Red Meat Allergy Friendly Classic Beef Fried Rice

Total time35 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Classic Beef Fried Rice

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Ingredients

4 servings

For the beef marinade

1 lb flank steak, thinly sliced against the grain into ¼-inch strips
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil

For the fried rice

4 cups cooked long-grain white rice, day-old and cold
3 tbsp neutral oil (such as vegetable oil or canola oil), divided
3 large eggs, lightly beaten
3 cloves garlic, minced
1 cup frozen peas and carrots, thawed
3 green onions, thinly sliced, white and green parts separated
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
¼ tsp white pepper

For serving

1 tsp chili garlic sauce (optional)

Instructions

1
In a medium bowl, combine the sliced flank steak with 2 tbsp soy sauce, cornstarch, and 1 tsp sesame oil. Toss until every strip is evenly coated and let sit at room temperature for 10 minutes while you prep the remaining ingredients.
2
Break up the cold rice with your hands or a fork so there are no large clumps — each grain should be separate before it hits the pan.

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