Spectacular Steak Fried Rice Recipe
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 or steak to use up.
Servings: 4
Calories: 300kcal
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
Serving: 1/4th of recipe (all values are approximate). | Sugar: 4g | Fiber: 2g | Calories: 300kcal | Fat: 2g | Carbohydrates: 35g