EASY BEEF FRIED RICE



Beef fried rice is probably one of my favorite dishes on a standard Chinese takeout menu (at least when you get to the fried rice column). Stir-fried beef with onions, peas, and of course, a little wok hei is a powerful combination that is often taken for granted. Judy would agree with me because, shortly after we met, I discovered it was her favorite fried rice dish also! (That was one of many things that sealed the deal for me!) All kidding aside, even today, when we are traveling and in need of fresh veggies, we seek out the nearest Chinese take-out restaurant to get our fix of green vegetables and indulge in a good take-out style beef fried rice.

One topic of late on the blog is whether or not one should use MSG . Oftentimes, part of the treat of ordering take-out is the flavor boost that comes from having a little MSG added to every dish. We don’t have to tell you that MSG is still quite controversial—some say it’s fine, others say it’s a scourge on food. Just check out some comments in our egg drop soup post to see the discussion among our readers! But as a child of two Chinese restaurant owners, I would be lying if I said that a little MSG here and there doesn’t add a great kick and that impossible-to-deny restaurant quality beef fried rice.

Adding MSG is always optional, but if you’re curious about it and you don’t have any allergies, I have to say that this beef fried rice recipe is the perfect opportunity to try adding a half teaspoon to decide for yourself.

PLEASE, USE THE NEXT PAGE BUTTON OR OPEN BUTTON BELOW FOR THE RECIPE AND INGREDIENTS.




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