Return to medium-high heat with the remaining avocado oil. Add the egg whites and cook, stirring constantly, until just set. Remove the eggs and set aside with the beef.
Add the sesame oil to the skillet over medium-high heat. Stir in the minced garlic and grated ginger for 30 seconds. Add the dry mixed vegetables and cook until the moisture has evaporated and they are hot, about 2 minutes.
Fluff the cooled rice with a fork to break up any clumps. Add the rice to the skillet and increase heat to high. Press the rice into the pan and let it fry for 2 minutes. Stir in the soy sauce, rice vinegar, black pepper, cooked beef, and egg whites. Toss everything together for 2 minutes.
Transfer the fried rice to a bowl and garnish with the sliced green onions.

Nutrition

Ingredients

Instructions

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