Steak Fried Rice
This steak fried rice combines our tried and true fried rice recipe with tender, marinated steak for a takeout-inspired fried rice dinner that will rival any restaurant. It all comes together in one pan in about 30 minutes, and it's finished with a drizzle of sesame oil and an optional yum yum sauce that will have everyone scraping the pan clean.
Servings: 4 people
Ingredients
For the Steak:
- 1½ lbs steak like sirloin, Denver steak, or chuck eye steak — cut into bite-sized cubes
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 2 tablespoons water
For the Fried Rice:
- 2 cups dry jasmine rice rinsed well, cooked to package instructions, and cooled for a minimum of 3 hours or overnight (see notes)
- 3 tablespoons high-heat cooking oil like avocado or vegetable
- 1 cup frozen peas and diced carrots
- 1 cup diced onion
- 2 tablespoons butter
- 4 cloves fresh garlic minced
- 3 eggs beaten
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon crunchy garlic chili oil optional but highly recommended
- 3 green onions sliced, whites and greens separated
- salt and black pepper to taste
- 6 ounces bean sprouts optional
- 1 tablespoon sesame oil
Instructions
- Marinate the steak: Combine cut steak with soy sauce, oyster sauce, sugar, garlic powder, ginger, and water. Mix well. Refrigerate for 30 minutes.
- Start the rice: Heat 1½ - 2 tablespoons oil on the griddle over medium-high heat (400–450°F). Spread cold rice in an even layer on the oiled surface. Let it warm undisturbed for 2–3 minutes until the bottom starts to char lightly and the grains loosen on their own. Gently toss the rice together for 1-2 minutes, then spread out again.
- The garlic butter well: Make a well in the center of the rice on the griddle. Add butter and minced garlic to the well. Cook until the garlic is fragrant and just golden, about 60 seconds. Toss the garlic butter throughout the rice.
- Cook the vegetables: Push rice to one side of the griddle (or transfer to a plate if using a skillet). Add carrots, peas, and green onion whites to the open side. Sauté 3–4 minutes until tender. Toss with the rice.
- Sear the steak: Add about 1 tablespoon oil to the griddle or skillet. Sear steak in a single layer until lightly charred on one side, about 2-3 minutes. Then stir fry together with the rice and vegetables. (The steak will continue to cook with the fried rice, so be careful to not overcook the steak at this point.)
- Scramble the eggs: Move steak fried rice to the side of the griddle or remove from the skillet. Add about ½ tablespoon oil to the griddle or skillet. Pour beaten eggs and scramble softly. Don't overcook. Then mix with the steak and rice.
- Combine and sauce: Bring everything together and sauté an additional 1 minute. Spread the steak fried rice in an even layer over the griddle or skillet. Add soy sauce, oyster sauce, and crunchy garlic chili oil (if using). Toss well. Taste and season with salt and pepper. Add optional bean sprouts and stir fry everything together an additional 1 minute. Then drizzle sesame oil over top of the steak fried rice.
- Finish: Remove from heat. Garnish with green onion tops. Serve immediately with yum yum sauce, sriracha, or your favorite fried rice accompaniments.
Notes
- Day-old rice is essential. Do not use freshly cooked rice — it will steam and turn mushy. I prefer to cook my rice the day before in a rice cooker, then spread it out on a large baking sheet to cool. Refrigerate the baking sheet of rice uncovered overnight. You'll have perfect fried rice every time.
- The garlic butter well is the secret weapon of this recipe. Don't skip it.
- Sesame oil goes in at the very end, off heat. Cooking with it destroys the flavor.
- Storage: Refrigerate up to 4 days. Reheat in a hot skillet with a splash of oil and soy sauce. Freezes well up to 2 months.