Beef Fried Rice
Egg Rolls
Ingredients
- 1½ cups long-grain brown rice
- 1½ lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp minced ginger
- 1 green bell pepper, cut into ½-inch pieces
- 1 (12-oz) pkg frozen peas and carrots, thawed
- 2 Tbsp vegetable oil
- 3 large eggs, lightly beaten
- ¼ cup less-sodium soy sauce
Instructions
- Cook rice according to package directions.
- Meanwhile, cook beef, onion, garlic, and ginger in a large skillet over medium heat until beef is browned and crumbly. Drain and set aside.
- Cook bell pepper and peas and carrots in hot oil in same skillet over medium-high heat 3 to 4 minutes or until crisp-tender. Add rice and beef mixture; cook 2 minutes.
- Cook eggs in another skillet over medium heat; cook, stirring constantly, until scrambled. Stir eggs and soy sauce into rice mixture.
Side Dish Ingredients
- 6 frozen vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
522
|
150
|
672
|
| Fat (g) | 22 | 5 | 27 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 31 | 7 | 38 |
| Carb (g) | 51 | 21 | 72 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 512 | 440 | 952 |
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