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Coleslaw Beef Fried Rice Recipe
Coleslaw Beef Fried Rice Recipe photo by Taste of Home

Coleslaw Beef Fried Rice Recipe

Read Reviews (3)
4.79 3
Publisher Photo
End the day with Asian flavors. Moist beef strips partner with crisp asparagus and coleslaw in this standout medley.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 3 eggs, lightly beaten
  • 3 beef top sirloin steaks (5 ounces each), cut into thin strips
  • 2-1/2 cups coleslaw mix
  • 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 1/2 cup chopped onion
  • 4 cups cold cooked Minute® White Rice
  • 3 tablespoons butter, cubed
  • 3 tablespoons reduced-sodium soy sauce
  • 1/8 teaspoon pepper

Nutritional Facts

1-1/3 cups equals 353 calories, 15 g fat (6 g saturated fat), 149 mg cholesterol, 581 mg sodium, 31 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. In a large skillet or wok, heat 1 tablespoon oil until hot. Add eggs; cook and stir over medium heat until completely set. Remove and keep warm.
  2. In the same pan, stir-fry the beef, coleslaw, asparagus and onion in remaining oil for 4-6 minutes or until beef is no longer pink and vegetables are crisp-tender.
  3. Add rice and butter; cook and stir over medium heat for 1-2 minutes or until heated through. Add eggs; stir in soy sauce and pepper. Yield: 6 servings.
Originally published as Beef Fried Rice in Simple & Delicious May/June 2008, p8

Nutritional Facts

1-1/3 cups equals 353 calories, 15 g fat (6 g saturated fat), 149 mg cholesterol, 581 mg sodium, 31 g carbohydrate, 2 g fiber, 23 g protein.

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Coleslaw Beef Fried Rice(3)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 22, 2013

We loved it. I use whole grain brown rice instead of instant, so I cooked the rice in my rice cooker earlier in the day, which made putting this all together a snap. Bagged coleslaw made this filling and easy. My kids even had seconds and thirds of this dish. I also don't use reduced sodium soy, so I don't know if that would affect the taste.

MY REVIEW
Reviewed Jun. 27, 2012

Great favor. I used left over medium-rare tri-tip, sliced thin and in 1 in pieces. I added 2 cloves of crushed garlic, a little grated ginger, and some crushed pepper flakes. Really yummy.

MY REVIEW
Reviewed Jul. 7, 2011

Good! I replaced the asparagus w/ frozen brocolli. I also added minced garlic when cooking the beef and a few sprinkles of beef buillion and a tiny bit of water when I added the veggies. I also added a shake or two of the crushed red pepper to give it some zip. It turned out great!

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