Beef and veggie fried rice recipe

CENTENNIAL, Colo. — There are many delicious ways to bring beef to the table this summer.

Give leftover rice new life with seasoned ground beef and sautéed peas and peppers.

Beef And Vegetable Fried Rice

Ingredients

1 pound ground beef (93% lean or leaner)

2 teaspoons minced garlic

1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

1 red bell pepper, cut into 1/2-inch pieces

1 package (6 ounces) frozen pea pods

3 cups cold cooked rice

3 tablespoons reduced-sodium soy sauce

2 teaspoons sesame oil

1/4 cup thinly sliced green onions

Procedure

Heat large nonstick skillet over medium heat until hot. Add ground beef, garlic and ginger; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings, as necessary.

Cook’s tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.

Heat 2 tablespoons water in same skillet over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally. Stir in rice, soy sauce and sesame oil.

Return beef to skillet; heat through. Stir in onions.

Safe Handling Tips

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.

• Wash all cutting boards, utensils, and dishes after touching raw meat.

• Do not reuse marinades used on raw foods.

• Wash all produce prior to use.

• Cook beef until temperature reaches 145 degrees for medium rare steaks and roasts 160 degrees for ground beef.

• Refrigerate food promptly.

Learn more at www.beefitswhatsfordinner.com.