- 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.