Description
Description A playful and flavor-forward fried rice dish that combines sweet, spicy, and savory notes, perfect for quick weeknight dinners using leftover rice and cooked beef.
Ingredients
- 2 cups cooked jasmine rice (preferably chilled)
- 1 cup cooked beef, diced
- 1/2 cup frozen peas and carrots
- 3 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or chili sauce
- 2 tablespoons vegetable oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sesame oil
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Instructions
- Cook jasmine rice according to package instructions. Spread it on a tray and chill in the refrigerator until cold (at least 30 minutes).
- Warm a large skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil.
- Add the minced garlic and ginger to the hot oil and stir for about 20-30 seconds until fragrant.
- Stir in the diced cooked beef and heat briefly until warmed through.
- Add the frozen peas and carrots along with most of the chopped green onions and stir for 1-2 minutes until heated.
- Add the chilled jasmine rice, breaking apart clumps. Let sit undisturbed for 30-60 seconds, then stir until evenly heated.
- Pour in the soy sauce and sriracha, stirring well, and cook for another 1-2 minutes.
- Drizzle the sesame oil over the rice, toss to combine, and garnish with remaining green onions before serving.
Notes
- Notes
- Use day-old chilled rice for the best texture. Adjust sriracha for desired spice level.