Steak Fried Rice
Day-old rice stir-fried with steak, peas, carrots, scrambled eggs, and soy sauce. Swap any protein you want.
EasyPrep: 10 minCook: 15 minServes 4Stovetop
Ingredients
- ●3-4 Cup day-old cooked rice
- ●1 lb steak (or chicken, shrimp, or leftover protein), diced
- ●1 Cup frozen peas and carrots (or fresh, diced small)
- ●1/2 onion, diced
- ●2-3 eggs
- ●3 tbsp soy sauce
- ●1 clove garlic, minced
- ●1 tsp toasted sesame oil
- ●Olive oil for cooking
- ●Green onions, sliced, for topping
- ●Kosher salt
- ●Black pepper
Assembly
- 1.If your protein isn't pre-cooked, dice it into bite-sized pieces and cook in a hot pan or on a griddle with a little oil. Season with salt and pepper. Remove and set aside.
- 2.In the same pan, cook the diced onion, peas, and carrots until they have some color. Remove and set aside.
- 3.Scramble the eggs in the pan, breaking them up as they cook. Remove and set aside.
- 4.Add a little more oil to the pan and turn the heat up. Add the day-old rice and spread it out. Let it sit and get a little crispy before tossing.
- 5.Add the soy sauce, garlic, and sesame oil to the rice. Toss to incorporate.
- 6.Add everything back in — protein, vegetables, and eggs. Toss together over high heat for another minute to combine all the flavors.
- 7.Top with sliced green onions and serve.
Photo coming soon
The Story
“The most important thing about fried rice is using day-old rice — fresh rice is too wet and steams instead of frying. You need that drier texture to get the rice crispy in the pan. I cook everything individually — protein first, then vegetables, then eggs — and combine it all at the end. You can do this in a pan or on a griddle, and you can swap steak for chicken, shrimp, or skip the protein entirely. Simple, fast, and a great way to use leftover rice and protein.”