Ingredients:

  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp granulated sugar
  • 1/2 tsp ground ginger
  • 1 lb lean ground beef
  • 1 tbsp vegetable oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 cups chilled, day-old cooked long-grain white rice
  • 1 cup frozen peas and carrots, thawed
  • 3 cloves garlic, minced
  • 2 stalks green onion, sliced
  • 2 large eggs, lightly beaten
  • 1 tbsp unsalted butter

Instructions:

  1. In a small bowl, whisk together the soy sauce, sesame oil, sugar, and ginger until the sugar is fully dissolved; set aside.
  2. Heat 1 tablespoon of vegetable oil in a wok or large non-stick skillet over medium-high heat.
  3. Add the ground beef, salt, and pepper; cook for 5–7 minutes, breaking the meat apart with a spatula, until deeply browned and it reaches an internal temperature of 160°F (71°C). Remove beef from the pan and set aside on a plate, leaving the rendered fat in the wok.
  4. Add the butter to the same pan. Once bubbling, stir in the minced garlic and the white parts of the sliced green onions, sautéing for 30 seconds until fragrant.
  5. Toss in the peas and carrots and stir for 2 minutes until warmed through and slightly charred.
  6. Push the vegetables to the side of the pan and pour in the beaten eggs; scramble quickly until just set.
  7. Add the chilled rice, breaking up any large clumps with the spatula. Increase heat to high and stir-fry for 3–4 minutes.
  8. Pour the prepared savory sauce over the mixture and stir in the cooked beef; toss for another 2 minutes until the rice is deep amber.
  9. Stir in the green onion tops just before serving.