Name: Steak Fried Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian
Ingredients: 3 tablespoons vegetable oil divided; 2 large eggs beaten; ¼ teaspoon salt; 12 ounces sirloin steak or leftover cooked steak; ½ teaspoon steak spice or salt and pepper to taste; 2 cloves garlic minced; 2 teaspoons grated fresh ginger; 4 green onions thinly sliced, green and white parts separated; 2 cups frozen peas and carrots; 4 cups cooked white rice cold; 2 tablespoons soy sauce or more to taste; 1 teaspoon toasted sesame oil; sesame seeds optional, for garnish

Ingredients

Scale

3 tablespoons vegetable oil divided
2 large eggs beaten
¼ teaspoon salt
12 ounces sirloin steak or leftover cooked steak
½ teaspoon steak spice or salt and pepper to taste
2 cloves garlic minced
2 teaspoons grated fresh ginger
4 green onions thinly sliced, green and white parts separated
2 cups frozen peas and carrots
4 cups cooked white rice cold
2 tablespoons soy sauce or more to taste
1 teaspoon toasted sesame oil
sesame seeds optional, for garnish

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Instructions

Heat 1 teaspoon of oil in a large skillet or wok over medium heat. Add beaten eggs and salt, scrambling until set but still glossy. Transfer to a bowl and set aside.
Trim any fat from the steak. Cut it into thin strips and halve each strip. Toss with seasoning.
Add 2 teaspoons of oil to the skillet and increase the heat to medium-high. Once hot, add half of the steak and cook undisturbed for 1-2 minutes. Stir and cook for an additional minute, being careful not to overcook. Transfer to a bowl and repeat with the rest of the steak.
Lower the heat to medium and add 1 tablespoon of oil. Stir in garlic, ginger, and the white parts of the green onions, cooking for about 1 minute until fragrant. Add the vegetables and cook for 3-4 minutes until just tender.
Raise the heat back to medium-high and add the remaining 1 tablespoon of oil along with the cold rice. Stir and let it cook undisturbed for a few minutes until browned on one side. Stir occasionally until the rice is lightly browned and crisped, about 7 minutes.
Add the steak with any juices, scrambled egg, soy sauce, sesame oil, and half of the green onion tops. Stir to combine and heat everything through.
Garnish with remaining green onions and sesame seeds if desired.

Notes

For extra flavor, allow the rice to cool completely before using to avoid mushiness.
If you prefer, you can substitute chicken or shrimp for the steak.
This dish is a great way to use leftover rice and vegetables.

Author: Lauren
Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Dishes
Method: Stir-fry
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 2g
Sodium: 700mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 22g
Cholesterol: 150mg