Chinese · Dinner
Beef Fried Rice (Low-Calorie)
Wok-fried rice tossed with seared lean beef sirloin, egg, scallion, carrot and peas in a light soy seasoning. Cooked in minimal oil with no added sugar, delivering the classic charred, savoury wok-hei character of takeout-style beef fried rice.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
380Calories
29.5gProtein
15.2gFat
30.2gCarbs
2.9gSugar
2.8gFiber
616mgSodium
210mgChol
4.2gSat Fat
502mgPotassium
51mgCalcium
2.7mgIron
1.7mcgVitamin B12
7.8mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Slice beef sirloin against the grain, dice carrot, beat egg in a bowl, and fluff cooled rice with a fork to separate clumps.
2
Sear beef sirloin in vegetable oil over high heat in a wok 60–90 seconds per side until browned at edges, then remove to a plate.
3
Scramble egg in the same wok over medium heat 30–40 seconds until just set, push to the side, then add minced garlic and carrot and stir-fry over medium-high heat 1–2 minutes until carrot softens.
4
Add rice to the wok breaking up clumps, fry over high heat 3–4 minutes stirring frequently until grains separate and brown lightly in spots.
5
Toss beef and egg back into wok with peas, scallions, soy sauce, sesame oil and white pepper over high heat 1–2 minutes until heated through.
6
Plate
Taste and adjust salt, then transfer to a plate and scatter with extra scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef sirloin
- 1 1/3 cup220g cooked white rice, cooled
- 22 large eggs
- 1/2 cup60g carrot
- 1/2 cup66g frozen peas
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp low-sodium soy sauce
- 2 tsp2 tsp toasted sesame oil
- 2 tsp2 tsp vegetable oil
- 1/4 tsp1/4 tsp white pepper
- salt to taste
