Beef Fried Rice

Photo and recipe courtesy of Rachaels Good Eats.

Directions

1. Heat a medium-sized skillet with 1 TBS avocado oil on medium-high heat. Add the ground beef and allow it to brown, breaking it up into smaller pieces as it cooks.

2. Once it’s brown, add the taco seasoning and water. Stir and reduce heat to low for 5 minutes.

3. In a large skillet or wok, heat the remaining avocado oil on medium-high. Cook onion for 1 minute. Add in the carrots, broccolini, pepper, garlic, and ginger; toss and let it cook for 5 minutes.

4. Add in the cooked rice and ghee, stir, breaking up any chunks of rice. Pour in the sesame oil and tamari, stir for 2 minutes.

5. Create an empty cavity in the center of the pan, spray with oil then crack both eggs. Gently start whisking with a spatula and slowly start adding in the rice mixture to the eggs.

6. Once it is fully combined, pour in the ground beef, salt and pepper. Stir and add in the peas, allow to cook for 5 minutes on medium heat.

7. Once all is hot and mixed, serve with scallions, cracked pepper, salt and red chili flakes.

Ingredients

• 1 lb ground beef

• 3 TBS extra virgin olive oil

• Avocado oil spray

• 1/2 large onion, diced

• 2 large carrots, peeled and diced

• 1 bunch broccolini, trimmed and chopped

• 1 pepper, diced (Anaheim work well)

• 1 TBS minced garlic

• 1 TBS minced ginger

• 1-2 TBS ghee or butter

• 1.5 cup cooked rice

• 2 eggs

• 1 TBS taco seasoning

• 2 TBS water

• 1 TBS sesame oil

• 3 TBS tamari

• 3/4 cup frozen peas

• 1 tsp ground black pepper

• 2 tsp sea salt

Toppings

• Scallions, chopped

• Sea Salt

• Black pepper

• Red chili flakes