Steak Fried Rice is my favorite way to turn leftover steak into a dinner that feels like takeout. Lightly crisp cold rice with tender steak, peas, carrots, and a garlicky ginger-soy finish. It’s fast, flavorful, and on the table in about 25 minutes.
- Flavor: Savory steak, lightly browned rice with crisp edges, sweet peas and carrots, and a bright garlicky-gingery finish.
- Time-Saving Tip: Use leftover steak instead of cooking fresh.
- Technique: Searing the steak in batches keeps it browned and juicy, not steamed.
- Serving Suggestions: Serve this fried rice on its own, or pair it with a simple cucumber salad or steamed edamame for a light, refreshing side.
Best Ingredients for Fried Rice
- Steak: Slice the steak thinly across the grain. If using leftover steak, skip the sear and add it at the end to warm through.
- Vegetables: Add the veggies straight from frozen, or swap in diced mushrooms, zucchini, snap peas, or bell pepper for extra color and flavor.
- Soy Sauce: Start with a little and add more at the end to taste. Swap in 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: Toss in pineapple for sweet-savory twist, or spice it up with sriracha or chili crisp at serving. Garnish with sesame seeds, extra green onion tops, or a squeeze of lime juice for added flavor.
How to Make Steak Fried Rice
- Scramble the eggs in a skillet and set aside.
- Sear the seasoned steak in batches and set aside.
- Sauté the green onions, ginger, and garlic in the skillet. Add the veggies.
- Brown the cold rice, then stir in the remaining ingredients and heat through (full recipe below).
Store, Freeze, Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Thaw overnight in the fridge. Reheat in a covered skillet on low with a splash of water to loosen, then uncover and add a little oil to re-crisp, cooking until hot throughout.
Use-Up-What-You-Have Dinners
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Heat 1 teaspoon of oil in a large skillet or wok over medium heat. Add the beaten eggs and salt, scrambling until set but still glossy. Transfer to a bowl and set aside.
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Trim any fat from the steak. Cut the steak into thin strips and cut each strip in half. Toss with seasoning.
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Add 2 teaspoons of oil to the skillet and turn the heat to medium-high. Once the oil is hot, add half of the steak and cook, without stirring for 1-2 minutes. Stir and cook 1 minute more. Do not overcook. Transfer to a bowl and repeat with the remaining pieces.
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Turn the skillet down to medium and add 1 tablespoon of oil. Stir in garlic, ginger, and the white parts of the green onions. Cook for about 1 minute, just until fragrant. Add the vegetables and cook for 3 to 4 minutes, or until just tender.
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Increase the heat to medium-high and add the remaining 1 tablespoon of oil and the cold rice. Stir it together and then let it cook undisturbed for a few minutes or until browned on one side. Stir occasionally until the rice is lightly browned and crisped, about 7 minutes.
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Add the steak with any juices, scrambled egg, soy sauce, sesame oil, and half of the green onion tops. Stir to combine and heat through.
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Garnished with the remaining green onions and sesame seeds if desired.
- Use cold, day-old rice for the best texture. If using freshly cooked rice, spread it on a baking sheet and chill it in the freezer for about 30 minutes.
- Leftover grilled or pan-seared steak works well here. Just slice or chop it thin, no need to sear leftover cooked steak.
- Fresh veggies like mushrooms, zucchini, or snap peas also pair well with steak.
Adjust soy sauce to taste depending on the saltiness of your steak. - Finely chopped carrots can be used instead of frozen. They will just need to be cooked a few minutes longer.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Calories: 526 | Carbohydrates: 59g | Protein: 30g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 779mg | Potassium: 638mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4882IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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