Enjoy this quick fried rice dinner\u2014ready in just 15 minutes, including prep time. To make stir-frying a breeze, arrange all your prepped ingredients on a cutting board or plate in the order they\u2019ll be used. That way, you won\u2019t need to refer back to the recipe once cooking begins.
\n
\nI use toasted sesame oil to add a subtle, nutty depth of flavor. You can find it in the Asian foods section of most grocery stores. For the greens, I chose Chinese cabbage, also known as Napa cabbage, prized for its pale green, crisp, and tender leaves.<\/p>\n
Bok Choy can be used instead of Chinese cabbage leaves.
\nTo quickly defrost frozen peas, place them in a colander and run warm water over them.<\/p>\n
Make rice and set aside.
\nMix soy sauce and oil together and set aside.
\nArrange all ingredients on a dish or board ready to stir fry.
\nComplete the recipe.<\/p>\n
To buy: 1 package microwaveable brown rice (to make 1 1\/2-cps cooked), 1 bottle toasted sesame oil, 1 small bottle low-salt soy sauce, 1 container frozen petite peas, 8 ounces grass fed beef tenderloin, 1 head Chinese cabbage and one bunch scallions.
\nStaples: onion, garlic, egg, sugar, salt and black peppercorns.<\/p>\n
Recipe by Linda Gassenheimer
\n1 package microwaveable brown rice to make 1 1\/2-cups cooked rice
\n4 teaspoons toasted sesame oil, divided use
\n2 tablespoons low-salt soy sauce
\n1 egg
\n2 cups sliced onion
\n4 medium garlic cloves, crushed
\n1 cup frozen petite peas
\n8 ounces grass fed tenderloin steak cut into 1\/4 to 1\/2-inch cubes
\n7 or 8 large Chinese cabbage leaves, sliced (about 2 cups)
\n2 teaspoons sugar
\nSalt and freshly ground black pepper
\n6 scallions, sliced
\nMake rice according to package instructions and measure 1 1\/2-cups. Reserve any remaining rice for another meal. Set aside. Mix soy sauce and 3 teaspoons oil together in a small bowl. Set aside. Add the remaining 1 teaspoon oil to a wok or large skillet and heat on high. When oil is smoking, add egg and scramble well for 10 seconds. Immediately add the rice and onion. Toss for 3 minutes. Add garlic, peas and steak. Toss 1 minute. Add cabbage, sugar, salt and pepper to taste. Toss all ingredients together. Move the ingredients to the sides of the wok or skillet leaving a hole in the middle. Pour the soy sauce mixture into the hole. Move the ingredients to the hole and toss to cover them with the sauce. Add the scallions. Toss well, about 1 minute. Divide in half and place on two dinner plates.<\/p>\n
Yield 2 servings.
\nPer serving: 632 calories (29 percent from fat), 20.7 g fat (5.8 g saturated, 7.9 g monounsaturated), 149 mg cholesterol, 39.3 g protein, 76.3 g carbohydrates, 13.0 g fiber, 665 mg sodium.<\/p>\n
This Beef Fried Rice recipe offers a quick, delicious, and nutritious meal option that can be prepared in no more than 15 minutes. With its combination of toasted sesame oil, Chinese cabbage, and grass-fed beef, it provides a flavorful and healthy dining experience.<\/p>\n
Q: Can I use other types of oil instead of toasted sesame oil?
\nA: While other oils can be used, toasted sesame oil provides a unique nutty flavor that enhances the dish.
\nQ: How do I quickly defrost frozen peas?
\nA: Place the frozen peas in a colander and run warm water over them.
\nQ: Can I substitute Bok Choy for Chinese cabbage?
\nA: Yes, Bok Choy can be used as a substitute for Chinese cabbage leaves.
\nQ: How many servings does this recipe yield?
\nA: This recipe yields 2 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
Introduction to Beef Fried Rice Enjoy this quick fried rice dinner\u2014ready in just 15 minutes, including prep time. To make stir-frying a breeze, arrange all your prepped ingredients on a cutting board or plate in the order they\u2019ll be used. That way, you won\u2019t need to refer back to the recipe once cooking begins. I […]<\/p>\n","protected":false},"author":4,"featured_media":19963,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-19961","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i2.wp.com\/www.sun-sentinel.com\/wp-content\/uploads\/2025\/09\/202509080400MCT_____PHOTO____FOOD-QUICKFIX-MCT_45c612.jpg?w=1400px&strip=all&w=1400&resize=1400,967&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/19961"}],"collection":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/comments?post=19961"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/19961\/revisions"}],"predecessor-version":[{"id":19964,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/19961\/revisions\/19964"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media\/19963"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media?parent=19961"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/categories?post=19961"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/tags?post=19961"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}