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beef and vegetable fried rice

Beef and Vegetable Fried Rice

  • Total Time: 25


Give leftover rice new life with seasoned Ground Beef and sautéed peas and peppers.


  • 1 pound Ground Beef (93% lean or leaner)
  • 2 teaspoons minced garlic
  • 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 package (6 ounces) frozen pea pods
  • 3 cups cold cooked rice
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/4 cup thinly sliced green onions


  1. Heat large nonstick skillet over medium heat until hot.
  2. Add Ground Beef, garlic and ginger; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
  3. Remove from skillet with slotted spoon; pour off drippings, if needed.
  4. Heat 2 tablespoons water in same skillet over medium-high heat until hot.
  5. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally.
  6. Stir in rice, soy sauce and sesame oil.
  7. Return beef to skillet; heat through.
  8. Stir in green onions.


  • Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.


  • Serving Size: 4