One-Skillet Teriyaki Beef and Veggie Fried Rice

Cook 1.5 cups jasmine rice according to package directions (typically 1.5 cups rice to 3 cups water, bring to boil, reduce to simmer covered for 15 minutes). Spread cooked rice on a sheet pan and refrigerate for 10 minutes to cool and dry slightly - this prevents mushy fried rice.

While rice cooks, peel and mince 1 tbsp fresh ginger and mince 3 garlic cloves. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp sesame oil to make the teriyaki sauce. Set aside.

Wash and thinly slice 3 green onions, separating white parts from green tops. Set green tops aside for garnish.

Heat a large 12-inch cast-iron skillet or wok over medium-high heat. Add 1.5 lb ground beef, breaking it into small crumbles with a wooden spoon. Cook for 6 to 8 minutes, stirring occasionally, until beef is fully browned with no pink remaining and some pieces develop crispy edges. Drain excess fat, leaving about 1 tbsp in the skillet.

Push the cooked beef to one side of the skillet. Crack 2 large eggs into the empty side and scramble them with a spatula for 1 to 2 minutes until just set but still slightly soft. Mix the scrambled eggs into the beef.

Add the minced ginger, minced garlic, and white parts of sliced green onions to the skillet. Stir-fry for 30 to 45 seconds until fragrant but not browned.

Add 2 cups frozen mixed vegetables (peas, carrots, corn) directly to the skillet without thawing. Stir-fry for 3 to 4 minutes until vegetables are heated through and any ice crystals have evaporated.

Add the cooled cooked rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 3 to 4 minutes, pressing the rice against the hot skillet surface occasionally to create slightly crispy bits.

Pour the prepared teriyaki sauce evenly over the rice mixture. Toss everything together for 1 to 2 minutes until the rice is evenly coated and the sauce is heated through and slightly caramelized.

Remove from heat. Sprinkle with reserved green onion tops and 1 tbsp sesame seeds.

Serve immediately, family-style directly from the skillet.