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This steak fried rice is as easy as it is delicious! The tender bites of steak sets it apart from your typical fried rice. It’s next-level delicious!
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Fried rice is one of my favorite meals to make with leftover rice and it can be made a million different ways. I love that I can just throw it all in a wok with whatever veggies I have on hand and it becomes a delicious meal. I particularly love this steak fried rice because all of my kids will eat it without complaint. They ALL love steak and this is a great way for them to have it because it’s already cut up into bite-sized, tender pieces.
I also love that this recipe doesn’t call for a lot of steak. You know how when you find a lone steak in the freezer and it’s not enough to feed everyone but you need to use it up? This is the perfect solution. A little steak goes a long way here. Just one steak is enough to feed the whole family!
How to Make Steak Fried Rice
There’s something to the order of making fried rice. You can’t just throw it all in and expect to get that perfect texture and flavor. The good news is that the steps are simple. Here’s what to do:
- Prepare the rice. If you have a few cups of leftover rice, you are in business. Leftover, day-old rice is perfect for this recipe because it’s already dried out a little from being in the fridge. If you don’t have leftover rice, prepare the rice several hours ahead of time and allow to cool to room temp and then put in the fridge until ready to serve.
- Marinate the Steak. Cut the steak into tiny cubes and place in a Ziplock bag. Create a marinade by combining oyster sauce, garlic, and soy sauce in a small bowl. Pour it over the steak and allow it to marinate for at least 30 minutes.
- Cook the steak. Toss the marinated steak in some cornstarch, then cook in oil in a wok or large skillet. The cornstarch will give the steak a slightly crispy coating and the sauce will stick to it better. Remove the steak and wrap in foil to allow it to rest.
- Sauté the veggies. Heat some more oil in the pan and add the garlic and veggies. Honestly any chopped up veggies will work great here. Fresh or frozen, doesn’t matter. To keep it simple we usually just use a frozen mix or whatever we have on hand.
- Add the eggs. I like to push the veggies to the side and then spray a little more cooking spray in the wok. I add the eggs so they don’t immediately mix in with the veggies. I let the eggs cook completely then break them up before stirring in with the vegetables.
- Sprinkle in the rice. I like to add the rice a handful at a time so I can break up any pieces that are stuck together. The rice should break up easily. Stir the rice with the veggies and egg as you are adding it, making sure it gets coated with excess oil from the pan/wok.
- Finish it off with sauce and steak. Make a sauce with a little oyster sauce, soy sauce, and white pepper and drizzle it over the rice. Toss it all together then add the steak. Let it all cook for another minute or so while tossing with a spatula to make sure it’s all evenly distributed and serve hot.
Best Rice for Fried Rice
For fried rice, I always use Jasmine rice. Jasmine rice is a long-grain white rice that cooks up nicely and doesn’t stick together like other rice varieties. After it has cooked and cooled, the rice dries slightly which makes it easier for each individual grain to get coated in oil and sauce. It helps to achieve that perfect fried-rice texture that you get in restaurants. If you don’t have Jasmine rice on hand, you can use other long-grain white rice varieties to get acceptable results.
Recipe Tips
- Use day old (or more) rice. Clearly I can’t emphasize this enough. If you are meal planning for the week and making a dish on an earlier day that uses rice, just make a couple cups extra to use. It makes the difference between a good fried rice and a great fried rice.
- Try using leftover steak. You can also use leftover steak for this recipe. Just cut up the leftovers from your last BBQ and toss it with some of the sauce while re-heating in the wok and you are good to go!
- Be creative with veggies. Most of the time I use a bag of frozen peas and carrots for this recipe but I have also used frozen corn, cubed zucchini, chopped cauliflower or broccoli, and red bell peppers.
- Get rid of rice clumps. Rice getting clumpy? Add a tiny bit of oil and use your spatula to break apart the rice that is sticking together.
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More Fried Rice Recipes
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Steak Fried Rice
Equipment
- 1 wok or large skillet
Ingredients
- 3 cups cooked, cold Jasmine rice (day-old is best)
- 1 pound top sirloin
- ¼ cup oyster sauce
- 3 tablespoons water
- 2 tablespoons soy sauce
- 3 cloves garlic
- 3 tablespoons cornstarch
- 4 tablespoons vegetable oil or avocado oil, divided
- ½ yellow onion finely diced (about ⅓ cup)
- 2 cloves garlic
- 1 cup carrots and peas (frozen bag of peas and carrots combined)
- 2 eggs beaten
- 1 tablespoons oyster sauce
- 2 teaspoons soy sauce (or to taste)
- ¼ teaspoon white pepper
Instructions
- Prepare for this meal ahead of time by cooking the rice a day before and allowing it to cool in the fridge overnight.
- Cut steak into small cubes (about 1/2” or slightly smaller) and place in a Ziplock bag. Combine oyster sauce, garlic, and soy sauce in a small bowl and pour over the steak.
- Press around the outside of the bag to evenly distribute the marinade. Press the air out of the bag, seal, and place in the fridge for about 30 minutes. Remove from the fridge and allow to come to room temperature (about 15-20 minutes).
- Place cornstarch in a shallow dish and set aside. Remove the steak from the marinade and toss in the cornstarch.
- Heat 2 tablespoons oil in a skillet or wok and heat over medium-high heat. When oil is hot and shimmery, add steak in a single layer along the bottom. Make sure it is spread out evenly. Cook for 1-2 minutes and then flip the steak to the other side and cook for another minute. After it has cooked on both sides, stir it all around for another 15-20 seconds, stirring constantly to get even cooking. Remove from the pan and place in a bowl covered with foil. Set aside.
- Add remaining oil to the pan and heat over medium-high heat until oil is hot again. Add onion and sauté until onions become transparent. Add garlic and sauté for another minute. Add frozen carrot and peas mixture and sauté until the vegetables become soft and cooked through.
- Add beaten eggs to the pan and allow to cook, undisturbed until the eggs start to bubble up and cook on the bottom. Gently stir the eggs until they are completely cooked through.
- Add rice a little at a time, breaking apart clumps as you add it. It should be nice and dry from cooling overnight in the fridge. Stir constantly while combining it with the eggs and veggies in the pan. Once all the rice is added continue to stir and flip the rice over until the rice becomes hot. If you find that the rice is sticky, you can try adding a little more oil to the pan or cook on a higher heat. Combine 1 tablespoon oyster sauce, 2 teaspoons soy sauce and white pepper and pour evenly over the rice. Stir until combined.
- Add cooked steak to the pan and sauce another minute or two. Serve hot.
