Roast Beef Fried Rice

This is a new take on the fried rice K makes us. Some days, you want fried rice but don’t have bacon handy, and you also want it fast. Fried rice doesn’t actually take long to make, but when you have a toddler who wants his eggs and rice now, it feels like an eternity. Obviously, you can always make fried rice meatless, which I often do, but this is a way to make it with another meat you might already have around….roast beef! I changed the seasoning a bit to go with the roast beef flavor. The recipe is a bit loose because it all depends on how much leftover rice you have, eggs you use, etc.

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This can be made during the week or on a weekend with just about 15 minutes or so. If you don’t have roast beef, you could substitute other cooked meats, like spam, ham, turkey, etc. We happened to have roast beef because K bought it for lunch. Normally my lunches are mostly meat-free, so on those other days, the Fudgelet and I will often make this same dish without the meat but have extra egg…and occasionally some cheese.

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I really do like the green onion in it, so if you don’t have that, I would rather wait than make it without…but that’s just because I love the fresh onion sharpness it gives. I try to keep some on hand, especially if I know I am making a bunch of rice one week (because I know we will make fried rice with it later).

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Directions for Roast Beef Fried Rice

  • Oil
  • Salt
  • Black Pepper
  • Eggs (depends on how much rice you have, make as many as you like)
  • Leftover white rice (you want it old so that it dries out a bit)
  • Green onions, chopped (white and green parts separate)
  • 1 teaspoon sugar
  • Onion seasoning/powder
  • Soy sauce
  • Roast beef, chopped
  • Frozen peas
  • Optional other add-ins: sauteed mushrooms, sauteed onions, frozen corn, other cooked vegetables, etc.

Whisk together your eggs with some salt, pepper, and a bit of water. You are going to scramble them in your pan with a bit of oil. Scramble them however you like. I prefer to start the heat higher then lower it after adding the eggs to let them cook a bit slowly and stay fluffy. Remove the eggs from the pan then continue.

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Add a bit more oil, heating until it shimmers on medium heat. Then, sprinkle the rice over top of the oil. Add the white green onion and some of the green, the sugar, and onion powder on top, stirring to combine. Make a thin layer and brown the first side, then stir the rice to brown it as much as possible.

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When it is almost done getting browned and crisp, add the cooked eggs, soy sauce, more pepper, roast beef, peas, remaining green onions, and any additional add-ins. Stir until combined, then allow to heat through. Taste to see if it needs more salt, pepper, onion powder, etc.

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Directions for Roast Beef Fried Rice (without pictures)

  • Oil
  • Salt
  • Black Pepper
  • Eggs (depends on how much rice you have, make as many as you like)
  • Leftover white rice (you want it old so that it dries out a bit)
  • Green onions, chopped (white and green parts separate)
  • 1 teaspoon sugar
  • Onion seasoning/powder
  • Soy sauce
  • Roast beef, chopped
  • Frozen peas
  • Optional other add-ins: sauteed mushrooms, sauteed onions, frozen corn, other cooked vegetables, etc.

Whisk together your eggs with some salt, pepper, and a bit of water. You are going to scramble them in your pan with a bit of oil. Scramble them however you like. I prefer to start the heat higher then lower it after adding the eggs to let them cook a bit slowly and stay fluffy. Remove the eggs from the pan then continue.

Add a bit more oil, heating until it shimmers on medium heat. Then, sprinkle the rice over top of the oil. Add the white green onion and some of the green, the sugar, and onion powder on top, stirring to combine. Make a thin layer and brown the first side, then stir the rice to brown it as much as possible. When it is almost done getting browned and crisp, add the cooked eggs, soy sauce, more pepper, roast beef, peas, remaining green onions, and any additional add-ins. Stir until combined, then allow to heat through. Taste to see if it needs more salt, pepper, onion powder, etc.

 

 

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