Beef & Egg Fried Rice

Ready in 30 minutes

Prep 10 minutes

Cook 20 minutes

SERVINGS

METRIC

IMPERIAL

250 g 1/2 lb fast-fry (thin-cut) beef inside round steak
pinch salt and pepper
5 ml 1 tsp canola oil
1 1 small onion, diced
500 ml 2 cups cauliflower, grated
30 ml 2 tbsp soy sauce
1 ml 1/4 tsp sesame oil
4 4 eggs, beaten
375 ml 1 1/2 cups frozen peas and carrots, thawed
500 ml 2 cups cooked long grain brown rice
75 ml 1/3 cup green onions, chopped

This recipe is perfect for the beginner cook! Nothing beats a whole meal you make in one dish - fewer dishes to wash up! With the beef and eggs, this makes a great protein-packed lunch, dinner or savoury breakfast. To pack up leftovers for lunches, warm up a portion in the microwave and pack into a warmed thermos.

Instructions

Season beef with salt and pepper. In a large nonstick skillet, heat canola oil over medium-high heat. Cook beef for 2 minutes per side. Let rest for 5 minutes. Cut into bite-sized pieces and set aside.

Add diced onion to the skillet and cook for one minute. Stir in grated cauliflower, soy sauce and sesame oil. Cook for 2 minutes. Push vegetables to one side of the skillet. Add beaten eggs to the cleared side of the skillet. As mixture begins to set, gently move spatula through the eggs as they begin to form marble-sized, soft curds. Cook for about 3 minutes until eggs are cooked, with no visible liquid remaining. Combine eggs with ingredients in the pan and add peas, carrots, cooked beef and rice. Heat through. Sprinkle with green onion to serve.

Tips

How can you make cauliflower rice?

To grate cauliflower (known as cauliflower rice), use a box grater with medium-sized holes to grate the whole cauliflower head into rice-sized pieces. If you don’t have any leftover rice, replace with 4 cups (1 L) of cauliflower rice.