This Steak Fried Rice is a delicious, simple dinner that comes together in about 30 minutes. It’s going to give your favorite take out a run for its money! Just a few simple ingredients and you’ve got a scrumptious meal.
School Starts today and this momma couldn’t be happier!
Parker on the other hand is not! He has begged me to let him continue doing online school. Not because he’s afraid of getting Covid, but just because he thinks school is dumb and pointless. I keep telling him to keep dreaming because it’s not going to happen. That kid would be completely content doing online schooling for his remaining two years of high school. Again, not ever going to happen! #hethinksimtheworstmom
Today I’ve got such a yummy and simple recipe for you. This Steak Fried Rice makes a perfect, delicious, and quick weeknight dinner for you, especially when you’re in a pinch and don’t have much time.
If you love Chinese take out, then you are going to love this Steak Fried Rice. It’s so simple to make, tastes just as good as any restaurants and is a fraction of the cost.
Tips for Making Steak Fried Rice:
This recipe is simple, I promise, but I’ll give you just a few tips that will make it turn out amazing.
- Rice: I prefer to use long grain white like the recipe calls for, but jasmine would also work well. Both these kinds of rice cook up fluffy and don’t clump together.
- Sesame oil: The sesame oil is key here. Please don’t try and substitute something like canola, vegetable or olive oil. The sesame oil gives has a unique, nutty flavor that definitely adds to the depth of flavor of the dish. I always have some on hand and suggest you buy some to keep on hand as well.
- Soy Sauce: I have made this with both regular soy sauce and low sodium soy sauce, and we definitely prefer it with regular soy sauce. The low sodium soy sauce left this a little too bland for us and we ended up adding salt to our individual servings.
- Steak: To make it easier to slice your steak, freeze it for 30-40 minutes before you’re ready to cut it.
- Add a little drizzle: I love adding drizzling mine with extra hoisin sauce and my husband and boys love drizzling extra sriracha on top of theirs, along with hoisin sauce. I highly suggest it!
Great for Leftovers!
This steak fried rice reheats well, so it’s perfect for leftovers if you have any left. Just keep it stored in an airtight container in the fridge for up to four days. Reheat it in the microwave or in a skillet. Also, you can freeze this and keep it for even longer. I just take it out of the freezer in the morning and put it in my fridge, then by the time it’s dinner it’s thawed enough to reheat.
- 3 quarts water
- 1 ½ cups long-grain white rice
- 5 tablespoons soy sauce
- 2 tablespoons hoisin sauce, plus extra for serving
- 1 tablespoon sriracha, plus extra for serving
- 1 (12-ounce) skirt steak, trimmed (*See note)
- 2 tablespoons toasted sesame oil, divided
- 3 green onions, white parts minced, and the green parts sliced thin
- 4 garlic cloves, minced
- 4 large eggs, lightly beaten
- 1 1/2 cups frozen peas and carrots, thawed
- In a large saucepan, bring water to boil. Add the rice and cook, stirring occasionally, until just cooked through, about 12 minutes. Drain the rice in fine-mesh strainer and set aside.
- In a small bowl, combine soy sauce, hoisin, and sriracha in bowl, set aside.
- Cut steak with the grain into 2-inch-wide pieces, then slice pieces thin against grain. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add steak and 1 tablespoon of the soy sauce mixture to skillet and cook until steak is well browned, about 4 minutes. Transfer steak to bowl and set aside.
- Add remaining 1 tablespoon oil, green onion whites, and garlic to skillet and cook until fragrant, about 15 seconds. Stir in rice and remaining soy sauce mixture. Cook, stirring often, until rice is sizzling and popping loudly, about 4 minutes. Push rice to 1 side of the skillet. Pour the beaten eggs into empty side of skillet and cook until just set, about 1 minute. Stir eggs, steak, scallion greens, and peas and carrots into rice. Serve with extra sriracha and hoisin sauce if desired.
- I have also used sirloin steak when I’ve made this. Either one works just fine.
Recipe Source: Cook’s Country Magazine July 2020