Ground Beef Stew with Rice and Eggs

Ingredients

• Ground Beef150 g
• Garlic1 clove (3 g)
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Rice3/4 cup (150 g)
• Egg1 count (55 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Place a pot filled with water and a pinch of salt over high heat. While boiling, peel the potato and carrot.

3. 3

   Step 3

   Dice and add the potato to the pot. After 2 minutes, add the carrot.

4. 4

   Step 4

   After 6-8 minutes, remove and drain everything together. They should be tender but not falling apart.

5. 5

   Step 5

   Separately, preheat a pan over medium-high heat. While heating, season the beef with salt and pepper and mince the garlic.

6. 6

   Step 6

   Once heated, add half of the oil with the garlic and stir-fry for 1 minute.

7. 7

   Step 7

   Then add the beef and cook for about 10 minutes, stirring until it takes on a brownish color. You can add a little liquid so that it does not dry out.

8. 8

   Step 8

   Next, season with salt and pepper and add the carrot and the cooked potato.

9. 9

   Step 9

   Simultaneously, heat another pan over medium heat. Once heated, add the rest of the oil, spread and crack the egg.

10. 10

    Step 10

    Cook for about 2-3 minutes until the egg white sets. Season with salt and pepper and set aside.

11. 11

    Step 11

    Serve the ground beef stew with rice and egg.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Ground Beef Stew with Rice and Eggs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.