High Protein Beef and Vegetable Fried Rice
Packed with lean ground beef, vibrant veggies, and hearty brown rice, this High-Protein Beef and Vegetable Fried Rice is a flavor-packed twist on a classic takeout favorite. Perfect for fueling your day, this recipe is loaded with protein from egg whites and beef, while fiber-rich vegetables like carrots, red bell peppers, and snow peas add a nutritious crunch. Infused with fragrant garlic, ginger, and a splash of low-sodium soy sauce, every bite bursts with savory goodness. Quick and easy to make in just 40 minutes, this high-protein, meal-prep-friendly dish is perfect for busy weeknights or post-workout meals. Serve it hot and garnish with fresh green onions for a wholesome, satisfying twist on fried rice!
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Recipe Information
Ingredients
- 450 grams lean ground beef
- 4 cups cooked brown rice
- 4 large egg whites
- 1 large carrot
- 1 medium red bell pepper
- 150 grams snow peas
- 3 stalks green onion
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 inch piece fresh ginger
- 3 pieces garlic cloves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the vegetables: peel and finely dice the carrot, deseed and chop the red bell pepper into small cubes, and trim the ends off the snow peas.
Mince the ginger and garlic, and thinly slice the green onions, keeping the white and green parts separate.
Heat one tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the lean ground beef to the skillet, season with salt and black pepper, and cook until it is browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set it aside.
In the same skillet, add another tablespoon of vegetable oil and heat over medium-high heat.
Add the minced ginger, garlic, and the white parts of the green onion. Sauté for about 1 minute until fragrant.
Add the diced carrot, red bell pepper, and snow peas to the skillet. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
Push the vegetables to one side of the skillet and pour in the egg whites, slowly scrambling them until fully cooked.
Add the cooked brown rice to the skillet along with the cooked beef. Mix all the ingredients thoroughly.
Pour over the low-sodium soy sauce and sesame oil, tossing everything together to ensure even coating and flavor distribution.
Stir-fry everything for an additional 3-4 minutes until everything is well combined and heated through.
Garnish with the green parts of the sliced green onions before serving.
Serve hot, and enjoy your High Protein Beef and Vegetable Fried Rice!
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 4837 mg | 210% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 16.7 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1876 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
