Making the most out of ingredients you probably already have on hand, this five-ingredient fried rice is sure to
satisfy when takeout cravings hit hard.
Makes
about 4 servings
Total Time
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Ingredients
Test Kitchen Approved
Five-Minute Morning Prep
Cook rice according
to package directions; cover and refrigerate.
Test Kitchen Tip
Chilling cooked rice helps keep the grains from sticking together and getting clumpy. You can also run rice under cold water until clear before cooking to achieve the same result. To chill, spread cooked rice in a thin layer on a small baking sheet and refrigerate.
Instructions
Heat 1 tablespoon olive oil in a large skillet, over medium heat. Add beef; cook until browned and crumbly,
8 to 10 minutes. Let drain and
set aside; wipe skillet clean.
Whisk eggs in a small bowl.
Heat 2 tablespoons olive oil in
same skillet, over medium-high heat. Add chilled rice; cook, stirring occasionally, until heated through,
3 to 4 minutes. Make a well in
center of rice. Reduce heat to medium. Whisk eggs again,
and pour into center of the well.
Stir until eggs are scrambled.
Return beef to skillet. Add peas, tamari, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Cook, stirring gently, until heated through, about 3 minutes. Serve immediately.
