Steak Fried Rice
This easy steak fried rice is your favorite take-out dish, leveled up with juicy top sirloin, tender veggies, fluffy eggs, and savory, garlicky flavor in every bite. It’s a one-pan wonder that comes together fast, makes amazing leftovers, and is endlessly customizable. Craving comfort food with a little edge? This hearty fried rice has your name all over it.
Servings: 6 Servings
Ingredients
- 1 pound top sirloin steak, cut into ½ inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 6 cups cooked rice
- ½ cup onion, diced
- ½ cup mixed vegetables
- 4 cloves garlic, minced
- ¼ cup green onions, diced
- 2 tablespoons oil
- 6 large eggs, scrambled
- 2 teaspoons sesame seeds
- ¾ cup soy sauce
- 5 tablespoons butter
- 1 teaspoon black pepper
Instructions
- Cut steak into ½ inch pieces and place in a medium size bowl.
- Sprinkle with salt and pepper and toss to coat evenly.
- In a large cast iron pan, over medium heat, melt butter and add oil.
- Once butter is melted and oil is hot, add in steak pieces.
- Sear steak bites, stirring frequently to ensure all sides are getting seared.
- Once steak is done, remove from pan and set aside.
- In a medium skillet, over low-medium heat, add oil. Sauté onions, garlic, mixed veggies, and green onions. Remove from pan and set aside.
- Add eggs into skillet and scramble. Chop into small pieces, remove from pan, and set aside.
- Cook rice according to package directions and set aside.
- In a large skillet, melt butter over low-medium heat. Add in steak, rice, eggs, vegetables, sesame seeds, pepper, and soy sauce. Mix well.
- Cook over low-medium heat, stirring occasionally until heated through.
Notes
- Sear the steak over medium heat until nicely browned. Don’t crowd the pan—give the pieces space to sizzle.
- Scramble eggs until just set and slightly glossy. They’ll finish cooking in the rice.
- Use one skillet for everything to build flavor. Remove ingredients and set aside between steps.
- Store leftovers in the fridge up to 4 days or freeze in an airtight container. Thaw overnight in the fridge. Reheat your leftovers in a skillet or in the oven with a splash of water to keep it moist.