For best results, use day-old cooked rice. This helps prevent the fried rice from becoming mushy. Adjust the amount of soy sauce and sugar to your liking. Feel free to add other vegetables, such as carrots, bell peppers, or bean sprouts. If you don't have flank steak, you can substitute with sirloin or another tender cut of beef. A wok is ideal for making fried rice because its curved bottom and high sides allow for even cooking and easy tossing. If you don't have a wok, a large skillet will work as well.
Steak Fried Rice
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS18
Elevate your weeknight dinner with this sensational Steak Fried Rice! Tender morsels of perfectly seared flank steak mingle with fluffy rice, vibrant vegetables, and a symphony of Asian-inspired flavors. Ready in under an hour, it's a culinary adventure that's both quick and incredibly satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol129 mg
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Fiber3 g
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Protein23 g
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Saturated Fat6 g
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Sodium893 mg
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Sugar10 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Steak: Pat the flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated. (5 minutes)
02
StepScramble the Eggs: Heat 1 teaspoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble using a rubber spatula until cooked through but still slightly moist. (3-5 minutes). Remove the eggs to a separate dish and set aside.
03
StepSear the Steak: Add 1 teaspoon of vegetable oil to the wok. Increase the heat to high. Add half of the steak to the wok, ensuring not to overcrowd the pan. Cook until browned on all sides and cooked through to your desired level of doneness. (3-5 minutes). Remove the steak to a plate. Add another teaspoon of vegetable oil and repeat the process with the remaining steak.
04
StepSauté Aromatics and Vegetables: Add the remaining 2 tablespoons of vegetable oil to the wok and reduce the heat to medium-low. Add the diced onion, minced garlic, and grated ginger. Cook until the onions begin to soften and become translucent. (2-3 minutes). Add the thawed frozen peas and water. Cook until the peas are tender and bright green. (2-3 minutes)
05
StepCombine and Finish: Add the cooked white rice to the wok, breaking it up with a spatula. Cook until the rice is heated through. (2-3 minutes). Stir in the soy sauce, the remaining 4 teaspoons of sugar, white vinegar, and sesame oil. Add the cooked steak and scrambled eggs to the wok. Toss everything together to combine, and cook until heated through. (about 3 minutes)
06
StepServe: Serve immediately, garnished with sesame seeds or chopped green onions, if desired.
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RECIPE REVIEWS
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Please Rate
Kellie Rutherford
Jun 28, 2025Easy to follow and the perfect way to use leftover rice.
Alverta Mueller
Jun 21, 2025Next time I will double the sauce. It was tasty but could have used more.
Camilla Russel
Jun 6, 2025I added some diced carrots and it was even better!
Mackenzie Schumm
May 25, 2025I used brown rice instead of white and it was still delicious.
Bessie Walker
May 14, 2025This recipe is fantastic! The steak was so tender and flavorful.
Furman Mueller
Apr 24, 2025My family loved this! Will definitely be making it again.