A delightful twist on classic fried rice, featuring tender beef and a medley of fresh vegetables.
Cook the rice according to the package instructions and set aside.
Using day-old rice can enhance the texture and prevent it from becoming mushy.
Heat a skillet over medium-high heat and add a bit of sesame oil. Crack the eggs into the skillet and scramble them until fully cooked. Remove and set aside.
Cook the eggs separately to ensure they remain fluffy and distinct in the final dish.
In the same skillet, add the remaining sesame oil and sauté the garlic and ginger until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the beef slices to the skillet and cook until browned and cooked through.
Slice the beef thinly for quicker cooking and better integration with the rice.
Add the carrots, snow peas, and mushrooms to the skillet and stir-fry until tender-crisp.
Cut the vegetables into uniform sizes for even cooking.
Stir in the cooked rice and soy sauce, mixing well to combine all ingredients.
Ensure the rice is evenly coated with the soy sauce for consistent flavor.
Add the scrambled eggs back into the skillet and mix gently.
Add the eggs at the end to maintain their texture and flavor.
Garnish with chopped scallions and serve warm.
Serve immediately to enjoy the dish at its best flavor and texture.
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