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Photo of Beef fried rice with fresh ginger by WW

Beef fried rice with fresh ginger

7
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A fresh, flavorful take on the restaurant classic. Make the rice a day in advance, or use microwave pouches of quick-cooking par-cooked rice, to make this easy entrée even simpler to prepare. If you have the time, place the steak in the freezer until it’s partially frozen so it's easier to slice. Let it defrost before cooking. A trio of ingredients are the key players that infuse this dish with bold flavor—soy sauce, ginger root, and garlic—and that bring all the components together with mouthwatering success. This dish reheats well, so leftovers will be welcome in your lunchbox!

Ingredients

Cooking spray

3 spray(s), divided

Egg

2 large egg(s), lightly beaten

Uncooked lean trimmed sirloin beef

12 oz, cut into thin strips

Less sodium soy sauce

⅓ cup(s), divided

Packaged coleslaw mix (shredded cabbage and carrots)

4 cup(s)

Frozen green peas

1 cup(s), thawed

Fresh ginger

2 Tbsp, fresh, grated, or less to taste

Jarred minced garlic

1 Tbsp

Cooked white rice

3 cup(s)

Scallions

½ cup(s), chopped, sliced

Instructions

  1. Coat a 12-inch or larger nonstick skillet with cooking spray; heat over medium heat. Add eggs; tilt pan so that eggs cover bottom. When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook over medium heat until eggs are cooked through, about 1 minute. Remove eggs to a bowl; set aside.Rinse skillet or wipe it clean; coat with cooking spray and heat over high heat. Add steak to skillet; toss with 1 tablespoon soy sauce. Stir-fry until browned, about 6 minutes; remove to bowl with eggs.Add coleslaw mix, peas, ginger and garlic to same skillet; stir-fry over medium-high heat until coleslaw mix is crisp-tender, about 3 minutes. Stir in cooked rice and remaining soy sauce (1/4 cup plus 1 teaspoon); reduce heat to medium and cook, tossing, until heated through, about 1 minute. Gently stir in cooked egg, steak and scallions; heat through. Yields about 1 3/4 cups per serving.

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