Bang-Bang Fried Rice
A quick and forgiving stir-fry featuring savory ground beef, colorful veggies, and the rich fragrance of sesame oil, perfect for a weeknight dinner.
Ingredients
Main ingredients
- 2 cups cooked rice Best if day-old or cooled to ensure grains separate.
- 1 pound ground beef 80/20 for flavor; drain excess fat if too greasy.
- 1 cup diced vegetables (like carrots, peas, and bell peppers) Use a mix for color and crunch.
- 3 cloves garlic, minced
- 1 tablespoon soy sauce Seasons the dish without overpowering.
- 1 tablespoon sesame oil Toasted sesame oil preferred for flavor.
- 2 green onions sliced Adds freshness at the end.
- to taste Salt and pepper
- 1 egg (optional, for scrambling) For added richness and protein.
Instructions
Preparation
- Heat a large skillet or wok over medium-high heat and add sesame oil until it shimmers.
- Add ground beef, breaking it up with a spatula until browned and no pink remains.
- Stir in minced garlic and diced vegetables; sauté until tender-crisp.
- Add cooked rice, breaking up any clumps to ensure grains are separate.
- Pour in soy sauce, stirring until the rice is evenly colored and coated.
- Optionally, push rice to one side, crack in the egg, scramble briefly, then fold into the rice.
- Season with salt and pepper to taste and finish with sliced green onions before serving.
Notes
Use day-old rice for best results. Don't overcrowd the pan to avoid steaming; maintain medium-high heat for browning.