Budget-friendly ground beef and brown rice make for a quick, easy, protein-packed supper.
Serves: 5Save Share
3 tablespoon canola oil, divided
5 green onions, thinly sliced, divided
2 cloves garlic, chopped
1 1/4 pound 90% lean ground beef
1/2 cup teriyaki sauce (like Kikkoman)
1/4 teaspoon salt
5 ounce frozen spinach, thawed, squeezed dry and heated in microwave
3 medium carrots, peeled and shredded
4 cup cooked brown rice
In a large skillet, warm 2 Tbsp oil over medium heat. Add half the sliced green onions and cook, stirring occasionally, about 3 minutes. Add garlic and cook, stirring once or twice, until fragrant, about 1 minute. Push garlic and onions to side of pan, turn heat to medium-high and add beef. Cook, stirring occasionally, until no pink remains, about 10 minutes. Add sauce and cook, stirring occasionally, until thickened, about 2 minutes longer.
Fry eggs in remaining 1 Tbsp oil in a large nonstick skillet over medium heat. Sprinkle with salt and pepper, and cook until whites are completely set and yolks begin to thicken but are not hard, about 3 minutes.
Divide rice among five bowls. Top with beef, spinach and carrots. Place a fried egg on top. Sprinkle on remaining green onions.