Beef and Bok Choy Fried Rice

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
We’ve “beefed up” traditional fried rice, trading some of the rice for added lean meat and vegetables and we use whole-grain brown rice instead of white.

Ingredients

  • 2 tablespoon oil, canola
    divided
  • 3 large egg(s)
    lightly beaten
  • 1 1/2 pounds beef, flank steak
    cut into thin strips
  • salt
    to taste
  • peppercorns, black
    freshly ground, to taste
  • 1 tablespoon soy sauce, less sodium
  • 2 medium scallion(s) (green onions)
    sliced
  • 2 clove(s) garlic
    minced
  • 1 tablespoon ginger, fresh
    minced
  • 1 1/2 pounds bok choy
    cut crosswise into 1/2-inch strips (6 to 7 cups)
  • 2 cup(s) rice, brown, quick-cooking
    cooked

Instructions

  • 1

    Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add eggs and swirl to cover bottom of pan, lifting edges with a heatproof spatula to let uncooked egg reach the bottom of the pan. Continue until egg is set, 1 minute.Remove egg from pan, slice, and set aside.

  • 2

    Season steak with salt and pepper, add to the same skillet, and cook over medium-high heat, stirring frequently, until browned, about 5 minutes. Transfer to a bowl, add soy sauce, and stir to combine.

  • 3

    Heat remaining oil in the skillet over medium-high heat. Add scallions, garlic, and ginger and cook for 1 minute. Add bok choy and cook, stirring occasionally, until crisp-tender, about 4 minutes. Add reserved beef, reserved egg, and rice; cook 2 minutes more. Serve hot.

  • Each serving is 2 cups each.
Nutritional Information Amount Per Serving
  • Calories490
  • Total Fat21g
  • Saturated Fat5g
  • Sodium540mg
  • Carbohydrates27g
  • Dietary Fiber3g
  • Protein46g
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