Steak Fried Rice
Crispy Spring Rolls
Ingredients
- 1½ cups long grain white rice
- 1½ lb sirloin steak, cut into bite sized pieces
- 2 Tbsp sesame oil
- 3 large eggs, lightly beaten
- 4 Tbsp vegetable oil, divided
- 2 cups frozen peas and carrots, thawed
- ⅓ cup soy sauce
- 2 Tbsp hoisin sauce
Instructions
- Cook rice according to package directions; spread in a single layer on a baking sheet, and refrigerate 30 minutes.
- Meanwhile, cook steak in hot sesame oil in a large skillet over medium-high heat until browned. Remove from skillet and wipe skillet clean.
- Cook eggs in 1 Tbsp hot vegetable oil in same skillet over medium heat, stirring occasionally, until just set. Remove from skillet.
- Cook rice and vegetables in 3 Tbsp hot vegetable oil in same skillet 5 minutes or until vegetables are tender. Stir in soy sauce, hoisin sauce, eggs, and steak; cook until thoroughly heated.
- Serve with additional soy sauce, if desired.
Side Dish Ingredients
- 1½ (7-oz) pkg frozen mini vegetable spring rolls
Side Dish Instructions
- Bake 12 spring rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
534
|
100
|
634
|
| Fat (g) | 22 | 5 | 27 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 49 | 14 | 63 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 1005 | 180 | 1185 |
| T. Sugs (g) | 4 | 2 | 6 |
| A. Sugs (g) | 2 | 2 | 4 |
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