Steak Fried Rice
Add Preferred SourceThis dish is a quick and delicious way to repurpose leftover steak or raw steak, turning it into a flavorful meal in no time. With its savory, umami-rich taste and a slight crispiness from the pan, it’s a winner even for picky eaters. If you prepare the rice the night before, dinner will be ready in a flash!
We’ve all had those moments when we open the fridge to find leftover rice and wonder what to do with it. This recipe came from one of those nights. I had some leftover steak and cooked rice, and I decided to turn it into something special—steak fried rice. Since then, it’s become a staple in my kitchen.
This dish delivers all the right flavors: hearty, savory, with a little crispy texture from the hot pan. It’s an easy, quick meal that feels like a treat, especially with a drizzle of chili oil. Whether using fresh steak or reimagining yesterday’s grilled piece, this is one of those meals that never disappoints.
Ingredients
- Rice – Chilled, cooked leftover. I prefer jasmine rice for fried rice, but basmati works great, too. Cook extra rice ahead and refrigerate overnight.
- Cooking oil – Neutral oils like canola or vegetable oil work too; prevents sticking while frying.
- Steak – Either raw or previously cooked steak works. If using cooked steak, add it toward the end with the peas.
- Butter – I use salted butter, but if unsalted, add a pinch of salt at the end as needed.
- Sesame oil – Use just a little at the end for aroma; too much can overpower the dish.
- Onion – I typically use yellow (brown) onion, but any variety is fine. If you prefer to omit onion, substitute ½ teaspoon onion powder.
- Carrot – Fresh diced carrots work best, but frozen carrots can be added later along with the peas.
- Ginger – Peeled and chopped finely by hand, use a mini chopper, or grate with a microplane.
- Garlic – Cloves finely chopped. Use fresh garlic rather than jarred for the best flavor.
- Eggs – Lightly beaten; adds richness and binds the rice lightly.
- Soy sauce – Adjust to taste; low-sodium is safe if you want to control salt.
- Peas – Frozen peas (thawed) are perfectly fine.
- Green onions – Sliced (white and green parts), for garnish.
How To Make Steak Fried Rice
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preparing all of the ingredients. Dice the onion and carrot, mince the garlic, grate the ginger, and slice the green onions. If using raw steak, cut it into bite sized pieces. If using leftover steak, slice it thinly and set it aside to add later.
Heat a large skillet or wok over medium high heat and add the cooking oil. Once the oil is hot and shimmering, add the raw steak and sear for 2 to 3 minutes, stirring occasionally, until browned and just cooked through. Transfer the steak to a plate and set aside.
Add the butter and sesame oil to the same pan. Once melted, stir in the onion, carrot, ginger, and garlic. Cook for 3 to 4 minutes, stirring frequently, until the vegetables are softened and fragrant.
Add the chilled rice, breaking up any clumps with a spatula. Spread the rice into an even layer and let it cook undisturbed for 1 to 2 minutes so it can develop lightly crispy bits.
Push the rice to one side of the pan and pour the beaten eggs into the empty space. Let the eggs cook for about 1 minute, then gently scramble them and mix them into the rice.
Stir in the peas and soy sauce, mixing until everything is evenly combined. If using leftover steak, add it now and stir just until heated through, about 1 to 2 minutes, then remove the pan from the heat.
Garnish with sliced green onions just before serving. For extra heat, drizzle with chili oil or sriracha, if desired.
Chef Jenn’s Tips
- Use cold rice—it fries up better than fresh rice, which will just steam and make the dish soggy.
- You don’t need a wok! A large skillet works just as well.
- If using leftover steak, add it at the end to avoid overcooking it.
- For that perfect crispy texture, use a hot pan and stir minimally.
- Taste before adding more soy sauce, as leftover steak might already be seasoned.
Make It A Meal
Serve this steak fried rice with steamed broccoli or bok choy for a complete meal. A light cucumber salad with rice vinegar and sesame seeds will add a refreshing contrast. Want to make it feel like takeout? Add some potstickers or spring rolls for a delicious side.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture—microwaving can make it soggy. You can freeze the rice, but it may soften after thawing. Let it cool completely before packing into freezer bags and freezing flat for easy storage and reheating later.
Steak Fried Rice
Ingredients
- 3 cups cooked rice chilled
- 1 tablespoon cooking oil
- ½ pound steak sliced.
- 1 tablespoon butter salted.
- 1 teaspoon sesame oil
- ½ cup onion diced.
- ½ cup carrot diced.
- 1 inch ginger peeled knob.
- 2 cloves garlic finely chopped.
- 2 eggs lightly beaten.
- 2 tablespoons soy sauce
- ½ cup peas frozen and thawed.
- 2 green onions sliced.
Instructions
- Prepare your ingredients by dicing the onion and carrot, chopping the garlic, peeling and grating the ginger, and slicing the green onions. If you’re using raw steak, slice it into bite-sized pieces. For leftover steak, slice it thinly and set it aside to add later.
- Heat a large skillet or wok over medium-high heat and add the cooking oil. Once the oil is hot, add the raw steak and sear until browned and cooked through, about 2-3 minutes. Transfer the steak to a plate. If you’re using leftover steak, wait to add it.
- In the same pan, add the butter and sesame oil. Once melted, stir in the onion, carrot, ginger, and garlic. Sauté for 3-4 minutes until the vegetables are soft and fragrant.
- Add the chilled rice, breaking up any clumps with your spatula. Press the rice into the pan and let it cook undisturbed for 1-2 minutes to get crispy bits.
- Push the rice to one side of the pan and pour the beaten eggs into the empty space. Let them cook for about a minute, then scramble and mix them into the rice.
- Add the peas and soy sauce, stirring everything together. If using leftover steak, add it now. Stir well to heat through and remove from the heat.
- Garnish with sliced green onions. If you want an extra kick, drizzle with chili oil or sriracha.
Notes
Chef Jenn’s Tips
- Use cold rice—it fries up better than fresh rice, which will just steam and make the dish soggy.
- You don’t need a wok! A large skillet works just as well.
- If using leftover steak, add it at the end to avoid overcooking it.
- For that perfect crispy texture, use a hot pan and stir minimally.
- Taste before adding more soy sauce, as leftover steak might already be seasoned.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
