Steak and Mushroom Fried Rice on the Griddle

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This steakhouse style fried rice is made with a mushroom and herb rice pilaf and loaded with steak, baby portobella mushrooms, and asparagus. If you want a creative griddle fried rice recipe, try this!

Fried rice is arguably one of the most popular griddle recipes, probably because the large cooking surface of a griddle or flat top grill is perfect for cooking the rice and loads of vegetables and meats at the same time.

But most fried rice recipes like this hibachi style Blackstone fried rice are Asian inspired.

So when I was browsing the boxed rice section of the grocery store and I saw the mushroom and herb rice pilafs, I immediately had the idea to do a creative beef fried rice with all of my favorite steakhouse dinner staples: steak, mushrooms, asparagus, and onions.

And the result was fantastic! Especially with a quick, homemade savory style yum yum sauce.

Here’s how to make beef and mushroom fried rice when you want a new recipe to try on the flat top griddle:

Why This Recipe Works

• Inexpensive steak dinner – By combining the steak with rice and vegetables, you can feed a large family a delicious steak dinner without breaking the bank.
• Tons of flavor – Since this fried rice recipe starts with mushroom and herb flavored rice pilaf, you don’t have to add as many ingredients to flavor the dish.
• Easy to customize – You can swap out the cut of steak, experiment with different flavored boxed rice, and add in your favorite vegetables… the possibilities are endless!
• Great for meal prep or leftovers – The leftover fried rice can be refrigerated, and it reheats nicely in the microwave. Perfect for meal prep for the week!

Ingredients for Steak and Mushroom Fried Rice

This easy griddle fried rice recipe only calls for a few simple ingredients. Here’s what you need:

The Steak

You can use your favorite cut of beef for this steak fried rice recipe, but I recommend a more tender and less expensive steak like sirloin, strip, or ribeye.

The Rice

This easy steakhouse fried rice starts with a base of boxed flavored rice. There are a ton of options to choose from, but look for one that has more savory flavors like wild mushrooms, herbs, or garlic. I used a mix of these two boxes:

• Near East Wild Mushroom and Herb Rice Pilaf Mix
• Zatarain’s Long Grain and Wild Rice

The Vegetables

I was going for a “steak dinner in a bowl” effect, so I added in my favorite steak side dishes like asparagus and mushrooms. For a more vegetable-heavy meal, you can add in even more vegetables like broccoli florets, green peas, sugar snap peas, or even diced sweet potatoes.

The Homemade Sauce

You can’t have fried rice without yum yum sauce, right?! So for this steak and mushroom fried rice, I made a quick savory mayonnaise based sauce to mimic the popular Asian fried rice sauce. Here’s what I added:

• mayonnaise
• a sweeter style steak sauce – I used the A1 Sweet Hickory Sauce that I already had in the fridge. If you don’t have a sweet steak sauce, you can use a regular steak sauce or more Worcestershire sauce and add in about 1/2 to 1 teaspoon of honey.
• Worcestershire sauce
• minced garlic

How to Make Steak and Mushroom Fried Rice on the Griddle

This creative fried rice recipe cooks up like pretty much any other griddle fried rice… You’ll cook your rice first and let it cool down completely, then cook the meat and vegetables for the rice, and then mix everything together on the griddle.

Here’s how to make this awesome and easy steak fried rice with mushrooms and asparagus, like a steak dinner in a bowl:

Step 1: Cook the boxed rice the day before and refrigerate.

Start by cooking the boxed rice pilaf per package instructions. You’ll want to cook the rice at least 8 hours before you’re ready to make the fried rice on the griddle, so that the cooked rice has plenty of time to cool down.

If you put warm, freshly cooked rice on the griddle then it has a tendency to get gummy and mushy. So I prefer to cook the rice the day before I’m going to use it for fried rice. Once it’s cooked, I spread the rice out into a thin layer on a baking sheet, cover it with plastic wrap, and refrigerate it overnight.

Then the next day, you’re ready to start cooking the steakhouse rice.

Step 2: Cook the steak on the griddle.

Before you cut your mushrooms and vegetables, and while your griddle is heating up, go ahead and season your steaks.

I seasoned my two New York strips with kosher salt and freshly cracked black pepper about 10 minutes before I started cooking them. That way, the salt had a bit of time to penetrate the meat.

When you’re seasoning the steaks, you can go a bit more liberally with the salt because you won’t be adding any soy sauce to the fried rice. Typical Asian style fried rice recipes call for soy sauce or oyster sauce, so you want to balance out the level of salt in your other ingredients. But since the only thing that you’ll add to this fried rice on the griddle is Worcestershire sauce, don’t be afraid to season your meat.

Then, just add a bit of your favorite cooking oil to the griddle surface, and start cooking your steaks on the first side like this:

About halfway through the cooking time, flip to the second side and continue to cook. When the steak is still a bit undercooked from your desired doneness, go ahead and take it off the griddle and allow it to rest for several minutes before cutting it into bite-sized pieces like this:

I chose to pull my steaks at about 100 degrees F internal temperature. The steak will go back on the griddle again later when you mix it with the rice and vegetables, so you don’t want to fully cook it to your desired doneness and then cook it again with the other ingredients.

Step 3: Cook the vegetables and mushrooms for the fried rice.

After your steaks are cooked, it’s time to start on the mushrooms and vegetables.

I chose to cook the steaks first so that I was able to take advantage of all of the leftover fond and steak flavor on the griddle. Once you take your steaks off the griddle, add the mushrooms and vegetables to the griddle to pick up the leftover steak and seasoning bits.

Add a bit of cooking oil to your griddle surface, then allow the mushrooms to cook by themselves in a thin even layer like this:

If you add the mushrooms, onions, and other vegetables together in a pile on the griddle, then the moisture from the vegetables tends to steam and sweat the mushrooms, and they become soggy. I wanted more of a brown caramelization on my mushrooms because I don’t like them to be watery.

Salt and pepper all of the vegetables and mushrooms, and just allow the mushrooms and other vegetables to cook separately on the griddle.

Once the mushrooms are tender but still have a bit of a bite, add in some minced garlic, Worcestershire sauce, a couple tablespoons of butter, and maybe a splash of bourbon. Mix everything together, and then combine the mushrooms with the other cooked vegetables and move them to the side of the griddle to make room for the rice.

Your griddle should look like this at this point:

Step 4: Add the cooked wild mushroom rice pilaf to the griddle.

Next, add a few tablespoons of butter to the clean griddle surface and start cooking the rice.

The rice is extremely seasoned right out of the box, so you’re looking more for texture. We personally like the crispy bits of fried rice, so we mixed the rice with the butter and then let it cook in a fairly thin layer on the griddle.

And don’t forget about your mushrooms and vegetables. They will continue to cook down some on the side of the griddle as you’re making the rice, so stir them occasionally to help them along.

Then after a few minutes, clear a space on the griddle and add your cut steak.

Step 5: Continue to cook the steak and mushroom fried rice on the griddle.

Once all of the individual components of the dish (steak, vegetables, and fried rice) are done, it’s time to mix everything together on the griddle.

Just add all of the ingredients together and sauté the steak and mushroom fried rice for a few minutes like this:

Then you can turn off the griddle and allow that residual heat to continue cooking the fried rice a bit while you make your homemade savory style yum yum sauce.

Transfer the steak and mushroom fried rice to a serving platter, and this fantastic and easy griddle dinner is done!

I hope you and your family enjoy this delicious steak, vegetable, and rice meal! And if you’re looking for other fried rice recipes to make on the griddle, then check out these posts:

• The Best Blackstone Fried Rice (Easy Griddle Recipe)
• Cajun Shrimp Fried Rice on the Blackstone Griddle
• Blackstone Griddle Mexican Chicken and Rice

Steak and Mushroom Fried Rice on the Griddle

Created by: Neal Williams

Course Griddle Recipes, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

4 people

This steakhouse-style beef and mushroom fried rice is a creative fried rice recipe to make on the griddle or flat top grill. Add in your favorite cut of steak and top with a simple homemade, savory-style yum yum sauce for a delicious steak and rice dinner!

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Ingredients

  

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• 2 6-8 oz boxes flavored rice or rice pilaf cooked per package instructions and fully cooled *See notes
• 2 steaks strip, sirloin, or ribeye (about 10-12 oz each)
• 24 oz baby bella mushrooms cleaned and cut in half
• 12-14 spears asparagus ends trimmed and cut into quarters
• ½ medium onion cut into bite-sized pieces
• 4-5 tbsp cooking oil *I prefer avocado oil for griddle cooking
• 2 tbsp Worcestershire sauce
• 1 tbsp minced garlic
• 2 tbsp butter
• 3 tbsp bourbon optional
• sliced green onions for garnish

For the Yum Yum Sauce:

• ¼ cup mayonnaise
• 1 tbsp sweeter style steak sauce *I used A-1 Sweet Hickory sauce – See notes
• 1 tsp Worcestershire sauce
• 1 tsp prepared horseradish

Instructions

• Preheat griddle on low to medium low.
• While griddle is heating up, season the steaks liberally with salt and pepper.
• When griddle is hot (about 400-425 degrees F), add about 1-2 tablespoons of oil to the cooking surface and begin cooking the steaks. When steaks are about halfway done, flip to the second side and continue to cook until rare to medium rare. *The steak will go back on the griddle again later when it's mixed with the other fried rice ingredients, so you don't want to fully cook it now.
• Transfer steaks to a cutting board and allow them to rest for several minutes before cutting into bite-sized pieces. Set cut steak to the side for later.
• While steak is resting, add about 1-2 tablespoons of oil to the griddle and spread it around with your spatula. Add the cut mushrooms and vegetables to the griddle to cook in separate piles. Spread the mushrooms out in a thin even layer as they're cooking so they don't become soggy. Saute mushrooms and other vegetables separately, stirring occasionally.
• When mushrooms are almost done, add minced garlic, Worcestershire sauce, 2 tablespoons butter, and bourbon (if using). Mix together and sauté for about 2 minutes, stirring frequently.
• Add the cooked onions and asparagus to the mushrooms, sauté together for about 1-2 minutes, and move the vegetables to the side of the griddle to make room for the rice.
• Add about 2 tablespoons of butter to the clean griddle surface. Add the cooked and cooled rice to the butter and mix together. Allow the rice to warm up and cook, stirring occasionally. Continue to stir the mushrooms and vegetables on the side of the griddle occasionally as the rice is cooking.
• When the rice is almost done, add the cut steak to the griddle surface. Add the steak to the cooked mushrooms and vegetables and sauté together briefly. Then, add the fried rice to the meat and vegetables. Saute all ingredients together on the griddle for about 2-3 minutes. Then, turn the griddle off and move the fried rice to the side of the griddle while you make the yum yum sauce.
• To make the yum yum sauce, add all sauce ingredients to a medium bowl and mix well.
• Serve the steak and mushroom fried rice with the yum yum sauce and fresh sliced green onions for garnish. Enjoy!

Notes

• For the rice – I used one box of Zatarain’s Long Grain and Wild Rice and one box of Near East Wild Mushroom and Herb Rice Pilaf.
• Cook the rice per package instructions at least 8 hours before making fried rice, so the rice has a chance to cool completely.  I prefer to make my rice for fried rice the day before, then spread it in a thin layer on a baking sheet, cover with plastic wrap, and refrigerate overnight.
• For the yum yum sauce – If you don’t have a sweeter steak sauce, substitute a regular bolder steak sauce or Worcestershire sauce and add in 1/2 – 1 teaspoon of sugar or honey, based on preference. 

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