Beef and Vegetable Fried Rice recipe - ingredients, nutrition and when to eat it
This hearty one-bowl dish combines beef and assorted vegetables stir-fried with rice. It’s great for a busy lunch or a relaxed dinner with the family.
Rice bowls · 20 minutes to cook
Nutrition (per 489.3g serving): 591.3 kcal · protein 23.6g · carbohydrate 80.1g · fat 18.7g · sodium 701.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rice that has cooled slightly works better than steaming-hot rice because it clumps less in the pan.
Tips: Beef can become tough if overcooked, so sear the outside first and set it aside.
Tips: Cut the vegetables into similar-sized pieces so they cook at the same rate.
Tips: At the end, pour the soy sauce around the edge of the pan and let it bubble briefly so its aroma infuses the fried rice.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Lean beef — 80 g
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Green bell pepper — 0.5 pc
- Shiitake mushrooms — 1 pc
- Green onion — 0.3 pc
- Garlic — 2 pc
- Cooking oil — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 1 pinch
- Toasted sesame seeds — 1 tsp