Fried Rice Steak

Steak Fried Rice is my favorite way to turn leftover steak into a takeout-like dinner. Lightly crispy cold rice with tender steak, peas, carrots and a garlic, ginger and soy finish. It’s quick, tasty and on the table in about 25 minutes.

Flavor: Savory steak, lightly browned rice with crispy edges, peas and carrots and a bright garlic-ginger finish.
Time-saving tip: Use leftover steak instead of cooking it fresh.
Technique: Searing the steak in batches keeps it golden and juicy, not steamed.
Service Suggestions: Serve this fried rice alone or pair it with a simple cucumber salad or steamed edamame for a light and refreshing side.

rice, oil, sesame oil, salt, garlic, eggs, steak spices, ginger, sirloin, soy sauce, green onion, peas and carrots with labels to make steak fried rice

The best ingredients for fried rice

Steak: Cut the steak into thin slices across the grain. If using leftover steak, skip the browning and add it last to warm it through.
Vegetables: Add vegetables straight from frozen or swap them for diced mushrooms, zucchini, peas, or bell pepper for more color and flavor.
Soy sauce: Start with a little and add more at the end to taste. Swap for tamari, coconut aminos (with a pinch of salt), or use low-sodium soy sauce.
Toasted sesame oil: Add toasted sesame oil right at the end for that nutty aroma. A little goes a long way, so start small.
Variations: Add pineapple for a sweet and savory touch or season with sriracha or chili crunch when serving. Garnish with sesame seeds, additional green onions, or a squeeze of lime juice for added flavor.

cooking pieces of meat to make meat fried rice

pea and carrot cracker to make steak fried rice

Add rice to cooked vegetables to make steak fried rice

add egg and steak to the pan to make steak fried rice

How to make steak fried rice

Scramble the eggs in a frying pan and set aside.
Sear the seasoned steak in batches and set aside.
Sauté green onions, ginger and garlic in the pan. Add the vegetables.
Brown the cold rice, then add the remaining ingredients and heat through. (full recipe below).

Cook the steak in two batches so that it sears instead of steaming.
Cook the eggs until they are set and still shiny. They will end when they are thrown again.
If the rice feels lumpy, break it up with a spatula as it heats or use slightly damp fingertips before it hits the pan.
Let the rice cook undisturbed for a few minutes to get that golden, slightly crispy edge.
Drizzle the soy sauce around the edge of the hot pan (not directly over the rice) to sizzle, then stir to coat.

Store, freeze, reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Defrost overnight in the refrigerator. Reheat in a covered pan over low heat with a splash of water to loosen, then uncover and add a little oil to crisp again, cooking until heated through.

Dinners to use what you have

Did you enjoy this fried rice steak recipe? Leave a comment and rating below.

image from Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Preparation time 5 minutes

Cooking time 20 minutes

Total time 25 minutes

Heat 1 teaspoon oil in a large frying pan or wok over medium heat. Add the beaten eggs and salt, stirring until set but still glossy. Transfer to a bowl and set aside.
Trim the fat from the steak. Cut the steak into thin strips and cut each strip in half. Mix with seasoning.
Add 2 teaspoons of oil to the skillet and set the heat to medium-high. Once the oil is hot, add half the fillet and cook, without stirring, for 1-2 minutes. Stir and cook 1 minute more. Don’t overcook. Transfer to a bowl and repeat with remaining pieces.
Lower the pan to medium heat and add 1 tablespoon of oil. Add the garlic, ginger, and white parts of the green onions. Cook for about 1 minute, until fragrant. Add the vegetables and cook for 3 to 4 minutes, or until tender.
Increase the heat to medium-high and add the rest. 1 tablespoon of oil and cold rice. Stir and then let it cook undisturbed for a few minutes or until golden brown on one side. Stir occasionally until rice is lightly browned and crispy, about 7 minutes.
Add the steak with its juices, scrambled eggs, soy sauce, sesame oil and half of the green onions. Stir to combine and heat.
Garnish with remaining green onions and sesame seeds if desired.

Use day-old cold rice for the best texture. If using freshly cooked rice, spread it out on a baking sheet and chill in the freezer for about 30 minutes.
Leftover grilled or pan-seared steak works well here. Simply slice or chop finely, no need to brown leftover cooked steak.
Fresh vegetables such as mushrooms, zucchini or peas also go well with steak.
Adjust soy sauce to taste based on the saltiness of the steak.
Finely chopped carrots can be used instead of frozen. You will only have to cook them for a few more minutes.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Dinner

Kitchen Asian

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