Even better than takeout, this homemade steak fried rice is a fantastic one-skillet meal perfect for a weeknight dinner! It features tender steak, crisp veggies, and the comforting, savory flavors you know and love.
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Did you just get hit with a sudden craving for your favorite Chinese takeout? No need to order out! You can easily make this one-skillet homemade fried rice and save a couple of bucks.
Why This Recipe Works
Featuring simple and classic ingredients, this fried rice recipe is so easy to make for an all-in-one dinner! The result is a fantastic meal when you're in a rush, or when you just feel like being a little lazy in the kitchen. Everything comes together in the same skillet for easy cleanup as well!
And if you can't get enough rice in your cooking, you'll also love this French Onion Rice Bake or a Ground Beef and Rice Skillet.
Ingredients Needed
- Sirloin Steak: Feel free to use another cut of steak if you prefer, but I've found that top sirloin gives me the best results.
- Baking Soda: This will help tenderize the steak as it marinates.
- Soy Sauce and Oyster Sauce: For lots of savory umami flavor in your steak.
- Sesame Oil
- Brown Sugar: Helps balance out all of the savory ingredients with some complex sweetness.
- Canola Oil: You could also use vegetable oil.
- Garlic: Fresh minced is always best!
- Veggies: I like to use a combination of white onion and frozen peas and carrots.
- Cooked Rice: White rice is a classic option and something you probably have in your pantry already!
- Eggs
How to Make This Steak Fried Rice
- Step 1: Slice your steak into small strips.
- Step 2: Toss the steak in a small bowl with baking soda.
- Step 3: In a separate bowl, combine the soy sauce, oyster sauce, sesame oil, and brown sugar.
- Step 4: Pour the marinade over the steak strips and toss to coat, then refrigerate for at least 30 minutes.
- Step 5: Add the marinated meat to a large skillet or wok. Cook 30 to 60 seconds on one side, then flip and do the same. Remove the seared steak from the pan.
- Step 6: Add more oil to the pan and saute the onions until slightly softened. Add the cooked rice and frozen veggies along with any leftover marinade.
- Step 7: Return the cooked steak to the skillet and toss to combine.
- Step 8: Push everything to one side of the skillet and crack the eggs in the space. Scramble and mix into the rest of the fried rice.
Recipe Tips
- If you can't find sirloin steak, skirt steak, ribeye, and New York steak are also good options.
- For faster prep, you can cut and marinate the steak a day or so ahead of time. Keep it in the fridge, covered tightly with some plastic wrap.
- Use a wok for best results, but a cast iron skillet is also a great option!
- For more flavor, add other veggies like bell peppers and mushrooms, or sprinkle in seasonings like garlic powder or onion powder.
- To garnish, add sesame seeds and green onions/scallions for an additional pop of color and fresh flavor.
- Be sure to allow the pan you're using to heat up properly before adding the steak. You want to give it a nice sear on the outside without overcooking it and letting it get tough.
- To reheat leftover fried rice, you can microwave individual portions or heat a small drizzle of oil in a skillet and return everything to the pan until it's heated through.
Recipe FAQ's
Adding brown sugar to the steak is one of the best ways to make your fried rice taste like it came right from your favorite takeout restaurant. Another great way to add some flavor is to cook with a bit of mirin or another Chinese cooking wine for a nice authentic flavor.
I like to use white rice because I always have it on hand, but you could make fried rice with brown rice, long-grain rice, or jasmine rice if you prefer. You could even use cauliflower rice for a healthier version of this recipe.
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Steak Fried Rice
Equipment
- 1 cast iron skillet/wok
Ingredients
- ½ pounds sirloin steak
- ¾ teaspoon baking soda
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 3 teaspoons brown sugar
- 3 tablespoons canola oil divided
- 3 cloves garlic minced
- ¼ cup white onion diced
- 3 cups cooked white rice preferable day old
- 1 cup frozen peas and carrots
- 2 eggs
- Salt and pepper to taste
- Green onions
Instructions
- Slice the top sirloin into small thin strips. Place them in a medium bowl and toss with baking soda and set aside.
- In a small bowl add the soy sauce, oyster sauce, sesame oil, brown sugar and whisk until combined. Pour ½ of the sauce over the sliced meat and toss until well coated, reserve the rest for later. Place in the refrigerator to marinate for 30 minutes.
- Add 2 tablespoons of the oil to a large 12 inch skillet or wok on high heat. When the pan is slightly smoking add in the meat, make sure to spread it out or cook in batches if your pan isn’t large enough. Cook for 30-60 seconds then flip and cook another 30 seconds. Remove to a plate and set aside.
- Add the remaining tablespoon of oil to the skillet and add in the onions and cook for 1-2 minutes just to soften a bit add in the minced garlic and cook another 30 seconds until fragrant. Add in the cold rice and cook another 1-2 minutes stirring constantly, add in the peas and carrots and the remaining sauce and toss until coated.
- Add the beef back into the skillet and toss until combined.
- Push the fried rice to one side and add in a teaspoon of oil if needed and crack the eggs right into the pan. Using a spatula, break up the eggs and swirl around until cooked. Then incorporate it into the fried rice.
- Garnish with green onions and serve!
Notes
- You can use other cuts of beef like New York, skirt, or ribeye.
- You can use tougher cuts of beef like a chuck roast or London broil . I recommend cutting them into thin slices against the grain and letting them marinate for at least 24 hours.
- If you have leftovers, allow them to cool to room temperature and transfer to an airtight container. They should last 3 to 4 days in the fridge, or they can be frozen for a few months.
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