This Saturday evening’s recipe, Poor Man’s Stir-Fried Rice, is yet another “open up the cabinets and use what’s available” creation. If you have followed our blog for any length of time, you have probably realized that our family loves rice in its many forms. We also love Asian flavors of any form. This dish is simple, cheap and has quite a bit of flavor to it, the perfect combination for The Well-Fed Family.
If I would have had them on-hand, I would have loved to have added about 1/4 cup of chopped cashews to this for a nutty, crunchy accent. You could also use other vegetables such as small broccoli florets, snow peas and/or green beans.
Enjoy.
- 4 cups cooked rice, drained and chilled in refrigerator
- 1 1/4 pounds ground beef
- 1 small onion, diced
- 1 cup frozen peas
- 1 cup frozen whole kernel corn
- 1/3 cup shredded carrot
- 1 1/4 cup shredded raw cabbage
- 3-4 tablespoons olive oil
- 1 teaspoon garlic, minced
- dash of ginger, ground
- 3-4 tablespoons soy sauce
- salt and pepper to taste
- Prepare rice as directed. Rinse, drain and chill in refrigerator until completely cool.
- Heat a large non-stick skillet over medium heat until hot. Add 3 tablespoons olive oil and diced onion. Saute onion until softened.
- Brown ground beef with onion and drain excess grease.
- Return pan to burner, increase heat slightly to medium-high and add minced garlic, carrot, peas, corn and ginger. Stir constantly to incorporate until vegetables have softened.
- Add cabbage and toss continuously until cabbage has wilted.
- Add 1 additional tablespoon of olive oil. Fold in cooked rice until mixture is combined thoroughly. Stir continuously to keep rice from sticking.
- Remove pan from burner and sprinkle rice with soy sauce. Fold mixture until soy sauce is evenly distributed.
- Taste and add salt, pepper or additional soy sauce if desired.
NEED ANY OF THE TOOLS USED?
2 stars - Surprise your neighbor
The Well-Fed Daughter (18 months old) - 4 Stars
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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