Steak Fried Rice
Steak Fried Rice is a better than takeout dinner with tender seared steak, white rice, veggies, and scrambled egg, all tossed in a savory soy and sesame sauce. It comes together in about 20 minutes and it’s a genius way to use up leftover steak and rice. Cheaper than delivery, easy to make your own, and ready before the takeout would even arrive. Made with pantry staples, it comes together in about 20 minutes and serves 6.
There’s a specific moment on a weeknight where you’re staring into the fridge at some leftover rice and a little cold steak, and the takeout menu starts whispering your name.
Ignore the menu. You’ve already got dinner.
Steak fried rice is my better than takeout answer for exactly that moment. Tender seared steak, cold rice, veggies, and scrambled egg, all tossed together in a savory sauce that tastes like it came from your favorite Chinese spot.
It comes together in about 20 minutes, which is faster than delivery, and it’s a delicious way to use up leftovers hiding in the fridge.
Steak can feel fussy when you’re not grilling, but here it’s quick, easy, and cheaper than you’d think. It also works with leftover chicken, pork, shrimp, or just veggies. If you love a good takeout-at-home dinner, I have a few options.
More Takeout at Home
- Sweet and Sour Chicken – sticky tangy pineapple glazed chicken
- Ground Orange Chicken – sweet sticky orange sauce over ground chicken
- Air Fryer Bang Bang Shrimp – crispy shrimp with creamy spicy sauce
- Japanese Pan Fried Dumplings – crispy bottomed gyoza with savory filling
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Steak – Sirloin cut into 1 inch pieces is my pick, but ribeye, flank, or filet all work. Leftover cooked steak is perfect here and makes this even faster.
Rice – Cold, day old white rice is essential. Fresh warm rice turns mushy and clumpy, while chilled rice fries up with those perfect separate grains. Any leftover rice works, from jasmine to basmati to brown.
Sesame Oil – The secret ingredient, in my opinion. It adds that distinctive nutty, toasty flavor that makes fried rice taste like takeout. Don’t skip it.
Soy Sauce – Use low sodium to control the salt, or swap in coconut aminos.
Eggs – Beaten and cooked right into the rice for that classic fried rice texture and protein.
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How To Make Steak Fried Rice
- Set a wok or large skillet over medium heat. Add 1 tablespoon butter and the steak. Cook until seared on all sides, about 5 to 7 minutes. Remove to a plate and cover.
- Add the remaining butter to the wok along with the diced onion, carrot, and green peas. Stir 3 to 4 minutes, until the onion softens. Add the white parts of the green onion and the minced garlic. Stir about a minute, until fragrant.
- Add the cold cooked rice, cooked steak, soy sauce, and beaten eggs. Cook, stirring, for 2 to 3 minutes, until the rice is coated, lightly browned, and the eggs are cooked through.
- Remove from the heat. Sprinkle in the lemon juice and sesame oil and stir to combine. Serve in bowls, garnished with sliced green onions and sesame seeds.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
Reheat: Warm in a skillet over medium heat or in the microwave. A splash of water or soy sauce helps loosen it back up.
Freezer: Cool completely and freeze in a freezer safe container for up to 2 months. Thaw overnight in the fridge and reheat.
Best Fresh: Fried rice is at its best fresh and hot from the wok, when the grains are crisp and aren’t stuck together or gummy.
Variations
Different Protein: Swap the steak for chicken, pork tenderloin, shrimp, or keep it vegetarian. If you are in a rush, use ground beef for a beef fried rice that sounds like college food!
Richer Flavor: Add a teaspoon of oyster sauce or hoisin sauce for extra rich flavor.
Extra Tang: Sprinkle in a little rice vinegar or Shaoxing wine to cut through the richness.
More Veggies: Add bell pepper, broccoli, snap peas, or whatever leftover vegetables you have.
Spicy: Add sriracha, chili crisp, or red pepper flakes for heat.
Why Do You Need Cold Rice for Fried Rice?
Cold, day old rice is the single biggest secret to good fried rice, and it’s worth planning for.
When rice is freshly cooked, it’s full of moisture and the grains are soft and sticky. Throw that into a hot wok and you get mushy, clumpy fried rice instead of the light, separate grains you want.
As rice chills in the fridge, the grains dry out and firm up, so they fry instead of steam. This keeps them separate with slightly crispy edges and gives the best texture.
If you didn’t plan ahead, you can spread fresh rice on a baking sheet and chill it in the fridge or freezer for 20 to 30 minutes to dry it out fast. But leftover rice from last night’s dinner is the real move, which is exactly why fried rice is such a great way to use it up.
Next time you make rice, double the batch, chill it, and freeze it for later. Then you will always have some one hand.
Frequently Asked Questions
Cold, day old rice has dried out, so the grains stay separate and fry up light instead of turning mushy. Fresh warm rice has too much moisture and clumps.
Absolutely. This works with chicken, pork, shrimp, or no meat at all. It’s a great way to use up whatever leftover protein you have. You can also use edamame for protein but keep it veggies only.
Yes. Cool it completely and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat.
Sirloin, ribeye, flank, or filet all work well. I use all of them in this steak alfredo. Leftover cooked steak is perfect and makes this come together even faster. If you are using raw, be sure to slice it across the grain so the meat is tender and not chewy.
Both work. Add frozen peas with the onion and carrot, and add fresh or canned when the recipe says to.
It’s a full meal on its own, but it’s great with a stir fry, steamed vegetables, or an Asian slaw. Drizzle with yum yum sauce, sweet and sour sauce, or extra soy sauce.
Recipe Tips & Tricks
- Use cold, day old rice for the best texture and separate grains.
- Don’t skip the sesame oil, since it’s what gives fried rice that takeout flavor.
- Get the wok hot and keep everything moving so the rice fries instead of steams.
- Use low sodium soy sauce to keep the salt in check.
- Add a teaspoon of oyster or hoisin sauce for extra richness.
This Steak Fried Rice recipe is savory, satisfying, and better than takeout in about 20 minutes. Make it for your next busy weeknight and use up that leftover steak and rice the best way possible!
Steak Fried Rice
Ingredients
- 3 cups white rice cooked, preferably cold
- 1 pound sirloin steak chopped into 1-inch pieces
- 2 stalks green onions sliced, separate white and green part
- 1 small yellow onion diced
- 1 medium carrot diced
- ½ cup green peas
- 2 large eggs
- 3 tablespoons soy sauce
- 2 cloves garlic
- 2 teaspoons sesame oil
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 teaspoon sesame seeds for garnish
Instructions
- Set a wok or large skillet over medium heat and add 1 tablespoon of the butter and the steak pieces.
- Cook until meat is seared on all sides about 5-7 minutes. Remove to a plate or bowl and cover it while you cook the vegetables.
- Add remaining butter to the wok, diced onion, diced carrot, and green peas.
- Stir for 3-4 minutes or until onion is soft.
- Add the white parts of the green onion and minced garlic. Stir for a minutes until fragrant.
- Add in the cooked rice, cooked meat, green peas, soy sauce and beaten eggs.
- Cook while stirring for 2-3 minutes or until rice is coated, lightly browned, and the eggs are cooked through.
- Remove from heat.
- Sprinkle in lemon juice and sesame oil. Stir to combine.
- Remove from heat and place in serving bowls. Garnish with sliced green onions and sesame seeds.
- Serve with sliced green onion and sesame seeds on top. Enjoy!
Notes
- Use cold, day old rice for the best texture and separate grains.
- Don’t skip the sesame oil, since it’s what gives fried rice that takeout flavor.
- Get the wok hot and keep everything moving so the rice fries instead of steams.
- Use low sodium soy sauce to keep the salt in check.
- Add a teaspoon of oyster or hoisin sauce for extra richness.
Nutrition
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