Swap those Chinese take-out menus for this flavourful stir-fry you can whip up right at home. You’ll season ground beef with ginger and garlic before laying it on a bed of vibrant fried rice.
Cooking time30 minutes
Calories790 / serving
Allergens: Eggs, Milk, Oyster, Soy, Wheat
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside to cool, uncovered.
While the rice cooks, peel and small-dice the carrots. Peel and mince the ginger. Mince the garlic.
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the ground beef; season with S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until cooked through. Add ⅔ of the ginger and ½ the garlic; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Stir in ½ the stir-fry sauce. Transfer to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
When the rice is done, in the reserved pan, heat a generous drizzle of oil on medium-high. Add the carrots and edamame; sauté, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the cooked rice, and the remaining garlic and ginger; drizzle with oil. Cook, stirring frequently, 2 to 3 minutes, until beginning to brown. Add 1 egg (double for 4 portions) and the remaining stir-fry sauce. Cook, stirring frequently, 1 to 2 minutes, until the egg is cooked; season with S&P to taste.
Divided the fried rice between your plates. Top with the cooked beef. Bon appétit!
Health Canada recommends cooking Ground beef to a minimum internal temperature of 71°C