Recipe: beef & vegetable fried rice

Ingredients

• 1 pound Ground Beef (93% lean or leaner)

• 2 teaspoons minced garlic

• 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

• 1 red bell pepper, cut into 1/2-inch pieces

• 1 package (6 ounces) frozen pea pods

• 3 cups cold cooked rice

• 3 tablespoons reduced-sodium soy sauce

• 2 teaspoons sesame oil

• 1/4 cup thinly sliced green onions

Directions

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, garlic and ginger; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings, as necessary.Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
2. Heat 2 tablespoons water in same skillet over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally. Stir in rice, soy sauce and sesame oil.
3. Return beef to skillet; heat through. Stir in onions.

NUTRITION INFORMATION
Nutrition information per serving using 93% lean ground beef: 421 Calories; 98.1 Calories from fat; 10.9g Total Fat (3.7 g Saturated Fat; 0.2 g Trans Fat; 1.5 g Polyunsaturated Fat; 4.3 g Monounsaturated Fat;) 84 mg Cholesterol; 510 mg Sodium; 48 g Total Carbohydrate; 3.2 g Dietary Fiber; 1.5 g Total Sugars; 32 g Protein; 0 g Added Sugars; 56.9 mg Calcium; 6.4 mg Iron; 651 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 9.5 mg NE Niacin; 0.7 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 331 mg Phosphorus; 7.4 mg Zinc; 32.1 mcg Selenium; 99.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.