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Instructions
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat.
- Add the ground beef and cook until browned, breaking it up into small pieces, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the chopped onion and cook until they become translucent, about 3 minutes.
- Add diced carrots and green peas, cooking for an additional 2-3 minutes until tender.
- Push the beef and vegetable mixture to one side of the skillet, and add the remaining 1 tablespoon of vegetable oil to the empty side.
- Add the cooked jasmine rice to the oil, breaking up any clumps with a spatula.
- Combine the rice with the beef and vegetables, mixing well.
- Pour the soy sauce and oyster sauce over the mixture, stirring to evenly distribute the sauces.
- Drizzle sesame oil and season with salt and pepper to taste, adjusting flavors as needed.
- Fold in the sliced green onions and cook for another minute before removing from heat.
Chef’s Tips
- For best results, use day-old rice as it is drier and prevents the dish from becoming mushy.
- Feel free to customize the veggies; bell peppers or broccoli make great additions.
- For extra flavor, consider adding minced garlic or ginger during the cooking process.
Nutrition (per serving)
Approximate calories: 450, Protein: 25g, Carbs: 45g, Fat: 20g
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