Oriental Rice Skillet
Take a trip down memory lane with this quick and easy to make, one skillet meal the whole family will love.
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.