Japanese-Style Taco Fried Rice

Ingredients

• 2 cups Cooked rice (leftover), cold
• 250 g Ground beef
• 1 packet (about 2 tbsp) Taco seasoning
• 2 tbsp Water
• 1/2 cup Corn kernels (canned or frozen)
• 2 stalks Green onion
• 1 Egg
• 1 tbsp Neutral oil (for frying)
• 1/3 cup Salsa

Instructions

1. 1

   Prep (10 minutes): Finely slice the green onion. Measure out the corn, salsa, taco seasoning, and cold rice.

2. 2

   Cook (18 minutes): Heat oil in a large skillet over medium-high heat. Add ground beef and cook 6–7 minutes, breaking it up, until browned.

3. 3

   Add taco seasoning and water to the beef and stir for 1 minute until coated.

4. 4

   Push beef to one side of the pan. Add the egg to the empty side and scramble quickly, then mix it into the beef.

5. 5

   Add the cold rice and corn. Stir-fry 8–9 minutes, breaking up any clumps, until the rice is hot and slightly crisp at the edges.

6. 6

   Serve: Spoon into bowls and top with salsa and green onion.