steak fried rice recipe
The Best steak fried rice recipe
What I love most about this recipe is how adaptable it is. You can use leftover rice from the day before, which saves time and keeps things fresh, or make it fresh if you prefer. The steak adds protein and a rich depth that makes the dish feel satisfying, and the veggies—bell peppers, onions, and carrots—bring in color and nutrients without overpowering. My kids have grown up eating it regularly, and they’ll even ask for it when we’re out to eat because they know how good it tastes. It’s also a great way to use up ingredients you might have on hand, like day-old rice or frozen veggies, making it perfect for meal prep or quick weeknight meals. Plus, the health benefits are pretty solid—it’s got lean protein from the steak, fiber from the veggies, and complex carbs from the rice, which keeps energy steady. It’s not just filling; it’s nourishing in a way that feels like a treat.
Steak Fried Rice
A flavorful dish combining leftover steak with rice, vegetables, and aromatic spices. Perfect for a quick and satisfying meal.
🥘Ingredients
- 1 lb (450g) leftover cooked steak, diced
- 2 large eggs, beaten
- 3 cups cooked and cooled white rice (day-old works best)
- 1 cup cooked and cooled brown rice (optional for added fiber)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 bell pepper, diced
- 1 small onion, finely chopped
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce (or hoisin sauce)
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tsp black pepper
- 1 tsp red pepper flakes (optional)
- 1 tbsp vegetable oil (divided)
- 2 green onions, sliced
- 1 tbsp sesame seeds (for garnish)
👨🍳Directions
-
1
In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat. Add diced steak and cook until no longer pink (~4-5 mins). Remove steak from skillet and set aside. -
2
In the same skillet, add a bit more oil if needed. Sauté onion, bell pepper, and garlic until softened (~3 mins). Add ginger and red pepper flakes, cooking for another 1 minute. -
3
Return the steak to the skillet. Pour in soy sauce, oyster sauce, and sesame oil. Stir well to coat everything in the sauce. -
4
Add the cooked rice (white or brown) and mixed vegetables to the skillet. Stir-fry for 5-6 minutes until everything is heated through and slightly crispy. -
5
Push the rice mixture to one side of the skillet, crack eggs into the empty space, and scramble lightly. Mix the eggs into the rice. -
6
Taste and adjust seasoning with more soy sauce or black pepper if needed. Garnish with sliced green onions and sesame seeds.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Knife and cutting board
- Measuring spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a dash of fish sauce or a pinch of white pepper.
- Use day-old rice for better texture. If using fresh rice, ensure it is fully cooled before cooking.
- For a vegetarian version, replace steak with tofu or extra vegetables.
- Store leftovers in the fridge for up to 3 days and reheat gently in the skillet.
Watch Video Of How Steak Fried Rice Works
❓ Frequently Asked Questions About Steak Fried Rice
1. What is the best way to prepare the protein for fried rice to ensure it’s tender and flavorful?
To keep the protein tender, start by cooking it separately before adding it to the rice. For chicken, use 12-14 oz boneless, skinless breasts or thighs, season with salt, pepper, and a bit of garlic powder or soy sauce, then pan-fry in oil until fully cooked (no pink inside). For beef, use sirloin or flank steak, thinly slice it against the grain, and sear quickly in oil until caramelized. For shrimp, cook them in a hot pan with a little oil and butter until pink, then set aside. Avoid overcrowding the pan to prevent steaming the protein instead of searing it.
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2. Can I use leftover cooked rice for fried rice, and if so, what’s the ideal temperature and moisture level?
Yes, leftover cooked rice works perfectly—day-old rice (cooled to room temperature) is ideal because it’s firmer and less likely to turn mushy. If using fresh-cooked rice, let it sit for at least 30 minutes to cool slightly. The rice should be dry but not crumbly; if it’s too wet, it’ll turn gluey. For extra crispiness, press the rice lightly with a spatula before adding oil.
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3. How do I balance the flavors in fried rice without making it bland or overly salty?
Balance is key! Start with a light soy sauce base (about 1-2 tbsp) and add other seasonings gradually. Use these key techniques:
– Umami boost: Add a splash of fish sauce (1 tsp), a pinch of MSG, or a dash of Worcestershire sauce.
– Acidity: A tiny bit of sriracha, lime juice, or vinegar (1 tsp) brightens the dish.
– Freshness: Stir in chopped green onions, cilantro, or scallions at the end.
– Fat: A little butter or sesame oil adds richness without overpowering salt.
– Spice: Adjust with black pepper, chili flakes, or sriracha to taste.
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4. What vegetables should I include, and how do I chop them for the best texture?
Classic veggies include:
– Carrots: Thinly slice or julienne for even cooking.
– Bell peppers: Cut into small, even pieces (red/green/yellow work well).
– Broccoli florets: Cut into tiny pieces (overcooking makes them mushy).
– Onions: Use yellow or white onions, finely diced (or thinly sliced for a sweeter taste).
– Mushrooms: Slice thinly (shiitake or white button work best).
– Peas or corn: Add at the end to keep them crisp.
Pro tip: Chop veggies as close to cooking time as possible (e.g., stir in onions and carrots first, then others later) to prevent wilting.
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5. How do I avoid making fried rice soggy or dry?
Soggy rice comes from overcooking or too much liquid, dry rice from not enough moisture. Here’s how to fix it:
– Use cold rice: Warm rice absorbs oil and turns dry; cold rice stays moist.
– Stir-fry in batches: Cook small portions at a time to avoid overcrowding the pan.
– Add oil generously: Use 1-2 tbsp high-smoke-point oil (like vegetable or peanut oil) to coat the rice evenly.
– Don’t overmix: Stir just enough to combine ingredients—overmixing breaks down starches and makes rice gluey.
– Finish with a splash of water: If dry, add 1-2 tbsp water or broth and stir to steam briefly (10-15 sec) before adding protein/veggies.
– Adjust texture: If too dry, add a little more oil or a beaten egg; if too wet, drain excess liquid from rice before cooking.
