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Macros: 667 calories, 86C, 12F, 55P
180g ground beef 95/5
60g rice (raw weight)
1 bell pepper
1 onion
100g peas
25g pickled jalapenos
2 cloves garlic
1 knob of ginger
4g oil
salt, black pepper, 1/4 tsp each chili powder & paprika
Optional:
Fresh cilantro chopped

25g soy sauce
10g hoisin

Start by washing the rice and then cook it in low eat for 12-15 min. Alternatively, use instant rice or leftover rice.

Dice onion, bell pepper, and jalapenos. Grate garlic and ginger. Combine soy sauce and hoisin in a glass.

Add oil to a pan on medium heat, add in the onions and the peppers with a pinch of salt, and sautee them for 2-3 minutes. Then push them aside, add another bit of oil, and add the beef. Separate as much as possible so the meat gets in contact with the pan for maximum browning. Fry one side of the beef for 1 minute, then add black pepper, chili powder, paprika, jalapenos, and frozen peas. Mix everything and keep frying for 1 more minute.

Now add in the rice, give it a stir before adding the sauce, and combine everything. Remove from the pan and add optional chopped cilantro. Done!

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