Ground Beef and Broccoli Fried Rice

Total Time:
20 min
20 min

4 servings

  • 2 tablespoons vegetable oil
  • 1 large egg, beaten
  • 1/2 pound ground beef
  • Kosher salt
  • 1 cup chopped broccoli florets
  • 1 teaspoon minced garlic
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon soy sauce
  • 3 cups cold, cooked long-grain white rice
  • 2 tablespoons thinly sliced scallions
  • 1 tablespoon salted roasted peanuts
  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that is only half set, about 10 seconds; scoop onto a plate.

  • Add the beef to the skillet, season with 1/4 teaspoon salt and stir-fry, breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the broccoli, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until the broccoli is crisp-tender, 2 to 3 minutes.

  • Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg and the beef and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Sprinkle with the scallions and peanuts and serve.

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    Recipe courtesy of Sandra Lee