Recipe: Perfect Fried rice with veggies and meat

Fried rice with veggies and meat. This fried rice is very simple and quick to make. It also helps get rid of those vegetables and rice leftovers. Here is how to make a meat and vegetable fried rice.

I love it because it is quick, easy, and incredibly versatile. I throw in whatever vegetables and meat I happen to have in the house. You can adapt this fried rice recipe to use any protein you like. You can cook Fried rice with veggies and meat using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Fried rice with veggies and meat

1. You need 3 cups of basmati rice.
2. It's 4.5 cups of water.
3. Prepare 1 tbsp of butter.
4. It's 4 of carrots.
5. Prepare 6 of zucchinis.
6. It's 1 cup of peas.
7. It's 2 of medium onions.
8. Prepare 1 cup of bell peppers.
9. It's 150 ml of beer or white wine.
10. It's 0.5 kg of beef steak.
11. You need 1.5 tsp of salt.
12. It's of black pepper.
13. Prepare of Garlic powder.
14. Prepare of Dried garlic flakes.
15. Prepare of Ginger powder.
16. It's 1 tbsp of brown sugar.
17. Prepare of Soy sauce.
18. Prepare of Sesame oil.
19. You need of sesame seeds (for garnish).
20. Prepare of Vegetable oil.
21. It's of Cayen pepper.

Place rice and water in a medium saucepan, and bring to a boil. Fried rice recipes typically call for Chinese-style medium-grain rice, though Thai-style versions use fragrant jasmine, and Japanese-style fried rice can even be made with short-grain sushi rice. I tried making fried rice with all of those, as well as with long-grain rice (standard Carolina and basmati rice) and parboiled rice (like Uncle Ben's). Mixed frozen vegetables make this healthy fried rice recipe quick, easy and economical.

Fried rice with veggies and meat instructions

1. Wash the rice and heat the water..
2. In a large pot put the water, butter and rice and cook on medium to low heat. Let it steam until it's almost well cooked. Let it cool down (preferably in the fridge).
3. Cut all vegetables in thin and long slices..
4. In another large pot add a bit of vegetable oil and cook all the vegetables together. Add salt, pepper and cayenne to taste. Add 1 tsp ginger powder.
5. Keep mixing all the vegetables together on high heat until the water comes out of them and dries out. Remove them from the pot..
6. Cut the meat into cubes. Add garlic powder, dried garlic flakes, ginger powder, black pepper and soya sauce to taste. Let them marinate for 30 mins..
7. In the same pot used for the vegetables, add some vegetable oil and cook the meat on high heat. Add 1 tbsp brown sugar. When the meat is ready add beer or wine and let it boil for 30 seconds..
8. In the large pot, add to the meat the vegetables and rice. Mix all together on low heat and add soya sauce and sesame oil to taste. Keep stirring until all ingredients are mixed very well together and until the rice is fully cooked..
9. Serve with sesame seeds..

If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok--if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients. I designed this recipe to work well in a regular skillet (preferably cast iron), since most of us don't have woks at home. The only tricky part, which really isn't so difficult, is to cook the eggs, vegetables and rice separately, and combine them all at the end. Traditionally, the Chinese do not add soy sauce to the rice.