Mexican Beef Fried Rice

Heat a wok or large skillet over high heat until very hot, then add the ground beef and stir-fry, breaking it into small pieces until browned, about 4-5 minutes. Drain excess fat if needed.

Add the crushed garlic and chili powder to the beef and stir constantly for about 30 seconds until fragrant.

Add the bell pepper pieces and stir-fry for 2-3 minutes until tender-crisp.

Push the beef and vegetables to the side of the wok, then add the cooled cooked rice to the center and break up any clumps with the spatula.

Stir-fry the rice with the beef and vegetables for 2-3 minutes, tossing continuously to combine and heat through.

Add the defrosted peas and salt, stirring well to distribute evenly throughout the rice.

Pour the salsa (or milk, if using) over the rice mixture and toss quickly until the liquid is absorbed, about 1-2 minutes.

Taste and adjust seasoning with additional salt or chili powder as needed, then transfer to a serving dish.