Steak fried rice
If you’re a fan of fried rice, steak fried rice will be your new favorite! Tender steak bits with crisp rice grains in every bite, it’s both easy to make and super economical. It’s also the perfect leftover makeover dish for steak lovers!
This steak and fried rice dish is so flavorful and yummy, that you’ll put it on heavy rotation. Using everyday pantry ingredients, you can make it even on busy weeknights:
- Top sirloin steak, flank, or ribeye steak – These are tender and leaner cuts of steak, perfect for fried rice.
- Coconut aminos – Sweeter and less salty, this is a soy-free option. You can also use low-sodium soy sauce for half of the amount.
- Fish sauce – Adds a touch of salty flavor to the steak.
- Toasted sesame oil – Adds a nutty flavor and gives that extra moisture effect to the marinade.
- Ground black pepper – Gives it a peppery flavor.
- Baking soda – The secret ingredient to tenderize the beef.
- Tapioca starch – It helps to seal in the beef moisture and crisps up the beef when you fry it.
- Leftover cooked, refrigerated, day-old rice – Using long grain or basmati jasmine rice.
- Green onions – Diced up and separate the white and green parts.
- Yellow onion or shallot – Chop them up into small pieces.
- Large eggs – You can leave this out if you can’t have eggs.
- Avocado oil – You can use any neutral-flavored oil. This one is great for high-heat cooking.
- Coarse sea salt, garlic powder
- White pepper – A common ingredient in Chinese cooking, but you can swap it with black pepper if you don’t have any.
- Frozen mixed vegetables – Contains ready-chopped peas, carrots, and corn that’s easy to use and handy to have in your freezer.
Fried rice sauce:
Substitutions and variations
- Use freshly cooked rice: If using rice cooked on the same day, spread it out on a sheet pan to cool, then refrigerate for 4+ hours to remove excess moisture.
- Different protein: Besides frying rice and steak, you can swap it with cooked chicken, shrimp, ham, ground beef, or even leftover turkey.
- Leftover steak: If using leftover steak, dice and add it near the end, tossing it with the sauce and rice.
- Rice varieties: Shirataki rice or cauliflower rice are great low-carb options. Cooked day-old brown rice is great, too!
- Pop of flavor: Add minced garlic or a touch of grated ginger to the stir-fry.
- Vegetable choices: Stir fry the rice with small diced broccoli florets, diced bell peppers, and other veggies for extra texture.
- Different sauces: Add a few tablespoons of my Keto teriyaki sauce or drizzle a teaspoon of my Garlic chili sauce for a touch of spicy flavor.
How to make steak fried rice
This fried rice recipe with steak is simple but out-of-this-world delicious. Here’s how you can make this hearty fakeout dish at home:
- Slice the steak and dice them into about half-inch cubes. Marinate them in the beef marinade for 15 minutes. In the meantime, prepare the rice, separate the spring onions, chop the yellow onion, and whisk the eggs.
- Preheat a large skillet or wok over medium heat until it’s warm. Sear the steak in a single layer without disturbing for 2 minutes total and set aside.
- Add oil and pour the eggs in. Gently stir and scramble the eggs. Put it aside in a small bowl.
- Turn up the heat to medium high. Saute the onion and white part of the scallion with a bit of salt and oil for 10 seconds.
- Using a cooking kitchen glove, add the rice little by little with your hands. Do this gently to separate the rice grains, avoid them from clumping, and ensure they cook evenly.
- At medium high heat, scoop the rice repeatedly with a wooden spoon or spatula from the bottom up and gently toss them. This motion keeps the rice crisp and helps the moisture evaporate.
- When you hear the rice popping, season it with salt, garlic powder, and white pepper.
- Turn up the heat to high. Add the frozen veggies. Continue scooping and tossing for 2-3 minutes.
- Make a well in the center of the pan. Add soy sauce and oyster sauce, then the steak and the eggs. Toss everything immediately to combine all the ingredients.
- Take it off the heat. Drizzle toasted sesame oil and garnish with green onions.
Best steak for fried rice
No one wants to bite into tough and chewy steak, especially in fried rice! If you like tender and flavorful steak bites in your fried rice, let me show you how to velvet beef at home easily.
- Best cut of steak for fried rice: Choose a lean, tender cut like sirloin, top sirloin, or flank steak. Trim excess fat, then slice thinly against the grain. Dice into small, 1/2-inch or less cubes for even cooking.
- How to slice the steak: For even cooking, cut ingredients in fried rice to a similar small size. Slice steak against the grain, then dice into 1/2-inch or smaller cubes. This allows the steak to cook through at the same rate as the other ingredients.
- Beef marinade: Marinate the beef for 15 minutes to tenderize and boost flavor. Use a mix of soy sauce, starch, oil, and baking soda.
How to keep fried rice grains from clumping
There are 2 key elements for making fried rice with separated, fluffy grains that don’t clump:
- Use day-old, chilled rice. Freshly cooked rice contains too much moisture and is too soft for stir-frying. Allow the rice to cool to room temperature, then keep it in the refrigerator overnight. This helps to harden the grains and remove excess moisture. Air fryer rice is a good last-minute option, if you’re making it on the same day.
- Add the rice gradually to the hot pan. When adding the chilled rice to the pan, use your hands to gently separate and sprinkle in the grains. This prevents clumping so each grain can cook evenly.
How to make-ahead, store, and reheat
Fried rice with steak is a recipe that you can easily make ahead, and perfect for weekly meal prep. Here are some useful tips that can help you make the most of this dish:
- Make-ahead: There are 2 things you can prepare in advance — marinate the beef and cook rice for the steak a day in advance. (You can make air fryer rice if you’re short on time). Fresh rice contains a lot of moisture. Refrigerating the rice helps to remove the moisture so the rice dries out and becomes fluffy and crispy when fried.
- Storage: Store any steak and rice stir fry leftovers in the fridge for up to 4 days in an airtight container.
- Reheat: Microwave the steak and fried rice on high for 1 minute or reheat them over the stovetop to warm up the rice.
How to serve fried rice with steak recipe
Enjoy your steak fried rice with savory side dishes or wholesome dumplings! Here are some tasty suggestions to complete your weeknight meal:
- Dumplings: Pair your steak eggs and rice with these crispy rice paper dumplings. You can also have it with juicy shrimp wontons, or wonton egg drop soup. Recipes are coming real soon, so stay tuned!
- Vegetable side dishes: This healthy Chinese beef fried rice goes great with crunchy and spicy cucumber salad or Chinese smashed cucumber salad. You can also serve it with Chinese garlic green beans for a full meal.
Tips for success
- Rice type: Long-grain jasmine rice or basmati rice is best as it contains less starch.
- Prep the Rice: Use day-old, chilled rice to prevent sticking and clumping. Break up any large clumps while separating the grains before stir-frying.
- Use the right cut of steak for fried rice: For fried rice, choose tender, lean cuts like sirloin steak, top sirloin, or flank steak. Trim excess fat before dicing the raw steak.
- Marinate the Steak: Slice the steak thinly against the grain and marinate it in soy sauce, starch, and baking soda to help tenderize the meat.
- Stir-Fry in Batches: Use a large 12-14 inch saute pan or wok to make room for ingredients to cook evenly. Cook the rice, vegetables, and eggs separately in batches before combining everything. Remember to toss the rice frequently to prevent clumping.
- Step-by-Step Seasoning: First season the rice with salt and pepper, then add the sauce mixture at the end for maximum flavor impact. Taste and adjust seasoning to your preference.
- Cookware Tips: A large saute pan works well since it gives room to stir-fry ingredients in batches and allows the moisture to escape. A wok is more traditional but not required.
Lean, tender cuts like flank steak, sirloin, shrimp, cooked ham, or chicken work well in fried rice. Slice the beef thin against the grain and marinate to boost flavor and tenderness before stir-frying. Avoid fatty meats that may make the fried rice greasy.
Use day-old chilled rice to prevent clumping. Toss rice often while stir-frying to keep grains separate. Cook ingredients separately then combine at the end for the best texture.
Yes, rice complements steak well. Serving steak with rice makes a hearty meal. You can also add cooked diced-up, cooked steak to the fried rice.
Fried rice originated in China as a delicious way to use up leftover rice. The technique spread across Asia and evolved into many regional variations. Now it’s a popular global dish made with meats, vegetables, and seasonings tailored to local tastes.
More fried rice recipes you might like
If you love this fried rice recipe with steak, I have a huge archive of fried rice recipes that you can keep in your back pocket!
- Kimchi cauliflower fried rice (Low-carb recipe full of crispy kimchi and gochujang flavor)
- Shirataki fried rice (Another low-carb fried rice with a savory, garlicky flavor)
- Air fryer fried rice (An easy recipe made in an air fryer)
- Konjac fried rice with chicken (Thai-inspired fried rice with chicken using shirataki rice)
Steak fried rice recipe
For the steak:
For the rice:
- 3.5 cups cooked rice, refrigerated and cold, prefer long-grain jasmine or basmati rice
- 2-3 bulb green onions, diced and separate white and green parts
- 1.5 oz yellow onion, or shallot, chopped, quarter of 1 small
- 2 large eggs
- 1.5 tbsp avocado oil, divided
- ½ tsp coarse sea salt, plus more to taste
- ½ tsp garlic powder
- ¼ tsp white pepper
- 1 cup frozen mixed vegetables, peas, carrots, and corn
- Dice the steak to small bite size cubes, a little smaller than half-inch. Marinade the beef with ingredients from coconut aminos to starch for 15 minutes. Measure out the rice and se aside. Chop the spring onions and separate the white and green parts. Prepare the yellow onions and whisked the eggs.
- Preheat a 12-inch large skillet (or wok) over medium heat until it feels hot when placing your palm near. Add 0.5 tbsp oil then add the marinated steak. Turn heat up to medium-high, and quickly spread them out into a single layer. Pan fry without disturbing for 1.5 minutes over medium-high heat then flip side for 30 seconds. You should hear the sizzling sound. If not, turn heat up more. Transfer the beef out to set aside.
- Use the same pan, preheat it over medium heat until it feels warm when placing your palm near. Add 0.5 tbsp oil and pour in the eggs. Gently stir to make scrambled eggs for about 10 seconds then transfer the eggs out and set aside in a bowl.
- Add 0.5 tbsp oil to the pan and turn heat up to medium-high, add the onion and white scallion parts with a pinch of salt, saute for 10 seconds.
- Add in the rice little-by-little while using your hands to gently separate the rice grains (I wear a cooking kitchen glove to do this). By doing so, the rice grains are less likely to clump and therefore each grain cooks evenly. Turn heat up to medium-high.
- Use a wooden spoon or spatula to scoop the rice from bottom up and repeat the motion to toss the grains without smashing them. This scooping motion also helps the moisture to evaporate and keeps the rice grains crisp. You should hear the sizzling sound. If not, turn heat up a bit more.
- When you see the rice grains start popping, that means the grains are no longer wet, about 3-4 minutes, season the rice with salt, garlic powder, and white pepper, toss for 10 seconds.
- Turn heat up to high then add the frozen veggies. Keep scooping and tossing for 2 minutes.
- Push the ingredients to the side of the pan, add the soy sauce and oyster sauce to the center of the pan. The sauce will immediate sizzle and create a nice aroma. Quickly toss everything to combine for 2-3 minutes.
- Return the steak and the eggs to the pan. Use a patula or a wooden spoon to break up the eggs while tossing and scooping. Toss for 1 more minute. The pan will be really hot so be careful as you cook.
- Turn off the heat. Transfer to a large serving plate. Drizzle with toasted sesame oil and garnish with green scallion parts. Serve warm.
- Making great fried rice involves more than just using cooked, cold day-old rice. The order in which you add ingredients to the pan, the timing, and the temperature are also important.
- When adding cooked and refrigerated rice to the pan, use your hands to gently separate the rice grains as if you are sprinkling the grains into the hot pan. By doing some, the rice grains are less likely to clump and therefore each grain cooks evenly.
- You don’t need a wok to make great fried rice. However, a wok imparts a nice smoky aroma called wok hei.
- Use the largest pan you have when making fried rice. The more cooking surface area, the crispier the rice grains will be.
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