Steak Fried Rice
Steak Fried Rice is a quick, delicious meal made with either raw steak or leftovers. It’s packed with savory umami flavors and is popular even with picky eaters. Prepare the rice ahead, and dinner will come together fast!
We’ve all been there—opening the fridge, spotting leftover rice, and wondering how to use it. This dish was born out of such a moment for me. One night, feeling tired and hungry, I took some leftover steak and cooked rice and turned it into this flavorful steak fried rice. It’s become a go-to meal ever since.
This steak fried rice has it all: it’s filling, savory, slightly crispy from the pan, and bursting with flavor. It’s a fast meal that feels indulgent, especially when topped with a bit of chili oil. Whether you’re using fresh steak or transforming last night’s leftovers, this recipe is perfect for quick, satisfying dinners.
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Ingredients
- Rice – Chilled, cooked leftover. I prefer jasmine rice for fried rice, but basmati works great, too. Cook extra rice ahead and refrigerate overnight.
- Cooking oil
- Steak – Either raw or previously cooked steak works. If using cooked steak, add it toward the end with the peas.
- Butter – I use salted butter, but if unsalted, add a pinch of salt at the end as needed.
- Sesame oil
- Onion – I typically use yellow (brown) onion, but any variety is fine. If you prefer to omit onion, substitute ½ teaspoon onion powder.
- Carrot – Fresh diced carrots work best, but frozen carrots can be added later along with the peas.
- Ginger – Peeled and chopped finely by hand, use a mini chopper, or grate with a microplane.
- Garlic – Cloves finely chopped. Use fresh garlic rather than jarred for the best flavor.
- Eggs – Lightly beaten.
- Soy sauce
- Peas – Frozen peas (thawed) are perfectly fine.
- Green onions – Sliced (white and green parts), for garnish.
How To Make Steak Fried Rice
- Prepare ingredients: dice onion and carrot, finely chop garlic, peel and grate ginger, and slice green onions. If using raw steak, cut into bite-sized pieces; if cooked, slice thinly and reserve.
- Warm a large skillet or wok over medium-high heat.
- Add cooking oil, and once hot, add raw steak. Cook until browned and just cooked through (about 2–3 minutes), then remove to a plate. If steak is already cooked, wait to add later.
- Add butter and sesame oil to the skillet. Once melted, sauté onion, carrot, ginger, and garlic for about 3–4 minutes until tender and aromatic.
- Add chilled rice, breaking up any clumps. Spread it evenly and let it sit undisturbed for a minute or two to crisp up slightly.
- Move rice aside in the pan, pour beaten eggs into the cleared space, and let them set briefly before scrambling and mixing into the rice.
- Stir in peas and soy sauce. If using leftover steak, add it now. Heat everything thoroughly, then remove from heat.
- Garnish with sliced green onions and, optionally, drizzle with chili oil or sriracha sauce for added spice.
Step-By-Step Process
Serve and enjoy!
Chef Jenn’s Tips
- Chilled leftover rice is best—freshly cooked rice tends to steam and become mushy.
- No wok? No problem. A large skillet works equally well.
- Add precooked steak at the end to avoid drying it out.
- Use high heat and minimal stirring to achieve crispy restaurant-style fried rice.
- Taste test before adding extra soy sauce, as cooked steak might already be seasoned.
Make It A Meal
Pair steak fried rice with steamed broccoli or bok choy for a balanced meal. A crisp cucumber salad with rice vinegar and sesame seeds adds a refreshing contrast. For a complete takeout-style meal, include potstickers or spring rolls—minimal effort, maximum satisfaction.
Storage
Keep leftovers refrigerated in a sealed container for up to 3 days. To retain crispness, reheat in a skillet rather than the microwave. Freezing is an option, but rice may soften upon thawing. For freezing, cool the rice completely, pack flat into freezer bags, and store for easy reheating.
Steak Fried Rice
Ingredients
- 3 cups cooked rice chilled
- 1 tablespoon cooking oil
- ½ pound steak sliced
- 1 tablespoon butter salted
- 1 teaspoon sesame oil
- ½ cup onion diced
- ½ cup carrot diced
- 1- inch ginger peeled and grated or finely chopped
- 2 cloves garlic finely chopped
- 2 eggs lightly beaten
- 2 tablespoons soy sauce
- ½ cup peas thawed
- 2 chopped green onions
Instructions
- Prepare ingredients: dice onion and carrot, finely chop garlic, peel and grate ginger, and slice green onions. If using raw steak, cut into bite-sized pieces; if cooked, slice thinly and reserve.
- Warm a large skillet or wok over medium-high heat. Add cooking oil, and once hot, add raw steak. Cook until browned and just cooked through (about 2–3 minutes), then remove to a plate. If steak is already cooked, wait to add later.
- Add butter and sesame oil to the skillet. Once melted, sauté onion, carrot, ginger, and garlic for about 3–4 minutes until tender and aromatic.
- Add chilled rice, breaking up any clumps. Spread it evenly and let it sit undisturbed for a minute or two to crisp up slightly.
- Move rice aside in the pan, pour beaten eggs into the cleared space, and let them set briefly before scrambling and mixing into the rice.
- Stir in peas and soy sauce. If using leftover steak, add it now. Heat everything thoroughly, then remove from heat.
- Garnish with sliced green onions and, optionally, drizzle with chili oil or sriracha sauce for added spice.
Notes
Chef Jenn’s Tips
- Chilled leftover rice is best—freshly cooked rice tends to steam and become mushy.
- No wok? No problem. A large skillet works equally well.
- Add precooked steak at the end to avoid drying it out.
- Use high heat and minimal stirring to achieve crispy restaurant-style fried rice.
- Taste test before adding extra soy sauce, as cooked steak might already be seasoned.
