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Juicy bites of steak and a savory sauce turn steak fried rice into something special. This one-pan meal is packed with protein, vegetables, and rice to satisfy any appetite.
If ordering takeout is your special power, you may also love my Instant Pot Orange Chicken or this homemade Szechuan Chicken!
A meaty spin on my easy Shrimp Fried Rice, steak fried rice is my take on a classic. When you’re craving Asian-inspired flavors but want to skip getting takeout, this recipe will more than fit the bill. Made in one skillet with leftover rice, this quick and easy dish is one of our favorites!
At my house, fried rice is a go-to for weeknights when we want something quick but hearty. I love using leftover rice for this dish—it’s a great way to give those odds and ends in the fridge a tasty makeover. I’ll sometimes make more rice with my honey garlic chicken just to make a fried rice recipe with the leftovers. 🫢 Plus, who doesn’t love a one-skillet meal that’s ready in no time?
Made with juicy steak bites, crisp-tender veggies, and savory seasonings, this quick and easy dish has become one of our absolute favorites!
Why You Will Love Steak Fried Rice
- It’s easy! One skillet, a handful of ingredients, and 25 minutes of cooking time are all you’ll need for steak fried rice.
- Great way to use up leftover rice. This recipe needs leftover rice — fresh rice won’t work (as well) here, so save your leftovers and make fried rice!
- Adaptable. I love that you can play around with the vegetables, type of rice, and even the protein to adapt this recipe to whatever you have in the fridge or feel like eating.
What You’ll Need
I’ve included the ingredients list for steak fried rice below, along with a few substitution tips if needed. Find the full ingredient amounts and instruction details in the printable recipe card at the end of this post.
- Steak – I use sirloin steak, cut into cubes.
- Fish sauce – If you don’t have fish sauce, you can substitute soy sauce or leave it out.
- Sesame oil – Toasted sesame oil gives the most depth of flavor.
- Baking soda – A little baking soda helps to tenderize the meat while it marinates.
- Cornstarch – Likewise, adding cornstarch to the marinade will help seal moisture in the steak, resulting in super juicy bites of meat!
- Oil – I use vegetable oil, and olive oil or avocado oil may also be used.
- Eggs – Any sized eggs will work, although I tend to use large eggs.
- Aromatics and seasonings – Shallot and green onions, salt and pepper, and garlic powder.
- Rice – Use already cooked rice, preferably jasmine rice, but you can use any type of rice straight from the fridge.
- Frozen vegetables – A bag of mixed vegetables with peas, carrots, and corn is ideal.
- Sauce ingredients – To make the sauce, I use some Mirin (Japanese rice wine), honey, sesame oil (optional), garlic powder, and salt.
How to Make Steak Fried Rice
Follow along with the photos below to help you make this easy recipe. Make sure to leave some time to marinate the steak before you cook it for the best results!
- Marinate the steak. Combine the steak cubes with the seasoning ingredients, then marinate for 15 minutes.
- Cook the steak. Sear the steak in vegetable oil and set aside.
- Scramble the eggs. Whisk the eggs in a small bowl, then cook the eggs in the same skillet.
- Cook the aromatics and add the rice. Sauté the chopped shallot and green onions, then add the rice and cook for about 4 minutes.
- Add the vegetables. Add the vegetables and cook until they are heated through.
- Make the sauce. Whisk together all of the sauce ingredients, then add it to the pan.
- Combine and serve. Return the cooked steak to the pan, stir, cook a few minutes more, and serve. Stir to combine and cook for another 2 minutes to meld the flavors.
Tips
- Make extra rice and save it: The next time you plan to make a side of rice, make enough to save for this recipe so you can make it later in the week. Or, freeze rice in freezer-safe bags or containers so you have it handy anytime.
- Use cold rice: Another bonus to using leftover rice is that it’s sure to be cold! Warm, freshly-made rice will clump together and not fry well, so always use cold rice.
- Get it crispy: I love letting my rice rest slightly in between stirring so I get some deliciously browned and crispy bits of rice on the bottom of the pan.
- Fresh veggies: Frozen vegetables keep prep time easy, but feel free to use fresh, diced vegetables like carrots, green beans, and mushrooms.
- Finish with soy sauce: I don’t include this in the instructions, but if you love soy sauce like I do, drizzle a little over the top of the pan after the dish is done. Or, place a bottle on the table so everyone can add as much or as little as they like.
Variation Ideas
- Chicken fried rice: Instead of steak, use this method with chicken. Use precooked shredded chicken (another great option for using up leftovers!), rotisserie chicken, or cook cubes of chicken separately and add them in later.
- Pork fried rice: Cook a pork chop separately and dice it up to add to the skillet instead of steak, or stir in pulled pork.
- Vegetarian: Make a vegetarian version of fried rice with tofu instead of steak, or add an extra egg or two and leave out the steak.
- Vegetable fried rice: Add more veggies like snow peas, water chestnuts, or whatever you have on hand to turn this into vegetable fried rice.
- Brown fried rice: For a dose of whole grains, swap the Jasmine rice for long or short-grain brown rice.
Serving Suggestions
Steak fried rice is a one-dish dinner in my opinion, but it’s great served with extra veggies on the side like roasted sugar snap peas or sauteed green beans. And I always love a bowl of crunchy Asian cabbage slaw alongside fried rice! You could also start your meal with a batch of chicken potstickers or veggie spring rolls.
How to Store and Reheat Extras
- Fridge – Transfer the cooled fried rice to an airtight container and store it in the fridge for up to 3 days.
- To Reheat – Easily reheat leftover fried rice in the microwave in 1-minute increments until heated through, or place it in a skillet over medium-low heat and reheat, stirring often, until hot.
More Recipes Featuring Steak
Steak Fried Rice
Ingredients
For the steak
- 1 pound sirloin steak, cut into 1-inch cubes
- ½ tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
For the rice
- 2 tablespoons vegetable oil, divided
- 4 large eggs
- 1 small shallot, finely chopped
- 3-4 green onions, diced
- 4 cups cooked jasmine rice, refrigerated and/or cold
- ½ teaspoon Kosher salt, plus more to taste
- 1 teaspoon garlic powder
- ¼ tsp white pepper
- 1 cup frozen mixed vegetables, with peas, carrots, and corn
For the sauce
- ⅓ cup soy sauce
- 1 tablespoon Mirin
- 1 tablespoon honey
- ½ teaspoon sesame oil, optional
- 1 teaspoon garlic powder
- Kosher salt, to taste
Instructions
- Marinate the Steak. Combine the steak cubes with fish sauce, sesame oil, Kosher salt, black pepper, baking soda, and cornstarch in a mixing bowl. Toss to coat the steak evenly and let it marinate for 15 minutes.
- Cook the Steak. Heat a large skillet or wok over medium-high heat. Add ½ tablespoon of vegetable oil and sear the steak cubes in two batches to avoid overcrowding. Cook each batch for 2–3 minutes per side until browned and cooked to a desired doneness. Remove the steak from the pan and set aside.
- Scramble the Eggs. Whisk the eggs in a small bowl. Reduce the heat to medium and add ½ tablespoon of vegetable oil to the same pan. Pour the whisked eggs into the pan and scramble them gently until just set. Transfer the scrambled eggs to a separate plate.
- Cook the Aromatics and add the rice. Add the remaining vegetable oil to the pan. Sauté the chopped shallot and green onions for 1–2 minutes or until fragrant. Increase the heat to medium-high. Add the cold jasmine rice to the pan (little by little while using your hands to gently separate the rice grains), breaking up any clumps with a wooden spoon or spatula. Season with salt, garlic powder, and white pepper. Stir fry for 3–4 minutes, ensuring the rice is evenly heated.
- Add the Vegetables. Stir in the frozen mixed vegetables and cook until they are heated through, about 2–3 minutes. Return the scrambled eggs to the pan.
- Make the Sauce. In a small bowl, whisk together the soy sauce, Mirin, honey, sesame oil (if using), garlic powder, and a pinch of Kosher salt. Pour the sauce over the rice mixture and toss well to coat evenly.
- Combine. Return the cooked steak to the pan. Stir to combine and cook for another 2 minutes to meld the flavors.
- Garnish and Serve. Serve your steak fried rice immediately, garnished with additional green onions or sesame seeds, and enjoy!
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
