Beef Fried Rice

If I’m going to have a one-dish meal, I like it in a wok.  I cooked my rice a day ahead, and preparing this meal took less than 20 minutes to do a little chopping and cook this recipe from "Taste of Home Casseroles and One Dish Meals.”  We liked the asparagus, but I would substitute the same amount of any vegetable or combination I had on hand – we thought mushrooms and green beans would have been good, or perhaps fresh spinach, celery and water chestnuts or on and on.  Pork loin or chicken could have subbed for the beef.   

I like a dish like this, that you can make your own, by simply following the pattern.  It would make a good recipe for the night before grocery shopping – you know, a “clean-out-the-fridge” meal.

Beef Fried Rice

  1        Tablespoon  Olive Oil

  3        Large  Eggs -- lightly beaten

  1        Teaspoon  Olive Oil

  16      Ounces  Top Sirloin Steak -- cut in thin strips

  2 1/2 Cups  Coleslaw Mix

     1/2 Pound  Fresh Asparagus -- 1-1/2" long pieces

     1/2 Cup  Onion -- chopped

  4        Cups  Cooked Rice -- cold

  3        Tablespoons  Butter -- cubed

  3        Tablespoons  Soy Sauce

     1/8 Teaspoon  Pepper

In large skillet or wok, heat 1 tablespoon of oil until hot.  Add eggs; cook and stir over medium heat until completely set, remove and keep warm.

In the same pan, stir fry the beef, coleslaw mix, asparagus and onion in remaining oil for 4-6 minutes or until beef is no longer pink and vegetables are crisp-tender.

Add rice and butter, cook and stir over medium heat for 1-2 minute until heated through.  Add eggs; stir in soy sauce and pepper.

6 Main Dish Servings

Per Serving: 386 Calories; 15g Fat (35.1% calories from fat); 23g Protein; 38g Carbohydrate; 2g Dietary Fiber; 165mg Cholesterol; 653mg Sodium.  Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.