Steak Fried Rice – Carmy


You will love how easy it is to make this steak fried rice! It comes together with simple, everyday ingredients and each bite is full of flavor. Tender pieces of steak paired with rice, egg, and a savory sauce, this steak fried rice recipe is perfect for using up leftover rice and vegetables in your fridge.

Coming together faster than driving out to grab takeout, this melt-in-your-mouth, flavorful steak fried rice is very easy to make with kitchen staples and leftovers. It’s such an easy recipe to whip up for dinner and you’ll want to make it weekly!

Overhead view of a bowl of steak fried rice topped with green onions and a spoon inserted.

Why You’ll Love This Recipe

  • Fried rice is my go-to dish whenever I have odds and ends in the fridge that need to be used up. This steak fried rice is perfect for breathing new life into some leftover rice or if you have vegetables in the fridge that weren’t used during the week.
  • You can customize this recipe in so many ways! I’m a huge fan of peas, but you can also add frozen corn, shredded carrots, diced bell peppers, snow peas, mushrooms, and more!
  • This fried rice is also perfect for meal prepping as it keeps well in the fridge.

Ingredients You’ll Need

Ingredients needed to make steak fried rice.
  • oyster sauce — don’t worry, while it’s made from oyster extract, it doesn’t taste like oysters or fishy! I have a post sharing what oyster sauce is if you’re curious.
  • soy sauce — I recommend using light sodium soy sauce
  • sesame oil — I use the sesame oil for the marinade.
  • salt & pepper
  • steak — I use a sirloin steak so I can cut them into cubes.
  • potato starch — to coat the steak to help create a nice crust on the steak.
  • oil — use any neutral oil to sear the steak and cook the fried rice. You can also use butter.
  • onion & garlic — a must-have for fried rice. I use a standard small yellow onion, but you can use what you have on hand.
  • eggs — eggs add a savory component to the fried rice.
  • leftover cooked rice — I always use jasmine rice. Chilled leftover rice is ideal as cold rice is firmer and decreases the chances of your fried rice turning out mushy.
  • frozen peas — frozen peas are my go-to when making fried rice!
  • green onions — for garnish.

How to Make Steak Fried Rice

Set of two photos showing sauce mixed in a mixing bowl and potato starch added to diced steak.
  • In a bowl, combine the oyster sauce, soy sauce, and sesame oil. Set aside half.
  • In a mixing bowl, add the cut steak, salt, pepper, and potato starch. Toss until evenly coated.
Set of two photos showing sauce added to the steak and then added to a skillet.
  • Add half of the sauce mixture to the steak and mix well to combine. Marinate for 30 minutes.
  • Heat half a tablespoon of oil in a large skillet over medium heat. Add the marinaded beef in a single layer.
Set of two photos showing beef seared and diced onions and garlic added to the skillet.
  • Cook for about 2 to 3 minutes per side. Once cooked, set aside.
  • Add the rest of the oil to the skillet and add the onions and garlic. Saute for a minute.
Set of two photos showing whisked eggs added to the skillet and mixed together.
  • Push the onions and garlic to one side and add the whisked eggs to the skillet.
  • Give the eggs a stir to scramble them, and then combine them with the onions and garlic.
Set of two photos showing rice and sauce added to the skillet.
  • Add the rice to the skillet and add the rest of the sauce to it.
Set of two photos showing rice mixed with the sauce and frozen peas added.
  • Cook through the rice, gently tossing it, making sure to break up any clumps in the rice, so they’re all evenly coated with the sauce. Cook for two to three minutes or until the rice is hot.
  • Add the frozen peas and toss to combine.
Set of two photos showing the cooked steak added back to the skillet and tossed well to combine.
  • Add the cooked steak back to the skillet and toss to combine.
  • Serve as is or garnish with green onions.
A spoonful of steak fried rice lifted from the plate.

Recipe Tips and Notes

  • If you want more defined scrambled eggs in this fried rice recipe, you can scramble the eggs after searing the steak in an empty skillet and set it aside to be added back into the fried rice along with the steak.
  • Keep in mind that if you use leftover vegetables or rice, this will only last as long as the ingredients are good for. For example, if you’re using 3 day old rice, the overall dish will only be good for another 2 days maximum.
  • If you’re a fan of crispy rice, you can press the rice down into the skillet and leave it untouched for a couple of minutes and allow the rice to crisp up.
  • If you have a rice cooker, you can change the setting to make slightly “harder” rice when you cook it the night before. It’ll help the rice grains hold their shape better when you use it for fried rice. (Here’s a review of the rice cooker I have).
A close up view of steak fried rice with a spoon.

Make Ahead Tips

  • Meal prep: once cooled, store the cooled steak fried rice in an airtight container for up to 4 days in the fridge.
  • Freezer: allow the fried rice to cool before transferring into an airtight container and storing them in the freezer. Frozen fried rice can last for up to 3 months.
Why do I need cold rice for fried rice?

I always use cold leftover rice from the fridge overnight as it has had the chance to firm up. Using cold rice makes it easier to separate when frying and decreases the chances of your fried rice turning out mushy. I’ve tried making fried rice with freshly cooked rice before and it gets sticky and mushy quickly. I always make my rice the day before. If you don’t have leftover rice, you can try to prepare the rice beforehand and then spread it out on a sheet pan so it can cool quickly in the fridge for an hour or so.

Overhead view of a bowl of steak fried rice topped with green onions and a spoon inserted.

Steak Fried Rice

You will love how easy it is to make this steak fried rice! It comes together with simple, everyday ingredients and each bite is full of flavor. Tender pieces of steak paired with rice, egg, and a savory sauce, this steak fried rice recipe is perfect for using up leftover rice and vegetables in your fridge.


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Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Servings: 4 servings

Ingredients

  • 4 to 5 tablespoons oyster sauce
  • 4 tablespoons soy sauce, low sodium
  • 1 tablespoon sesame oil
  • 1 pound sirloin steak, cut into 1/2 inch pieces
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • tablespoons potato starch, or cornstarch
  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 4 cups cold cooked rice
  • 2 eggs, whisked
  • 1 cup frozen peas
  • green onion, garnish

Instructions

  • In a bowl, combine the oyster sauce, soy sauce, and sesame oil. Set aside half.

  • In a mixing bowl, add the cut steak, salt, pepper, and potato starch. Toss until evenly coated.

  • Add half of the sauce mixture to the steak and mix well to combine. Marinate for 30 minutes.

  • Heat half a tablespoon of oil in a large skillet over medium heat. Add the marinaded beef in a single layer. Cook for about 2 to 3 minutes per side. Once cooked, set aside.

  • Add the rest of the oil to the skillet. Add the onions and garlic. Saute for a minute.

  • Push the onions and garlic to one side and add the whisked eggs to the skillet.

  • Give the eggs a stir to scramble them, and then combine them with the onions and garlic.

  • Add the rice to the skillet and add the rest of the sauce to it. Cook through the rice, gently tossing it, making sure to break up any clumps in the rice, so they’re all evenly coated with the sauce. Cook for two to three minutes or until the rice is hot.

  • Add the frozen peas and toss to combine.

  • Add the cooked steak back to the skillet and toss to combine.

  • Serve as is or garnish with green onions.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 520kcal | Carbohydrates: 58g | Protein: 36g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 1460mg | Potassium: 693mg | Fiber: 3g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 3mg

Author: Carmy

Course: Main Course

Cuisine: Asian

Nutrition Disclaimer

More Fried Rice Recipes to Try

Other places to connect with me
@carmyshungry on Instagram
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Email: [email protected]





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