Fried Brown Rice with Beef, Bell Pepper and Egg
A simple fried rice dish with beef strips, bell pepper, carrot, egg, and soy sauce. A bit of lemon at the end keeps the dish fresh and complements the mild weather.
Method
- Cook the brown rice according to the package instructions. Drain and spread the rice out on a large plate to dry slightly.
- Slice the beef into thin strips. Chop the onion, dice the carrot, and finely chop the garlic.
- Beat the eggs with a pinch of salt. Heat 1 tbsp of oil in a wok or large frying pan and scramble the eggs until in large pieces. Remove from the pan.
- Add the remaining oil to the pan and fry the beef strips over high heat for 1 to 2 minutes until browned. Transfer to a plate.
- Sauté the onion, carrot, and bell pepper in the same pan for 4 to 5 minutes. Add the garlic and fry for 1 minute more.
- Add the cooked rice and stir-fry for 3 to 4 minutes until the grains are heated through.
- Return the beef and egg to the pan. Season with soy sauce, pepper, and a squeeze of lemon juice.
- Roughly chop the parsley and sprinkle it over just before serving.
Veggie swap. Replace the beef with 400 gr firm tofu in cubes and fry until crispy before adding the vegetables.
Tip. Fried rice works best with dry rice; cook the rice earlier in the day and keep it covered in the fridge.