Steak Fried Rice
This steak fried rice is loaded with tender ribeye, garlic, veggies, and bold flavor. Easy, satisfying, and better than takeout in under 30 minutes!
Equipment
- Large Pan or Wok
Ingredients
Steak Marinade
- 1 lb Ribeye
- 3 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 1 tbsp Shaoxing Wine
- 1 tbsp Cornstarch
- 1/2 tbsp Onion Powder
Fried Rice
- 1 1/4 cup Frozen Mixed Vegetables
- 2 bunches Green Onions, (whites and greens diced and separated)
- 3 cloves Garlic, (Diced)
- 3 large Eggs
- 1 tbsp Butter
- 3 cups Rice, cold, day old rice
- 3 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 1 1/2 tbsp Garlic Paste
- 2 tsp Beef Bouillon Paste
- 1 tsp Sugar
- 1/2 tsp White Pepper
Instructions
- 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!
- 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.
- In a small bowl, whisk together the sauce for the rice so that it's ready to go while cooking. Combine oyster sauce, soy sauce, garlic paste, beef bouillon paste, white pepper, and sugar (it's ok if it's a little lumpy).
- Place a large pan on the stove over medium high heat, get the pan nice and screaming hot. Drizzle a little olive oil to the pan and add the steak. Cook for 2-3 minutes, until browned and crispy. Be sure not to overcook. Remove from the skillet and set aside.
- Reduce stove to medium heat. Add in the mixed vegetables and the whites from the green onion. Cook for 3-4 minutes, until the vegetables are no longer frozen. Add in garlic and continue to cook for 1-2 minutes, until fragrant.
- 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. 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 and the rice is nice and brown.
- Add the steak back in and top with diced green onions on top. Serve with hoisin sauce or chili crisps for extra flavor!
Notes
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.
Nutrition
Calories: 649kcal, Carbohydrates: 86g, Protein: 28g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 144mg, Sodium: 855mg, Potassium: 534mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2210IU, Vitamin C: 7mg, Calcium: 80mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!