Steak Fried Rice is a quick and delicious dish made with tender steak, fresh veggies, and savory soy sauce — perfect for busy nights when you need a tasty meal ready in under 30 minutes.
Steak fried rice is a favorite in our home, not just for its bold flavors but for how easy it is to make. The combination of tender beef, crisp vegetables, and perfectly seasoned rice creates a special yet simple dish.
The best part? It all comes together in one pan, making cleanup a breeze — perfect for a quick dinner or prepping ahead for the week.
Why You’ll Love Our Steak Fried Rice
- One Pan Meal: It’s quick to prepare, easy to clean up, and perfect for busy weeknights.
- Restaurant-Quality at Home: Enjoy a tasty, Asian-inspired dish made right in your own kitchen.
- Versatile: Perfect for dinner, meal prep, or leftovers that only get more flavorful the next day.
How to Make Perfect Steak Fried Rice
Cook the Steak – Heat a wok over medium heat and melt 1 tablespoon of butter. Add the sliced steak and cook for 5-7 minutes, stirring occasionally, until browned but not overcooked to keep it tender. Remove the steak, place it in a bowl, and set it aside.
Sauté the Vegetables – In the same wok, melt another tablespoon of butter. Add diced yellow onion, carrots, and peas (if using frozen). Stir for 3-4 minutes, or until the onion softens. Add the white parts of the green onion and minced garlic, stirring until fragrant.
Combine Ingredients – Add the cooked rice, steak, soy sauce, and beaten eggs to the wok. Stir for 2-3 minutes, allowing the rice to turn golden and the eggs to cook through. If using fresh or canned peas, stir them in now to heat through.
Add Lemon Juice – Drizzle lemon juice and sesame oil over the mixture. Stir well to combine, balancing the flavors.
Serve and Enjoy – Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy!
Pro Tips
Use Cold Rice: Leftover rice that’s been chilled in the fridge overnight works best. Cold rice is firmer and less sticky, making it perfect for stir-frying and soaking up all the flavors.
Don’t Overcook the Steak: Cook the steak to medium-rare or your preferred doneness before adding it to the fried rice. This ensures it stays tender and doesn’t become tough during stir-frying.
Key Ingredients and Substitutions
- Steak: Choose tender cuts like ribeye, sirloin, or filet mignon for the best flavor and texture. The marbling in these cuts adds richness to the dish. For a vegetarian option, swap the steak for extra-firm tofu or your favorite meat substitute.
- Rice: White rice is ideal for achieving that classic restaurant-style texture. If you prefer a healthier option with more fiber, brown rice works well too.
Frequently Asked Questions
What’s the best way to keep steak fried rice fresh?
Store your steak fried rice in an airtight container to keep it fresh. Refrigerate it, and it will stay fresh for 5 to 7 days while preserving its flavors and texture.
Which rice is best for fried rice?
White rice, like Jasmine or Basmati, works best because of its light texture. For a healthier twist, brown rice is a great option, adding extra fiber and a slightly chewy texture to the dish.
Do you need a wok to make fried rice?
A wok isn’t necessary, but it’s helpful. A large skillet works just as well — just keep stirring to prevent sticking or burning. If you’re planning to make fried rice regularly, investing in a wok can be worthwhile for its ease and even heat distribution.
Steak Fried Rice
Ingredients
- 3 cups Cooked White Rice preferably cold
- 12 oz Sirloin Steak chopped into 1-inch pieces
- 2 Medium Green Onions sliced, separate white and green part
- 1 Medium Yellow Onion diced
- 1 Large Carrot diced
- ½ cup Green Peas see notes on different peas
- 2 Medium Eggs
- 3 tbsp Soy Sauce
- 2 Garlic Cloves
- 2 tsp Sesame Oil
- 2 tbsp Butter
- 2 tbsp Lemon Juice
- 1 tsp Sesame Seeds to serve
Instructions
- Heat a wok over medium heat and melt 1 tablespoon of butter. Add the sliced steak and cook for 5-7 minutes, stirring occasionally, until browned. Transfer the cooked steak to a bowl, cover it, and set aside.
- Melt another tablespoon of butter in the wok. Add diced yellow onion, carrots, and peas. Cook for 3-4 minutes, stirring frequently, until the onion softens.
- Stir in the white parts of the green onion and minced garlic. Cook for another minute, until fragrant.
- Add the cooked rice, steak, soy sauce, and beaten eggs to the wok. Stir everything together for 2-3 minutes, until the rice is golden and the eggs are fully cooked.
- Drizzle lemon juice and sesame oil over the mixture, stirring well to blend the flavors.
- Serve immediately, garnished with sliced green onions and sesame seeds. Enjoy!
Notes
- If using canned peas or fresh pre-cooked peas: add them together with cooked rice and meat as they are pre-cooked and juicy. If using frozen peas, add them after sautéing onion and carrot so they thaw and soften.
- Choose the right steak: Opt for tender cuts of steak, such as ribeye, sirloin, or filet mignon. The marbling of fat in these cuts adds flavor and tenderness to the dish.
- Precook the steak: For optimal tenderness and even cooking, precook the steak to medium-rare or your desired level of doneness before adding it to the fried rice. This will prevent overcooking when stir-frying.
- Use cold cooked rice: Use leftover cooked rice that has been refrigerated overnight or cooled in the fridge for a few hours. Cold rice will be firmer and less sticky, allowing it to absorb flavors and achieve the desired texture when stir-fried.