Quick Asian Fried Rice with Steak Peas and Veggies

A savory stir-fried dish that brings together tender steak, sweet peas, and colorful frozen Asian vegetables in a delicious leftover rice base, all seasoned to perfection.

Ingredients

• 1 cup leftover cooked brown rice (GI: 55)
• 4 oz steak, thinly sliced (GI: 0)
• 1 cup frozen peas (GI: 51)
• 1 cup frozen Asian mixed vegetables (GI: 15-30 depending on vegetables, approximate average: 22)
• 1 tablespoon sesame oil (GI: 0)
• 2 tablespoons low-sodium soy sauce (GI: 20)
• 1 teaspoon garlic, minced (GI: 30)
• 1 green onion, chopped (GI: 15)
• Black pepper to taste

Cooking Instructions

1. Prepare Ingredients: Gather all your ingredients. Thaw the frozen peas and Asian vegetables if needed.

2. Sauté the Steak:

   • In a large skillet, heat the sesame oil over medium-high heat.
   • Add the sliced steak and season with black pepper. Sauté for about 3-4 minutes, or until the steak is cooked to your desired doneness (should reach a minimum internal temperature of 145°F).

3. Add Vegetables:

   • Stir in the minced garlic, frozen Asian vegetables, and peas. Cook for an additional 3-4 minutes until the vegetables are heated through.

4. Fry the Rice:

   • Add the leftover cooked rice into the skillet. Pour in the low-sodium soy sauce and stir to combine all ingredients evenly.
   • Cook for another 3-5 minutes, allowing the rice to heat and slightly crisp on the bottom.

5. Garnish and Serve:

   • Remove from heat and stir in the chopped green onions. Serve warm.

Flavor Profile Explanation

This dish offers a savory combination of tender, flavorful steak with a slight crunch from the vegetables, complemented by the umami richness of soy sauce and the nuttiness of sesame oil. The addition of green onions provides a fresh finish.

Serving Size

• Serves 2

Nutritional Facts