Beef Fried Rice
Leftover rice plus a jar off the shelf equals dinner in 20 minutes.
Ingredients
- ½ to 1 quart jar Granny's canned beef (about 1 to 2 lb), drained and shredded
- 2 Tbsp oil, divided
- 3 eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 4 cups cold cooked rice (day-old is best)
- 3 Tbsp soy sauce
- 1 tsp sesame oil
Steps
- Open and heat the beef. Check the seal first. Pour the beef and all its broth into a pot, bring it to a boil, and heat it all the way through before using it in the rest of the recipe.
- Cook the eggs. Heat 1 Tbsp oil in a large skillet or wok. Scramble the eggs, then set them aside.
- Crisp the beef. Add the rest of the oil and the drained, shredded beef. Let it sizzle 3 to 4 minutes for crispy edges.
- Add vegetables and rice. Add peas, carrots, garlic, and green onions for 2 minutes. Add the rice and stir-fry 3 to 4 minutes.
- Finish. Stir in soy sauce, sesame oil, and the eggs.
Notes
Granny’s tip: Using half a jar? Refrigerate the rest right away, covered, and use it within 3 to 4 days. The broth makes great rice cooking liquid for next time.
Store-bought works too: no home-canned beef? Use about 2 lb of cooked chuck roast plus 2 cups beef broth.
Using home-canned beef safely: check every jar before opening. If the lid is bulging or unsealed, the jar leaks, liquid spurts when opened, or anything smells off, throw it out without tasting. Heat the beef all the way through before eating. For extra safety, NCHFP recommends boiling home-canned meat for 10 minutes (add 1 minute per 1,000 ft of elevation). Get the canning process in The Smell That Woke the Dogs.
Twelve meals, one jar of beef
This is one of the twelve dinners competing for my five jars. See them all.
