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Quick Fried Rice with Beef

Fried rice calls for stir-frying cooked rice with meat and veggies, but this recipe is easily adaptable to whatever ingredients you have handy.

Counts as*

  • Cooked VegetableCounts as a serving of Cooked Vegetable
  • Healthy CarbohydrateCounts as a serving of Healthy Carbohydrate
  • Healthy FatCounts as a serving of Healthy Fat
  • ProteinCounts as a serving of Protein


To complete your meal, add Raw Vegetable in amounts recommended by your meal plan.

Serving Size

Makes 4 servings (400 calorie Meal)
Makes 3 servings (600 calorie Meal)

What you'll need

2 TBSP chicken broth
2 TBSP rice wine or other sherry (or 2 TBSP more broth)
2 TBSP soy sauce
½ tsp. white pepper
1 tsp. sesame oil
1 TBSP canola oil, divided
1 cup finely chopped broccoli
½ cup finely chopped carrots
½ cup finely chopped red bell pepper
2 eggs, beaten
2 cups cooked brown rice, cold
12 ounces cooked lean steak, diced
3 green onions, finely chopped

What to do

For sauce, combine broth, wine, soy sauce, pepper and sesame oil in a small bowl and set aside.

In a large nonstick skillet or wok, heat 1 tsp. of the canola oil over high heat. Add broccoli, carrots and bell pepper, and sauté for 3-4 minutes until tender-crisp. Remove vegetables from skillet and set aside. Pour remaining 2 tsp. oil into skillet and pour in beaten eggs. When eggs are set on the bottom, add rice and steak to the skillet. Cook and stir, breaking up egg, until egg is cooked and mixture is hot. Return vegetables to the skillet, then add sauce mixture. Stir until well combined. Top with chopped green onions.

Per serving (400 Calorie Meal)

Calories: 350
Protein: 32 g
Carbohydrate: 27 g
Fat: 23 g

Per serving (600 Calorie Meal)

Calories: 465
Protein: 43 g
Carbohydrate: 36 g
Fat: 31 g

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