"Enjoy this quick fried rice dinner - ready in just 15 minutes, including prep time. To make stir-frying a breeze, arrange all your prepped ingredients on a cutting board or plate in the order they'll be used. That way, you won't need to refer back to the recipe once cooking begins. I use toasted sesame oil to add a subtle, nutty depth of flavor."
"Make rice according to package instructions and measure 1 1/2-cups. Reserve any remaining rice for another meal. Set aside. Mix soy sauce and 3 teaspoons oil together in a small bowl. Set aside. Add the remaining 1 teaspoon oil to a wok or large skillet and heat on high. When oil is smoking, add egg and scramble well for 10 seconds. Immediately add the rice and onion. Toss for 3 minutes. Add garlic, peas and steak. Toss 1 minute."
"1 package microwaveable brown rice to make 1 1/2-cups cooked rice 4 teaspoons toasted sesame oil, divided use 2 tablespoons low-salt soy sauce 1 egg 2 cups sliced onion 4 medium garlic cloves, crushed 1 cup frozen petite peas 8 ounces grass fed tenderloin steak cut into 1/4 to 1/2-inch cubes 7 or 8 large Chinese cabbage leaves, sliced (about 2 cups)"
Beef fried rice can be prepared in about 15 minutes using microwaveable brown rice, toasted sesame oil, low-salt soy sauce, an egg, and sliced onion. Frozen peas and cubed grass-fed tenderloin add vegetable sweetness and hearty protein. Chinese (Napa) cabbage provides crisp, tender greens; bok choy is an acceptable substitute. Stir-frying requires high heat, quick tossing, and staging ingredients in order to streamline cooking. A small soy-sesame sauce finishes the dish, and scallions add bright freshness. Yield is two servings, and peas can be defrosted under warm running water for speed.
Read at Boston Herald
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