Today we’re taking a stroll down memory lane. This one skillet meal is almost exactly what I remember from my childhood but without all the chemical preservatives and unpronounceable additives that aren’t good for you. It’s even got some good for you veggies in it. A dish that will get your kids eating their veggies is always a welcome meal. It’s just as quick and easy to make as the boxed variety from years gone by. This is the perfect meal to get on the table when time is short but you want a flavorful easy to make meal to serve your family for dinner.
Did you grow up eating Hamburger Helper? Go on admit it, there was one flavor that was your favorite, right? Which one was it? My mom always made the Beef Noodle, not my favorite. Too salty, even for my salt loving palate. My favorites were either the Lasagna or the Rice Oriental. I confess to serving up the Lasagna Hamburger Helper on many occasions when my kids were young and I was working full-time. I would doctor it up by melting some shredded cheddar cheese on top. I guess I was a foodie even back then; I couldn’t just follow the directions on the box, I had to make it my own. My boy’s gobbled it up!
Of the three starches, my mom served up potatoes most often, noodles came in a close second, but she rarely served up rice. I think that’s why I really liked the Rice Oriental, it was something completely different from what usually appeared on our table for dinner.
Not only are you going to love how easy this meal is to prepare, but you don’t even need precooked rice to make it. Everything comes together in just about 30 minutes in one skillet! That makes clean up a breeze; just one pan to wash. Gotta love that!
Cook ground beef over medium high heat, breaking it up into small crumbles with a wooden spatula as its cooks.
Once beef is cooked through drain off any excess fat.
Add rice, beef broth, soy sauce, oyster sauce, Worcestershire sauce, and rice vinegar.
Stir to combine.
Add sriracha sauce if you want to add a little heat.
Add garlic powder and pepper. Stir to combine.
Increase heat and bring mixture to a boil.
Once broth is simmering, cover the pan and reduce heat to low. Simmer for 15 minutes.
Stir and add shredded carrots to the pan.
Cover and cook on low heat for another 10-15 minutes or until rice is soft and cooked through, and carrots are tender, stirring occasionally.
Cook until rice is soft and has absorbed all the liquid in the pan.
TIP: To quickly thaw peas, place frozen peas in a colander and rinse under cold water.
Stir in the thawed peas.
Stir to combine and cook until peas are heated through. It won’t take long, about 1-2 minutes.
To serve, garnish with sliced green onions if desired.
This quick and easy to make meal is a real hit with my guys. I love how easy it is to make and that it only uses one skillet. I love pantry meals like this where you can have dinner on the table in no time if you have a pound of ground beef and some carrots in the fridge. A much healthier meal than anything you can pick up at a drive thru and so economical too. Give this one a try, I think your family will enjoy it too!
Oriental Rice Skillet
Equipment
- large skillet with lid
Ingredients
- 1 lb ground beef
- 1 cup uncooked white rice
- 3 cups beef broth
- 3 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp rice vinegar
- 1 tbsp Sriracha sauce, optional
- 1 tsp garlic powder
- ½ tsp pepper
- 1 cup carrots, shredded
- 1 cup frozen peas, thawed
- sliced green onions, optional garnish
Instructions
- Cook ground beef over medium high heat, breaking it up into small crumbles with a wooden spatula as its cooks.
- Once beef is cooked through drain off any excess fat.
- Add rice, beef broth, soy sauce, oyster sauce, Worcestershire sauce, and rice vinegar.
- Stir in sriracha sauce if using.
- Stir to combine.
- Add garlic powder and pepper. Stir to combine.
- Increase heat and bring mixture to a boil.
- Once broth is simmering, cover the pan and reduce heat to low. Simmer for 15 minutes.
- Stir and add shredded carrots to the pan.
- Cover and cook on low heat for another 10-15 minutes or until rice is soft and cooked through, stirring occasionally.
- Once rice is soft and has absorbed all the liquid in the pan stir in the thawed peas.
- Stir to combine and cook until heated through, about 1-2 minutes.
- To serve, garnish with sliced green onions if desired.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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