I saw this recipe from Lynn and thought it looked like a great way to use the beef in the freezer as well as the vegetables in the fridge. You could really make this your own and add whatever you need to use up.
I cut the rice in 1/2 when I made this, but left the vegetables and meat the same as the recipe. It came together pretty quickly and was an easy weeknight meal. We’ll definitely be making this again.
Beef Fried Rice
1 pound ground beef
2 garlic cloves, minced
1 cup finely chopped carrots
1/2 cup finely chopped onion
3/4 cup chopped fresh mushrooms
1 small can of diced water chestnuts, drained (This was not in the original recipe)
1/4 teaspoon ground ginger (or use a little fresh if you have some)
Salt and pepper to taste
5 cups cooked long grain rice
2 eggs, scrambled
1/3 -1/2 cup soy sauce
In a large skillet, brown beef. Drain all but 2-3 tablespoons fat and add garlic, carrots, celery and onion cook until onions are slightly tender. Then add mushrooms and cook until all vegetables are tender. Add ginger, salt, pepper, rice and eggs; stir until well mixed and eggs are cooked. Add soy sauce and heat through.