How to Make Beef Stir-Fry Rice Recipe
Stir-Fry/Fried Rice Using Beef Rice a Roni Instead of White Rice
For this stir-fry recipe, we will be using Rice-a-Roni instead of white rice. The mixture of rice/vermicelli gives this recipe a special texture and holds the flavors perfectly.
I came across the idea of using the store-bought Rice-a-Roni box stir-fry because I did not have any other rice in the house and did not want to go to the store. From that day on, this is the only way my family and friends want to eat their stir-fry now.
This recipe consists of fresh vegetables, so there will be a lot of chopping in the process. Do not improvise with frozen vegetables! You can do that another time. Another main ingredient for flavor is the sesame seed oil. It gives it that authentic Asian flavor that you will be looking for.
Beef Stir-Fry Rice Using Rice a Roni
Beef Stir-Fry Rice
Don't over cook the Celery & Carrots. Keep them slightly crunchy.
How to Cut the Cabbage
Rinse and cut cabbage in half down the middle. Remove stem and cut out the core on both half sides. Place the cabbage cut side down and make 1/2 inch slices. Then starting at the end going back cut 1/2 inch squares.
Do not shred the cabbage. You want nice little squares.
- 2.1/2 lb ground beef
- 1 large onion, chopped
- 1 small/medium green regular cabbage, chopped into small cubes
- 1/2 stalk fresh celery, chopped into small cubes
- 1- 12oz bag baby petite carrots, chopped into small cubed
- 6 large eggs, scrambled
- 1/2 cup soy sauce, will use small amounts throught out the recipe
- 1/2 cup sesame seed oil, will use through out the recipe
- 3 tbsp garlic, powder or fresh chopped
- 1tbsp salt, will use through out the recipe
- 4 green onions, chopped
- 2-boxes Beef stir-fry Rice a Roni, make as directed on the box
- 1/2 cup olive oil, will be using through out the recipe
Don't over cook the vegetables. Keep them crunchy.
- You don't have to use a wok. You can use your favorite frying pan. You will also want to use one big bowl to put your finished vegetables/rice in as they finish sautéing and set aside. At the end everything will be in one big bowl together.
- Crack and beat eggs with a fork in a bowl. Flavor with a little salt, 1/2 teaspoon sesame seed oil and 1/2 teaspoon soy sauce. Continue to beat with fork. Pour egg mixture in pan and scramble till down. Set aside into the big bowl.
- Saute ground beef till brown and drain the grease. Add 1 tbsp sesame seed oil, 1 tbsp garlic, 1/4 cup soy sauce and 1/4 of the chopped onion continue to saute for a few minutes letting the onion flavor into the meat. Set aside into the big bowl.
- Make the Rice-a-Roni per instructions on box adding 3 tbsp soy sauce to it while it is cooking. When done, set aside into the big bowl.
- Heat pan with 1tbsp olive oil and 1tbsp sesame seed oil. Add celery, carrots and 1/4 of the chopped onion, saute for a few minutes. Leaving the vegetables slightly crunchy. Season with 1 tbsp garlic, 3 tbsp soy sauce, 1/2 tbsp more of sesame seed oil, salt to taste. Set aside into the big bowl.
- Heat pan with olive oil a sesame seed oil. Add the chopped cabbage, 1/4 of the chopped onion, saute for a few minutes. Leaving the cabbage slightly crunchy. Season with 1 tbsp garlic, 3 tbsp soy sauce, 1/2 tbsp more of sesame seed oil. Set aside into the big bowl.
- Now that everything is in the big bowl go ahead, and mix it all together. Serve and top with chopped green onions.
Keep your wok seasoned rub oil after every use.
To take care of the wok, you shouldn't use soap or any abrasive scrubbing. After you cook something, rinse the wok with very hot water and, if there are any stubborn food particles sticking, just use a paper towel and a couple tablespoons of salt to dislodge it. Rinse thoroughly. After every use, dip paper towel in oil and rub oil all over the inside of the wok. This will keep it from rusting.
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