Beefy Asian Rice makes a great freezer dinner, to be thawed, warmed and enjoyed.
Beefy Asian Rice Skillet
Cook's notes: Freeze 1 1/2-cup batches of leftover Beefy Asian Rice in freezer-weight plastic bags or freezer containers. To thaw, open the bag 1 inch and microwave for 2 minutes at half power. (Be sure to use freezer-weight bags. Thinner bags may melt in the microwave.) Remove the rice, place in a serving bowl or on a plate, and microwave at full power for 2 1/2 minutes more, or just until heated through. If using converted rice or regular 20-minute rice, adjust the amount of rice and broth to yield 6 cups of cooked rice. (Five-minute rice does not triple, but doubles in volume when it cooks.)
2 cans (141/2 ounces each) beef broth
3 cups five-minute rice
1 pound extra-lean ground beef, fresh or frozen
1 teaspoon peanut or other vegetable oil
1 large onion (for 1 cup chopped)
2 carrots (for 1 cup sliced)
1 cup already-sliced fresh mushrooms, optional
1/4 cup of white wine (optional) or white grape juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons ketchup
1 tablespoon plus 1 1/2 teaspoons bottled minced garlic
1 tablespoon plus 1 1/2 teaspoons rice-wine vinegar
1 tablespoon bottled chopped ginger
1 1/2 teaspoons dark sesame oil
1/2 cup frozen green peas
Open the broth cans and remove any visible fat. Pour it into a 3-quart (or larger) saucepan,
cover and bring it to a boil. Meanwhile, proceed with steps 2, 3 and 4. When the broth comes to a boil, add the rice, reduce the heat to low, and simmer 5 minutes.
If the meat is frozen, run it under hot water so you can remove any packaging. Place the meat on a microwave-safe plate and microwave on high for 3 minutes, uncovered, to begin defrosting.
While the meat defrosts, heat the oil on medium heat in an extra-deep skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Peel the carrots and cut them at an angle into 1/2-inch slices. Add them to the skillet.
Add the partially defrosted meat and the mushrooms (if using) to the skillet. Raise the heat to high, turning and breaking up the meat from time to time. (It should be time to add the rice to the broth now.)
Add the wine (if using), soy sauce, oyster sauce, ketchup, garlic, vinegar and ginger to the meat. Stir well. Reduce the heat to low. Stir in the green peas and sesame oil, then stir in the rice and serve at once. Pass additional soy sauce at the table, if desired. Serves 6.
- Each serving contains 556 calories (27 percent from fat), 17 g fat (6 g saturated), 55 mg cholesterol, 25 g protein, 78 g carbohydrates, 2 g dietary fiber, 890 mg sodium.