This post is sponsored by USA Rice Canada. The recipe and all opinions in the post are entirely my own.
I grew up eating rice pretty much on a daily basis, and it is now a staple in my household. Our family loves it as it is healthy, affordable, and versatile. Great for feeding my hungry family! Its versatility is what makes it practical for family meals.
I love making fried rice as it is a great way to use up leftover rice and produce in my fridge. The combination of what could be added to my fried rice is endless. Plus, it is a hit with my kids and perfect for my daughter’s school lunches!
This beef fried rice recipe, using U.S. grown rice (I like the consistency of US rice) is quick to make as it uses frozen corn and edamame that does not need to be blanched and cooks in a few minutes. I cooked the rice and marinated the beef the night before to save on my cooking time – which is a must as we head back into the school period. That way, when it’s time to make the dish, I can have it on the table in less than 20 minutes.
I used U.S.A long grain rice which is easily found in grocery stores in Toronto. Long grain rice has a long slender kernel and when cooked, the grains are lighter, fluffier and more separated than medium or short grain rice (Source: USA Rice Canada). Long grain rice is perfect for fried rice and you can use it in salads, soups, and pilafs!
Rice is great energy food and low in calories (only 108 calories per half cup serving). It is also naturally sodium-, cholesterol- and gluten-free and one of the least allergenic of all grains (Source: USA Rice Canada).
The majority of rice consumed in Canada is from our neighbours to the south meaning U.S grown rice is as local as it gets for Canadians. So eat up!
There are lots of recipes on www.riceinfo.com For more information about USA rice, you can also check out:
The beef fried rice is incredibly flavourful and and I am confident it will be a hit with your family. My kids love it!
3 cup (750 ml) of USA long grain rice
3 cups (750 ml) of water
14 oz (400 G) of top sirloin beef- sliced thin
2 tablespoons (30 ml) of soy sauce
1 tablespoon (15 ml) of sesame oil
½ teaspoon (2.5 ml) of salt
½ teaspoon (2.5 ml) of pepper
½ teaspoon (2.5 ml) of corn starch
1 tablespoon (15 ml) of minced shallot
1 tablespoon (15 ml) of minced garlic
1 cup (250 ml) of frozen edamame (out of the pods)
1 cup (250 ml) of frozen corn
1/4 cup (60 ml) of canola oil for cooking (reserve more as needed)
¼ cup (60 ml) of soy sauce
¼ cup (60 ml) of hoisin sauce
1 tablespoon (15 ml) of sesame oil
1 teaspoon (5 ml) of sesame seeds
- Wash the rice. Add the rice to a bowl, and add enough water to cover the rice. Swirl the rice around. Drain and repeat until the water is clear.
- Add 3 cups of rice and 3 cups of water to an electric rice cooker and press start. It took about 10 minutes to cook. If using a pot on the stove, adjust the time as needed.
- Remove the rice from the pot and let it cool. The rice can be made a day in advance.
- Slice the beef against the grain. Add all the marinade ingredients to the beef and mix well. Refrigerate until ready to use. The beef should marinate for a minimum of 3 hours or overnight.
- Mince the garlic and shallots and set aside.
- Measure out the edamame and corn in a container. Keep frozen until ready to use.
- Add the canola oil into a pan and cook the beef. Set aside when cooked.
- Add canola oil in a pan and sauté the shallots, followed by the garlic. Next, add in the frozen corn and edamame and cook for 1 minute.
- In the same pan, add the rice.
- Add all the sauce ingredients to the rice and mix well to ensure every grain is coated.
- Remove from heat and add sesame seeds.