Thursday, February 7, 2013

Crisped Rice with Beef, Vegetables, and Eggs

Ever have leftover rice and veggies that you really don't know what to do with?  Me too!  I saw this recipe and adapted it a bit to make it faster.  This recipe was filling and tasty; definitely different than your average one skillet meal!

{Crisped Rice with Beef, Vegetables, and Eggs}

This dish can be made with pork or chicken too; this is definitely a versatile dish!

{Good dilemma--the hubby ate the pre-made rice I had for this recipe so I had to make  more.  I included rice cooking instruction with the recipe}

{Crispy rice!}

{Add your choice of meat}


{Add eggs}

{Ready to eat!}

Crisped Rice with Beef, Vegetables, and Eggs

Serves 2


1/2 cup brown rice
2 cups beef broth
1 tablespoon olive oil
4 cloves garlic, minced
1/2 medium onion, diced
1 pound beef, cubed (chicken or pork can be used)
2 cups vegetables of your choice
1/2 cup ponzu
2 tablespoons sesame seed oil
2 tablespoons ginger, minced
1/4 teaspoon chili flakes
2 eggs
  1. Combine rice and broth in a saucepan; cook rice until tender. Leftover rice can be used.
  2. When rice is finished, heat olive oil in a pan until hot; add rice and fry until crispy.
  3. Add meat and cook until almost done.
  4. Add remaining ingredients except for eggs; simmer for 15 minutes.
  5. Make two wells in the beef mixture; crack one egg into each well.
  6. Cover the pan and allow the eggs to cook until desired doneness about 3-6 minutes.
If you don't have meat (you know those night-before-the-grocery-store-when-there-is-little-food), you could always just put eggs in it--still is delicious!
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