Easy and GOOD! I make this often.
- 1 clove garlic minced
- 1 tablespoon butter
- 2 tbsp. olive oil
- 1 small onion diced
- 3 eggs beaten
- 1 1/4 tsp. sugar
- 2 tbsp. soy sauce
- 2 teaspoons ginger
- 1 teaspoon dried red pepper flakes
- 2 green onions thinly sliced
- 2 cups cold cooked white rice
- 1 cup cooked ground chuck
- bean sprouts optional
- mushrooms optional for variation
- Carbohydrate 33.6718879125008 g
- Cholesterol 560.340520833333 mg
- Fat 31.1004235416667 g
- Fiber 1.58776670956612 g
- Protein 25.422795625 g
- Saturated Fat 9.2815675 g
- Serving Size 1 1 Serving (342g)
- Sodium 478.155 mg
- Sugar 32.0841212029347 g
- Trans Fat 3.659669375 g
- Calories 516 calories
Step-by-step
- I cook my rice in a Rice Cooker and then add to the hamburger mixture when it's finished cooking.
- Mix well.
- Good served with a salad.
- Blend sugar and soy sauce. Set aside.
- Heat butter in small skillet, add egg and cook as for soft scrambled eggs. Set aside.
- Heat olive oil in wok or large skillet.
- Add garlic, ginger, onion and pepper. Stir-fry for 1 min. longer.
- Add rice & ground round. Stir-fry for 3 to 4 min. longer.
- Stir in soy sauce mixture and heat. Stir in Scrambled eggs and serve at once.
- Add additional soy sauce, to taste.
Swapping white rice for brown grain drastically alters the moisture absorption rate, requiring an extra splash of water during the stir-fry phase to prevent the pan from scorching. Ground chuck must reach a completely opaque grey-brown hue with rendered fat glistening before any starches enter the skillet, ensuring the meat proteins develop a savory sear rather than steaming in their own juices. When scrambling eggs in the separate skillet, remove them while they still appear slightly glossy and wet because residual heat will finish cooking them through without turning the curds rubbery. Cold, day-old white grains yield the best separation in a hot wok, whereas freshly steamed rice holds too much internal moisture and clumps into dense, gummy pockets. Keeping the heat source roaring high allows the ginger, garlic, and red pepper flakes to release their aromatic essential oils within sixty seconds without burning the minced alliums. Storing leftovers in an airtight container in the refrigerator for up to three days works well, though reheating requires a hot pan with a teaspoon of oil to restore the distinct grain texture instead of microwaving, which softens the starches.
