So, I did my version of General Tso’s chicken, let’s me move on to beef fried rice. I had made a roast beef in the crockpot and didn’t want to throw out the leftover. When I put food away in containers, I separate the sauces from the meat if possible. The leftover London Broil was clean of any gravy when I sliced and cubed it for my takeout of beef fried rice. I’m not going to include the recipe for the beef since that was part of another meal and I gave the instructions for fried rice in the first part of our takeout made at home. I will list the rice recipe again.
Rice (Choose whatever you like)
1 cup of mixed vegetables (thawed)
Fava beans (optional)
Green onions sliced on the bias
Bean sprouts (optional)
2 or 3 Cloves of Garlic (minced)
1/4 tsp of fresh ginger minced (or powdered ginger)
Soy sauce (low sodium)
Red Pepper flakes or chili flakes
Use a wok or deep bottom skillet, heat on high with vegetable oil or peanut oil.
To make fried rice, scramble the eggs and drop in hot oil stirring for a few seconds. Take out and put aside. Add rice next and let it start to fry, stirring to keep it from sticking. If the pan is hot enough, the rice should not stick. Add in the rest of ingredients one at a time ending with the eggs last. Do not add salt because of soy sauce. I recommend tasting before adding any extra salt.
Add cubed beef, toss together and serve.