Freezer Cleanout Beef Fried Rice

Brown Pre's 95% Lean Ground Beef, toss in whatever vegetables are left in the freezer, combine with day-old rice, and you have a dinner that's both resourceful and delicious. A savory sauce and well-caramelized beef create the kind of flavor that tastes restaurant-made but comes together faster than delivery.

Total Time: 25 minutes

Servings: 4

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Freezer Cleanout Beef Fried Rice Ingredients

Sauce:

• 2 tablespoons low-sodium soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon Chinese cooking wine

• 1/2 teaspoon white sugar

• 1/8 teaspoon white pepper

• Scrambled eggs:

• 1 teaspoon sesame oil

• 2 eggs, lightly whisked

Beef Fried rice:

• 1 16-ounce package Pre 95% Lean Ground Beef

• 2 tablespoons neutral oil (peanut, vegetable, or canola)

• 1/2 onion, finely diced

• 2 cloves of garlic, mashed

• Approximately 2 cups frozen mixed vegetables (carrots, edamame, peas, corn, diced bell peppers, or whatever you have on hand)

• 3 cups day-old cooked rice

• 1/2 cup scallions, finely sliced, for garnish

Instructions

1. Mix sauce ingredients in a small bowl and set aside.

2. Heat sesame oil in a non-stick pan over medium-low heat. Add eggs and cook, stirring gently, until softly scrambled, about 3 minutes. Transfer to a plate and set aside.

3. Heat neutral oil in the same pan over high heat. Add onion and garlic and cook for 30 seconds. (Why: brief cooking builds aromatic flavor without burning the garlic.)

4. Add beef and cook, breaking it up with a wooden spoon, for about 5 to 6 minutes, until no longer pink.

5. Add 2 tablespoons of sauce to the beef and cook for another minute.

6. Add frozen vegetables and cook for 2 minutes.

7. Add rice and remaining sauce. Toss for 2 minutes until the sauce is incorporated and the rice grains start to crisp slightly.

8. Add scrambled eggs and toss quickly, then divide beef fried rice between bowls.

9. Garnish with scallions.

Notes

Chinese cooking wine (Shaoxing wine) is essential for restaurant-standard fried rice flavor. Substitute with mirin, cooking sake, or dry sherry. For a non-alcoholic substitute, replace cooking wine with 1/4 cup low-sodium chicken broth or stock and stir-fry for an extra minute to allow for evaporation.

Day-old rice is crucial — the rice needs to be dry so the fried rice is crumbly. Freshly cooked rice will result in sticky, gluey fried rice. Freeze leftover rice in a freezer bag and keep on hand for quick meals.

Leftovers keep for 2 days in the refrigerator or can be frozen. Reheat in the microwave with a sprinkle of water to moisten.