Steak Fried Rice(easy and delicious!)

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Steak fried rice is my go-to when I’m craving something quick and comforting that’s packed with bold flavor. It’s loaded with juicy steak bites, garlicky rice, tender veggies, and that savory sauce that makes you want to eat it straight out of the pan!

For more takeout inspired recipes, make my shrimp and chicken fried rice and crispy chili beef!

steak fried rice in a skillet topped with diced green onion and chopsticks.

Not to brag, but this steak fried rice recipe is better than any fried rice dish I’ve had at takeout spots or restaurants. The steak bites are tender and juicy and the fried rice is packed with flavor.

It’s such a delicious meal! My kids even loved this one and they both are the pickiest eaters ever!

I whipped this up on a random weeknight and we were all standing around the stove sneaking bites straight from the pan.

And don’t even get me started on the leftovers, they’re somehow even better the next day. Trust me, once you make this, you’ll never look at takeout the same again!

Why You’ll Love This Recipe
Key Ingredients
Recipe Substitutions
How To Make Steak Fried Rice
Pro Chef Tips
How To Serve
Recipe FAQs
More Restaurant Style Recipes
Steak Fried Rice Recipe

Why You’ll Love This Recipe

Packed with flavor: Savory, garlicky, and rich thanks to ribeye, oyster sauce, and beef bouillon. It’s such a tasty meal.
Great way to use leftovers: Works beautifully with leftover rice and steak.
One-pan meal: Minimal cleanup and everything cooks in one wok or skillet. We love easy recipes!

Key Ingredients

ingredients to make steak fried rice on a baking tray - day old rice, ribeye, oyster sauce, soy sauce, sesame oil, garic paste, eggs, scallions, mixed vegetables, beef bouillon paste, white pepper, and butter.

(full list of ingredients can be found below in the recipe card)

Ribeye Adds rich, beefy flavor and tenderness thanks to its marbling. It sears beautifully and stays juicy in high-heat stir-frying.
Cold Day Old Rice works best because it’s drier and prevents the dish from turning mushy. Also, long grain rice like jasmine or basmati have a lower starch content, which helps the grains stay separate and fluffy instead of clumping together. This gives fried rice that signature light, slightly chewy texture you expect from takeout.
Sesame Oil adds a toasty, nutty aroma that gives fried rice its signature savory depth. Used both in marinating the steak and finishing the dish.
Soy Sauce Provides saltiness, umami, and deep color. It’s layered in both the marinade and the rice to season everything evenly.
Cornstarch Helps tenderize the steak by creating a light coating that locks in moisture and encourages browning.
Shaoxing Wine A Chinese cooking wine that adds subtle complexity and enhances the savory notes in both the beef and the rice. They sell this at Walmart and Asian grocery stores. If you can’t find it, I provide substitutions below.
Frozen Mixed Vegetables Add texture, color, and a touch of sweetness. They also make the dish more balanced and filling.
Oyster Sauce Brings a thick, slightly sweet umami punch that deepens the flavor of the fried rice and ties everything together.
Garlic Paste Intensifies the savory base with a bold garlic flavor that’s more consistent and spreadable than minced garlic.
Beef Bouillon Boosts the meaty, savory flavor of the fried rice and mimics the richness of takeout-style fried rice.

Recipe Substitutions

Steak: Ribeye is ideal because it’s well-marbled, tender, and flavorful—even when cooked quickly at high heat. Its fat content keeps the meat juicy and rich, making it perfect for stir-frying. Other good options include NY strip or sirloin if you’re looking for leaner cuts.
Shaoxing Wine: If you don’t have Shaoxing wine, dry sherry is the best substitute in terms of flavor. You can also use mirin (though it’s sweeter) or a splash of rice vinegar mixed with a tiny pinch of sugar. While not identical, these options will still help enhance the flavor.
Use any protein but adjust the cooking time as needed! Chicken thighs or breasts, peeled shrimp, or even crispy tofu are all great substitutes. Just adjust the cooking time depending on the protein.

How To Make Steak Fried Rice

Prep work – you’ll need day old rice so cook, cool, and refrigerate the rice a day prior to making this recipe so that it’s ready to go!

steak cut into bite sized pieces soaking in marinade in a bowl.

Step 1: Slice the steak into thin bite sized pieces, then place into a medium bowl. Add sesame oil, soy sauce, onion powder, Shaoxing wine, and cornstarch. Mix everything together to ensure that all of the steak is coated. Cover with plastic wrap and allow it to marinate for 15-30 minutes.

Step 2: Place a large pan or wok on the stove over medium high heat, get the pan nice and screaming hot. Drizzle olive oil to the pan and add the steak. Cook for 2-3 minutes, until browned and crispy. Remove from the skillet and set aside.

frozen vegetables, garlic, and eggs cooked in skillet.

Step 3: In a small bowl, whisk together the sauce – oyster sauce, soy sauce, garlic paste, beef bouillon paste, white pepper, and sugar. Reduce stove to medium heat. Add in the mixed vegetables and the onion whites. Cook for 3-4 minutes, then add in garlic and continue to cook for 1-2 minutes. Move everything in the pan to one side. One the other side, add eggs and scramble for 3-4 minutes, until cooked all the way through.

Step 4: Mix everything together, and add in butter. Once melted, add the cold rice to the pan and mix ensuring everything is dispersed equally throughout and the rice is warmed. Increase stove to high heat and cook everything for about 5 minutes, stirring constantly. Then add in the sauce and cook until everything is fully coated. Add the steak back in and top with diced green onions. Serve with hoisin sauce or chili crisps for extra flavor!

Pro Chef Tips

Use cold, day-old rice: Fresh rice = mushy rice. Cold, refrigerated rice has dried out a bit, making it ideal for getting that perfect fried texture. If you’re in a pinch, spread freshly cooked rice on a sheet pan and chill it in the fridge for at least 30 minutes.

Cook in stages to avoid steaming: Don’t dump everything into the pan at once. Sear the steak, scramble the eggs, and sauté the veggies separately, then bring it all together at the end. This keeps each component flavorful and properly cooked.

Freeze the steak prior to cutting to make it easier to slice. Freeze for about 20-30 minutes so that you can slices that don’t snag against the knife.

Slice steak thin and evenly – Cutting your ribeye into thin, even strips ensures quick, even cooking. Slicing against the grain helps break up muscle fibers, so the steak stays tender, not chewy.

Don’t over-marinate the steak –15–30 minutes is plenty. Marinating too long (especially with soy sauce or wine) can toughen the meat or make it overly salty.

steak fried rice on a blue plate with chopsticks.

How To Serve

Steak fried rice is a full meal on its own, but it’s also fun to serve with a few sides, too! For a classic takeout side dish, serve with crispy spring rolls, or my fave crab egg rangoon rolls or crab rangoons.

I also love to serve with a crunchy ramen noodle salad for a fresh and sweet and savory spin. You can also keep it simple and serve with some roasted broccoli or asian cucumber salad.

Recipe FAQs

Can I use leftover steak or ground beef for this recipe?

Yes! Leftover steak works great—just slice it thin and add it at the end to avoid overcooking. Ground beef is also a good alternative, though the texture will be different. Be sure to drain any excess fat so it doesn’t make the rice greasy.

Do I have to use cold, day-old rice? What if I forgot to make it ahead?

Cold, day-old rice is best because it’s dry and firm, which helps it fry up without getting mushy. If you’re working with fresh rice, spread it out on a sheet pan and chill it in the fridge for at least 30 minutes to cool and dry it out as much as possible.

Can I substitute ribeye with another cut of beef?

Absolutely. Sirloin, flank steak, or NY strip all work well—just slice them thin and against the grain to keep them tender. Leaner cuts may benefit from a longer marinade to help tenderize the meat.

How do I keep fried rice from getting mushy or soggy?

Start with dry, cold rice to prevent clumping and steaming. Use high heat, a large pan, and avoid overcrowding so the ingredients sear rather than steam. Also, don’t add too much sauce—just enough to coat the rice without soaking it.