Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Japanese Ground Beef Fried Rice




Source of Recipe


Unknown


Recipe Introduction


*NOTE This is a recipe that is adjustable for appetites and numbers. Serves 6 to 12; reheated is great too.



List of Ingredients




1 to 2 lbs. ground beef
1 lb. sliced carrots
2 bunches sliced scallions with greens
8 to 20 oz. sliced fresh mushrooms
2 to 4 cups cooked rice, (any type- we like long grain)
Kikkoman soy sauce: 1/2 cup plus 1 Tblsp.
1 head cabbage (may use either green or Chinese)
2 large eggs
1/2 lb. snow peas (optional)


Recipe



Sauté in wok or large skillet: meat, (till browned) add carrots, then onion and mushrooms, add cooked rice stirring with large shallow spoon, lifting and turning. If meat is lean add corn or sunflower oil to prevent sticking. Sprinkle with 1/2 cup Kikkoman soy sauce. Thinly slice 1 medium to large head of cabbage; Sauté with rest of ingredients; add 1/2 lb. snow peas (optional). Cover and let steam briefly. Beat 2 whole eggs with 1 Tblsp. soy sauce and pour into another large skillet. Cook eggs until set, but not browned, turning once. Slice and toss with rice mixture. Serve with additional soy sauce, if desired.