TERIYAKI BEEF FRIED RICE
Yield 8 servings
Number Of Ingredients 11
Steps:
- Using toothed end of Meat Tenderizer, flatten steak; slice into thin strips using (7-in.) Santoku Knife. In large resealable plastic food storage bag, combine steak, gingerroot and garlic; seal bag and marinate in refrigerator at least 30 minutes.Add 1 tsp (5 mL) of the oil to Stir-Fry Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the steak mixture; stir-fry 2-3 minutes or until outside surfaces of steak are no longer pink. Remove from Skillet; keep warm. Repeat with remaining oil and steak mixture.Add broccoli, mushrooms, carrot and bell pepper to Skillet; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add rice, teriyaki baste and glaze and green onions; stir until combined. Return steak mixture to Skillet; stir and serve immediately.
Nutrition Facts :
TERIYAKI CHICKEN FRIED RICE
Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
- Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.
TERIYAKI FRIED RICE
Provided by Katie Sullivan Morford
Categories Rice Stir-Fry Kid-Friendly Quick & Easy Back to School Lunch Legume Healthy Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 2 to 3 servings
Number Of Ingredients 6
Steps:
- 1. In a medium skillet, heat the sesame oil over medium heat. Add the eggs and scramble until just cooked. Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.
- 2. Divide the fried rice between two or three thermoses.
BEEF TERIYAKI
This is a very easy and simple recipe to make and very hearty and tasty as well!!
Provided by CORWYNN DARKHOLME
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Meanwhile, slice beef into very thin strips.
- In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
- In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
- Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 28.7 g, Cholesterol 32.7 mg, Fat 4.9 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 1.8 g, Sodium 569.4 mg, Sugar 3.4 g
TERIYAKI BEEF FRIED RICE
Steps:
- Melt 1 Tbsp of butter in a large skillet. Add the beaten eggs and season lightly with table salt.
- Cook in a solid sheet. Carefully fold and remove from the skillet. Slice into strips and set aside.
- Drizzle the skillet with olive oil. Add the ground beef, green onion, garlic salt and black pepper. (Reserve 2 Tbsp green onion for garnishing)
- Cook over medium-high until the beef has browned and no pink remains. Drain any excess fat from the pan.
- In a small bowl, whisk together the teriyaki sauce, sesame oil, brown sugar, ground ginger and sriracha sauce.
- Add to the skillet along with the rice and peas. Cook over medium stirring constantly.Cook just until the peas begin to thaw.
- Add the egg strips and remaining butter to the skillet. Stir until the butter has melted then remove from the heat.
- Serve immediately sprinkled with toasted sesame seeds and reserved green onion.
Nutrition Facts : ServingSize 1 serving, Calories 210 kcal, Carbohydrate 6 g, Protein 16 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 112 mg, Sodium 1071 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 8 g
TERIYAKI BEEF FRIED RICE
Teriyaki Beef Fried Rice There's beef, there's Teriyaki, there's rice... and it's fried. So I think this qualifies as a 'Fried Rice Recipe'. True it probably doesn't conform to fried rice recipe style guidelines, and you won't find this at the Chinese restaurant takeout; but it is damn good, and you may eat it all in one sitting. Ingredients: 1 cup (250 mL) uncooked basmati Rice 1½ cups (375 mL) water or beef or chicken broth 200g beef ¼ tsp (1 mL) baking soda 1 tsp (5 mL) corn starch Black pepper to taste 2-4 Tbsp (30-60 mL) Teriyaki sauce to taste Thumb of ginger to taste 1 bunch (150g) broccoli 2 (120g) carrots 1 bunch (100g) green onions ½ onion (50g) 2 eggs 1 cup (250 mL) frozen peas A few dashes of Shichi-mi tōgarashi High heat cooking oil like grapeseed. Method: Cook the rice by the dry method: 1 part rice to 1.5 parts liquid. When cooked spread on a sheet tray and leave to dry out for about an hour. Slice up the beef into small strips or cubes. Mix the beef in a bowl with the corn starch, baking soda, pepper, and teriyaki sauce. Prep the veg by cutting into small even, easily cooked dice. Par steam the broccoli florets. Crack the eggs into a bowl and fork mix them. Heat the wok over high heat, pour in some oil. Scramble the eggs and then place in a bowl. Stir fry the beef until just cooked, and then place in the bowl with the cooked egg. Stir fry the onions, and then place in the bowl with the cooked egg and beef. Repeat with the carrots and broccoli stems, but leave them in the wok when cooked and add in the broccoli florets, and the frozen peas. Add the cooked rice to the wok, and stir until heated through. Add the cooked / reserved items back to the wok, and stir until heated through. Check the seasoning and adjust with more teriyaki sauce if desired. Sprinkle on some Shichi-mi tōgarashi . Sprinkle with reserved green onion tops before serving.
Provided by Author: LeGourmetTV
Categories cooking, food, recipes, recipe, Le Gourmet TV
Time 30m
Yield Yield: 4-6
Number Of Ingredients 16
Steps:
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Cook the rice by the dry method: 1 part rice to 1.5 parts liquid. When cooked spread on a sheet tray and leave to dry out for about an hour.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Slice up the beef into small strips or cubes. Mix the beef in a bowl with the corn starch, baking soda, pepper, and teriyaki sauce.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Prep the veg by cutting into small even, easily cooked dice. Par steam the broccoli florets.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Crack the eggs into a bowl and fork mix them.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Heat the wok over high heat, pour in some oil. Scramble the eggs and then place in a bowl.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Stir fry the beef until just cooked, and then place in the bowl with the cooked egg. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Stir fry the onions, and then place in the bowl with the cooked egg and beef.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Repeat with the carrots and broccoli stems, but leave them in the wok when cooked and add in the broccoli florets, and the frozen peas.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Add the cooked rice to the wok, and stir until heated through. Add the cooked / reserved items back to the wok, and stir until heated through.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Check the seasoning and adjust with more teriyaki sauce if desired.
- p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 18.0px Helvetica} Sprinkle on some Shichi-mi tōgarashi . Sprinkle with reserved green onion tops before serving.
Nutrition Facts :
BEEF TERIYAKI FRIED RICE
Steps:
- Beat the egg and add a table spoon of water to eat and beat well then using a little oil fry the egg, then cut the egg into little strips. Put the olive oil in the wok and heat the oil, once the oil is hot enough add the garlic and spring onion after a minute or two add the beef strips and teriyaki. Stir to mix well and cook till the beef is cooked, then add your frozen vegetables. Once the Vegetables have been heated add the cooked rice and stir completely ensuring that the rice mixed completely with the sauce. If you like your rice with a little bit more liquid you can add water to the sauce before adding the rice. Bon Apetit
BEEF TERIYAKI FRIED RICE
This is the perfect meal for that small amount of left over ground beef that remains after making burgers. I know it sounds weird, but this is so good. I came up with it one night when I had some leftover rice and a bit of ground beef in the fridge. Quick, easy and delicious. You can easily change the vegetables for whatever you have on hand. Measurements are approximate, and should work well being adjusted to whatever is in your fridge.
Provided by C. Taylor
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a nonstick pan, heat the tbs. of oil and then cook the ground beef and garlic till meat is cooked through. Add the soy sauce, ginger and brown sugar, cooking till the sauce thickens. Set aside in a bowl.
- In the same pan add 1 tbs.of oil and cook the vegetables and garlic. Once cooked, set aside.
- Add the remaining oil and heat. Add the cooked rice and stir till heated through. Add the scrambled eggs and the vegetables, mixing through.
- Finally add the ground beef making sure to also add the sauce. Mix thoroughly and enjoy.
Nutrition Facts : Calories 371.2, Fat 17.9, SaturatedFat 4, Cholesterol 122.9, Sodium 954.2, Carbohydrate 40.3, Fiber 1.4, Sugar 14.3, Protein 12.5
THAI BEEF FRIED RICE
This fried rice is made with ground beef, and is Thai home cooking at its best! Enjoy the delicious flavor that the soy sauce, fish sauce, and fresh tomato bring to this version of fried rice.
Provided by Diana71
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Warm vegetable oil and sesame oil in a wok or large skillet. Add bell pepper, onion, and green onion; cook for 2 minutes. Add ground beef, sprinkle garlic powder over mixture, and cook for 1 minute longer.
- Stir in diced tomato, fish sauce, and soy sauce; saute for 2 minutes. Add rice, mix until combined, and cook until heated through, 7 to 10 minutes. Season with salt and pepper and squeeze lime wedged over top.
- Pour beaten egg into a separate, small pan and let cook for 30 seconds. Lift the edges of the omelet so that any uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, about 4 minutes.
- Divide rice into two portions and serve 1/2 of the omelet over each serving.
Nutrition Facts : Calories 709.1 calories, Carbohydrate 52.5 g, Cholesterol 204.4 mg, Fat 35.5 g, Fiber 2.5 g, Protein 41.9 g, SaturatedFat 11.7 g, Sodium 1593.4 mg, Sugar 4.4 g
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