ByIN COLLABORATION WITH SUGAT

A classic midweek family meal that has it all—rice, meat, and lots of chopped vegetables in a tasty Asian-style seasoning. A dish the kids love so much that they don’t always mind all the veggies hidden inside.

Note: You must use cold cooked rice, so if you have a pot of rice left from yesterday in the fridge, it’s perfect for this dish—and you’re saving yourself extra work.

Want to swap out one of the vegetables in the dish? No problem. You can skip and/or add vegetables according to what your household likes, such as mushrooms, corn kernels, snow peas, tiny broccoli florets, white cabbage, and more.

Fried Rice with Ground Meat and Vegetables

<br>Recipe by: Tamara Aharoni

30 minutes work, easy to make, serves 4

Fried rice with ground meat and vegetables
Fried rice with ground meat and vegetables (credit: NIMROD SAUNDERS)

Ingredients


2 cups cold cooked Persian rice (1 cup of dry rice yields 2 cups cooked)


4 tablespoons corn oil


300 grams ground beef (turkey or chicken also work)


4 tablespoons soy sauce


1 tablespoon mirin


1 tablespoon finely chopped fresh ginger


3 garlic cloves, chopped


4 shallots, sliced


1 chopped chili pepper


1 chopped red bell pepper


2 chopped zucchinis


2 peeled and chopped carrots


¼ chopped purple cabbage


1 cup frozen peas


Chopped green onion, for serving

Preparation

1. Prepare the rice and let it cool completely, or use leftover rice from the day before.


2. Heat 1 tablespoon of oil in a wok or large pan and sauté the ground meat for 2–3 minutes.


3. Add 1 tablespoon soy sauce and 1 tablespoon mirin and stir-fry for another 1–2 minutes, until all the liquids evaporate. Transfer to a bowl.


4. Pour 3 tablespoons of oil into the wok. When hot, add garlic, shallots, ginger, and chili. Sauté for 2–3 minutes.


5. Add the bell pepper, zucchini, carrots, and cabbage, and sauté together for another 2 minutes.


6. Add the peas and cold rice, and stir-fry for another 2–3 minutes.


7. Return the ground meat to the pan, add 3 tablespoons soy sauce, and mix well until everything is evenly and nicely coated in the soy sauce’s brown color.


8. Sprinkle chopped green onions on top and serve.


Tamara Aharoni, in collaboration with Sugat