I usually cook fried rice for breakfast because I need all the energy to start and endure a long day. But it’s perfect even for lunch and dinner.
Our friend from Lynn’s Kitchen Adventures has this to say about this recipe:
Had leftover fried rice one night and I decided to freeze it in a Ziploc type bag to use for a quick lunch one day. The day I needed it for lunch I just took it out of the freezer in the morning and reheated it at lunch time. It worked perfectly.
It’s hitting two birds with one stone!
1 pound ground beef
2 garlic cloves, minced
1 cup peeled and grated carrots
1/2 cup finely chopped onion
3/4 cup chopped fresh mushrooms
1/4 teaspoon ground ginger (or use a little fresh if you have some)
Salt and pepper to taste
5 cups cooked long grain rice
1/3 -1/2 cup soy sauce ( I use gluten-free soy sauce)
Whisk eggs in a small bowl and set aside.
In a large skillet, brown beef.
Drain all but 2-3 tablespoons fat and add garlic, carrots, and onion cook until onions are slightly tender.
Then add mushrooms and cook until all vegetables are tender.
Add ginger, salt, pepper, rice, and eggs. Stir until well mixed and eggs are cooked.
Add soy sauce and cook until heated through.
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Quick Tip: Best served while hot.
Thanks again to Lynn’s Kitchen Adventures for this amazing recipe.