Bell Pepper
Beef Fried Rice

A vibrant, weight-loss-friendly bell pepper and beef fried rice loaded with colorful veggies, tender marinated beef, and fluffy scrambled eggs.

Ingredients

• 1 bowl cooked white rice
• 150 g beef flank or sirloin
• 2 eggs
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 50 g carrots
• 1 tbsp light soy sauce
• 1 tsp starch
• to taste black pepper
• to taste sea salt
• 1 tbsp cooking oil

Instructions

1. 1Spray Oil in Pan

   

   Spray a light layer of cooking oil into a hot black pan to prepare for cooking the eggs.

   Tip: Using a spray bottle helps distribute oil evenly while keeping calories low.
2. 2Pour Beaten Eggs

   

   Pour the beaten eggs directly into the heated, oiled pan to begin scrambling.

   Tip: Ensure the pan is adequately heated so the eggs cook quickly and evenly.
3. 3Scramble Eggs

   

   Use a spatula to gently scramble the eggs in the pan until cooked, then remove and set aside.

   Tip: Do not overcook the eggs so they remain soft when mixed back into the rice later.
4. 4Add Marinated Beef

   

   Transfer the previously marinated beef into the pan to begin the stir-frying process.

   Tip: Ensure the beef is evenly marinated with light soy sauce, pepper, and starch for maximum flavor and tenderness.
5. 5Sear the Beef

   

   Stir-fry the beef until it is about seventy percent cooked, then remove it from the pan and set it aside.

   Tip: Removing the beef while partially cooked prevents it from becoming tough and dry.
6. 6Add Oil and Carrots

   

   Add a splash of oil back into the empty pan, followed by the shredded carrots.

   Tip: Cook the carrots thoroughly so they blend well with the texture of the fried rice.
7. 7Soften the Carrots

   

   Stir-fry the carrots continuously over medium heat until they soften and release their natural sweetness.

   Tip: Stir-fry over medium heat to soften the carrots without burning them.
8. 8Add White Rice

   

   Tip a bowl of cooked white rice straight into the pan containing the softened carrots.

   Tip: Using cooked and cooled white rice works best for fried rice to prevent it from becoming mushy.
9. 9Mix in Bell Peppers

   

   Add diced colorful bell peppers to the rice and carrot mixture in the pan.

   Tip: Dice the bell peppers uniformly so they distribute evenly throughout the fried rice.
10. 10Return Scrambled Eggs

    

    Transfer the previously prepared scrambled eggs back into the pan with the rice and vegetable mixture.

    Tip: Break up the eggs slightly as you add them so they blend nicely with the grains of rice.
11. 11Return the Beef

    

    Add the previously cooked beef back into the pan along with all the other ingredients.

    Tip: Pour in any resting juices from the beef to keep the fried rice flavorful and moist.
12. 12Season the Dish

    

    Grind black pepper and sea salt directly over the mixed ingredients in the pan, then stir-fry everything together evenly.

    Tip: Adjust the salt and pepper to taste while tossing continuously over the heat.
13. 13Toss and Heat Through

    

    Add the diced bell peppers, scrambled eggs, and previously cooked beef back into the pan with the rice and carrots. Season with black pepper and sea salt, then toss and stir-fry everything evenly until thoroughly combined and heated through.

    Tip: Keep the heat medium-high while stir-frying to prevent the rice from getting soggy and ensure even seasoning.

Storage & Reheating

Burn It Off

Frequently Asked Questions