Steak fried rice is quick and easy! This simple meal is perfect for a busy weeknight and it's something the whole family will love. I especially enjoy making this recipe when I've got leftover rice to use up.
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Skip ordering takeout and save that money! You can make homemade fried rice in 30 minutes or less, and leftovers are a good option for lunch the next day.
You'll only need eleven ingredients to whip up this delicious recipe. In fact, you can simplify even further if you prefer. Steak fried rice is really flexible so you can choose to eliminate or add veggie mix-ins, this is great if you've got picky eaters to appease.
If you want more "homemade takeout" inspo, check out my delicious Ham Fried Rice, Salmon Poke Bowls, Sweet & Spicy Chicken Stir Fry or this amazing Kidney Bean Curry!
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Ingredients & Substitutions
- Extra virgin olive oil: or sesame oil!
- Flank steak: cut into small, bite sized cubes. Or, if you've got leftover steak from another meal, this is an easy way to use it up.
- Vegetables: I like using red bell pepper, edamame and chopped green onions in this recipe. Feel free to get creative! You can really add any veggies you want, great for reducing wasted produce.
- Fresh herbs: cilantro adds great flavor and color.
- White rice: cooked and chilled is best. That's why leftover rice works great for this recipe. You can also use fresh rice. Just make it before you begin preparing everything else and stick it in the refrigerator to cool down as much as possible before mixing it in.
- Seasonings: salt & pepper. A sprinkling of garlic powder is also delicious.
- Eggs: a key ingredient for any good fried rice recipe!
- Dark soy sauce: be sure to select a gluten free brand if you have a food allergy or intolerance.
- Optional toppings: sesame seeds, crushed peanuts, red pepper flakes, additional chopped green onion or cilantro.
How To Make Fried Rice With Steak
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
- If you're not using leftovers, cook rice and place it in the refrigerator to chill.
- Measure a little bit of olive oil into a large skillet and place on medium heat.
- While oil heats, cut steak into small cubes. Add cubes to the skillet, sauté until cooked to preferred level and set aside.
- Sauté vegetables in the same pan.
- Add cooked steak, rice, salt, pepper and gluten free soy sauce to the pan. Mix well.
- Push steak mixture to one side of the pan to create a space for scrambling eggs.
- I recommend drizzling a bit of additional olive oil into the empty side of the pan.
- Crack eggs into a small bowl and whisk well. Pour into opening and scramble.
- Once eggs are fully cooked, stir them into the rice mixture.
- Serve with desired toppings and enjoy!
Step By Step Photos
Expert Tip
Scrambled eggs: I usually scramble eggs in the same pan as my fried rice, simply because I don't like creating extra dishes. You can choose to make your eggs in a separate pan if you want! This works just as well and you can stir them into the rice mixture at the very end.
Variations
This recipe is super flexible and can be made in MANY different ways! Here's some inspiration:
- Trying to eat less meat? Leave it out for a vegetarian rendition of this dish. Or, you can substitute tofu!
- Incorporate a different protein like pork, chicken, shrimp, lobster or crab. You can also use ground beef instead of steak, this is nice because it's typically more affordable.
- Add different veggies. Green beans, water chestnuts, bean sprouts, jalapenos, edamame, corn, onion, radishes or asparagus would all be delicious. Whatever your heart desires!
- Substitute teriyaki sauce for soy.
- Try using half cauliflower rice and half regular rice. This is a great option if you're wanting to cut down on carbs and calories.
Storage
Allow rice to cool and transfer it to an airtight container. Refrigerate for up to 3 days.
To freeze your rice, place it in a Ziploc baggie and press flat. Store in the freezer for up to a month.
How To Reheat
If your rice is frozen, transfer it to the refrigerator to thaw overnight.
Measure a tablespoon of olive or sesame oil into a large skillet and place on medium heat. Add thawed rice to the pan and stir often, until nice and hot.
Reheating in the microwave is also an option. I recommend covering rice with a damp paper towel when using this method! The rice will draw moisture from the paper towel which will keep it from drying out.
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Spectacular Steak Fried Rice Recipe
Equipment
- Large skillet
Ingredients
- 1 tablespoon extra virgin olive oil *or sesame oil
- 8 ounces flank steak *or your preferred cut *see note below
- 1 large red bell pepper *diced
- 1 cup edamame *I typically use bagged/frozen
- ¼ cup green onion *chopped
- ¼ cup cilantro *chopped *see note below
- 2 cups cooked white rice *see note below
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 large eggs
- ¼ cup soy sauce *gluten free *see note below
Optional toppings:
- sesame seeds, crushed peanuts, red pepper flakes, additional chopped green onion or cilantro.
Recipe notes:
Steak: if you've got cooked/grilled steak from another meal - this is a great way to use it up! Instead of sautéing steak, just cut up whatever you've got leftover and toss it in. Cilantro: often referred to as fresh coriander in Asian cooking/cuisine. White rice: best if chilled, leftover rice works great! You can also use brown rice or even try a mixture of regular & cauliflower rice. Soy sauce: be sure to select a gluten free brand if necessary. If you're not worried about a food allergy or intolerance, regular soy sauce can be used.Instructions
- If you're not using leftover rice, cook some on the stovetop or in a rice cooker and place it in the refrigerator to chill.
- Dice bell pepper and chop green onions/cilantro.
- Measure olive oil into a large skillet and place on the stovetop. Turn heat to medium.
- While oil heats, cut steak into bite sized cubes.
- Sauté steak cubes in hot oil until they're cooked to your preferred level. I like mine medium! Be careful not to overcook the steak (we don't want it to get chewy), transfer it to a plate and set aside.
- Add edamame, diced red bell pepper and chopped green onions to the same skillet and sauté 5-10 minutes, until soft. Add another dash of olive oil if necessary!
- Add cooked steak, cooked rice, salt, pepper and gluten free soy sauce to the pan. Mix well.
- Push this mixture to one side of the pan to create a space for scrambling eggs.
- I recommend drizzling a bit of additional olive oil into this open space (nonstick cooking spray will also work). Crack eggs into a small bowl and whisk well. Pour eggs into pan and scramble.
- Once eggs are fully cooked, stir them into the rice mixture.
- Serve with desired toppings and enjoy!
Storing leftovers:
- Allow rice to cool and transfer it to an airtight, food storage container. Refrigerate for up to 3 days.
Freezing leftovers:
- To freeze your rice, place it in a Ziploc baggie and press flat. Store in the freezer for up to a month.
How to reheat:
- Thaw frozen rice in the refrigerator overnight. Stovetop: measure a tablespoon of olive or sesame oil into a large skillet and place on medium heat. Add thawed rice to the pan and stir often, until nice and hot. Microwave: cover rice with a damp paper towel and microwave in 30 seconds increments until warmed through. The rice will draw water from the paper towel, keeping it moist.
Nutrition
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