1 lb. ground beef
4 tbsp. cooking oil
1 c. chopped onion
1 c. bias cut celery 1/2 inch thick
1 clove minced garlic or garlic powder to taste
1/2 c. chopped green pepper
1 (4 oz.) can mushroom slices and pieces, drained
2 c. cooked regular rice
1 c. fresh peas or frozen peas, thawed
12 cherry tomatoes, halved
1 tsp. beef bouillon granules
2 tbsp. water

Prepare and assemble ingredients before starting to cook. Brown ground beef in 12 inch skillet over medium high heat about 5 minutes. Push browned beef to one side of skillet. Add oil, onion, celery and garlic, stir-fry 2 minutes. Cover and cook one more minute. Add green pepper and mushrooms. Stir-fry 2 minutes. Push vegetables to other side of skillet. Add remaining 3 tablespoons oil to center of skillet. Add rice cook and stir-fry 2 minutes. Add remaining ingredients together and continue cooking and stirring until tomatoes and peas are hot. About 2 minutes.