Description
This flavorful Steak Fried Rice recipe combines tender strips of sirloin steak with scrambled eggs, fresh vegetables, and fragrant seasonings to create a quick and satisfying dish. Perfect as a wholesome weeknight meal, the fried rice is enhanced with soy sauce and toasted sesame oil for an authentic Asian-inspired taste.
Ingredients
Proteins
- 12 ounces sirloin steak (or leftover cooked steak)
- 2 large eggs (beaten)
Vegetables and Aromatics
- 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
Staples and Seasonings
- 3 tablespoons vegetable oil (divided)
- ¼ teaspoon salt
- ½ teaspoon steak spice (or salt and pepper to taste)
- 2 tablespoons soy sauce (or more to taste)
- 1 teaspoon toasted sesame oil
- sesame seeds (optional, for garnish)
- 4 cups cooked white rice (cold)
Instructions
- Scramble the Eggs: Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs along with a quarter teaspoon of salt, scrambling gently until the eggs are set but still glossy. Remove from the skillet and transfer the eggs to a bowl; set aside.
- Prepare the Steak: Trim any excess fat from the sirloin steak and cut it into thin strips. Cut each strip in half for bite-sized pieces. Toss the steak pieces with half a teaspoon of steak spice or salt and pepper to taste for seasoning.
- Cook the Steak: Increase heat to medium-high and add 2 teaspoons of oil to the skillet. Once hot, add half of the steak pieces, cooking without stirring for 1-2 minutes to sear them. Stir and cook for an additional minute to reach desired doneness without overcooking. Transfer the cooked steak to a bowl and repeat with the remaining pieces.
- Sauté Aromatics and Vegetables: Reduce the heat to medium and add 1 tablespoon of oil to the skillet. Stir in the minced garlic, grated fresh ginger, and the white parts of the green onions. Cook for about 1 minute until fragrant. Add the frozen peas and carrots, cooking for 3 to 4 minutes until just tender.
- Cook the Rice: Turn the heat back up to medium-high, add the remaining 1 tablespoon of oil and the cold cooked white rice. Stir the mixture to combine, then let it cook undisturbed for a few minutes allowing the rice to brown on one side. Stir occasionally and continue cooking for about 7 minutes until the rice is lightly browned and crisped.
- Combine and Finish: Add the cooked steak with any juices, scrambled eggs, soy sauce, toasted sesame oil, and half of the green onion tops to the skillet. Stir everything together thoroughly and heat through.
- Garnish and Serve: Remove from heat and garnish with the remaining green onion tops and sesame seeds if desired. Serve hot for a delicious meal.
Notes
- Use cold, day-old cooked rice for best frying results to avoid clumping and achieve a crispy texture.
- Adjust soy sauce amount to taste for saltiness preference.
- For spicier variation, add chili flakes or hot sauce during the vegetable cooking step.
- Leftover cooked steak works perfectly if you want a time-saving option.
- Ensure not to overcook the steak to keep it tender and juicy.
- You can substitute vegetable oil with other neutral oils like canola or peanut oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
