Steak Fried Rice

Better than takeout Steak Fried Rice with seared steak, veggies, and egg in a soy sesame sauce. A quick 20 minute dinner and a great use for leftovers.

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Course: Main Dishes

Cuisine: Asian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: Jennifer Stewart

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