Enjoy this quick fried rice dinner—ready in just 15 minutes, including prep time. To make stir-frying a breeze, arrange all your prepped ingredients on a cutting board or plate in the order they’ll be used. That way, you won’t need to refer back to the recipe once cooking begins.

I use toasted sesame oil to add a subtle, nutty depth of flavor. You can find it in the Asian foods section of most grocery stores. For the greens, I chose Chinese cabbage, also known as Napa cabbage, prized for its pale green, crisp, and tender leaves.

HELPFUL HINTS:

Bok Choy can be used instead of Chinese cabbage leaves.

To quickly defrost frozen peas, place them in a colander and run warm water over them.

COUNTDOWN:

Make rice and set aside.

Mix soy sauce and oil together and set aside.

Arrange all ingredients on a dish or board ready to stir fry.

Complete the recipe.

SHOPPING LIST:

To buy: 1 package microwaveable brown rice (to make 1 1/2-cps cooked), 1 bottle toasted sesame oil, 1 small bottle low-salt soy sauce, 1 container frozen petite peas, 8 ounces grass fed beef tenderloin, 1 head Chinese cabbage and one bunch scallions.

Staples: onion, garlic, egg, sugar, salt and black peppercorns.

Beef Fried Rice

Recipe by Linda Gassenheimer

1 package microwaveable brown rice to make 1 1/2-cups cooked rice

4 teaspoons toasted sesame oil, divided use

2 tablespoons low-salt soy sauce

1 egg

2 cups sliced onion

4 medium garlic cloves, crushed

1 cup frozen petite peas

8 ounces grass fed tenderloin steak cut into 1/4 to 1/2-inch cubes

7 or 8 large Chinese cabbage leaves, sliced (about 2 cups)

2 teaspoons sugar

Salt and freshly ground black pepper

6 scallions, sliced

Make rice according to package instructions and measure 1 1/2-cups. Reserve any remaining rice for another meal. Set aside. Mix soy sauce and 3 teaspoons oil together in a small bowl. Set aside. Add the remaining 1 teaspoon oil to a wok or large skillet and heat on high. When oil is smoking, add egg and scramble well for 10 seconds. Immediately add the rice and onion. Toss for 3 minutes. Add garlic, peas and steak. Toss 1 minute. Add cabbage, sugar, salt and pepper to taste. Toss all ingredients together. Move the ingredients to the sides of the wok or skillet leaving a hole in the middle. Pour the soy sauce mixture into the hole. Move the ingredients to the hole and toss to cover them with the sauce. Add the scallions. Toss well, about 1 minute. Divide in half and place on two dinner plates.

Yield 2 servings.

Per serving: 632 calories (29 percent from fat), 20.7 g fat (5.8 g saturated, 7.9 g monounsaturated), 149 mg cholesterol, 39.3 g protein, 76.3 g carbohydrates, 13.0 g fiber, 665 mg sodium.

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