This Steak Fried Rice combines tender slices of steak with fragrant rice, scrambled eggs, and crisp vegetables for a satisfying meal. Ready in about 30 minutes, it’s a perfect weeknight dinner and a smart way to use leftover rice or steak.
Skip takeout—this steak fried rice delivers restaurant-worthy flavor at home. It’s ideal for using leftover steak and comes together quickly with simple pantry ingredients. Add it to your go-to easy dinner recipes for busy nights.
When I had some flank steak left from a stir-fry, I sliced it thin and transformed it into a delicious fried rice. The result is hearty, flavorful, and easy to customize.
If you like fried rice, try other variations like Shrimp and Chicken Fried Rice or African Fried Rice for more inspiration.
Table of Contents
- Watch How To Make It
- The Ingredients
- How To Make Steak Fried Rice
- Variations For Fried Rice With Steak
- Tips
- Recipe Frequently Asked Questions
- More Easy Dinner Recipes
- Steak Fried Rice Recipe
Watch How To Make It
The Ingredients
Prep everything before you start because stir-frying moves quickly. The ingredients below make a flavorful, flexible steak fried rice.
- Steak: Flank steak works well, but use any steak or leftover beef you have. Slice thinly against the grain.
- Olive oil (or neutral oil): For searing the beef and sautéing aromatics. Vegetable or canola oil also works.
- Eggs: Two large eggs add protein and texture.
- Frozen mixed vegetables: A convenient mix of carrots, peas, green beans, and corn. Fresh or other leftover vegetables work fine too.
- Green onions (scallions): For color and fresh flavor.
- Garlic and ginger: Minced fresh for the best flavor; paste or pre-minced versions are acceptable for convenience.
- Cooked rice: Day-old or chilled rice is ideal to prevent clumping; jasmine, basmati, or long-grain rice all work.
- Soy sauce: Low-sodium if preferred; adjust to taste.
- Sesame oil: A small amount finished at the end brings a toasty, nutty note.
A large wok or skillet is helpful for even stir-frying and quick heat. For ingredient quantities, see the recipe card below.
Tip: Day-old rice fries best because it’s drier and keeps separate grains. If you must use fresh rice, spread it on a baking sheet to cool and release steam before frying.
How To Make Steak Fried Rice
Follow these steps for a simple, tasty steak fried rice.
- Season the sliced steak with salt and pepper, then sear in hot oil over medium-high heat until browned and cooked to your liking. Remove and set aside.
- Use the rendered fat to scramble the eggs in the wok, then remove and set aside.
- Add oil if needed and sauté garlic, ginger, and most of the green onions briefly until fragrant.
- Add the mixed vegetables and cook a couple minutes, then add the chilled rice and soy sauce.
- Stir-fry the rice on high heat until heated through and well combined with the sauce.
- Return the cooked steak and scrambled eggs to the wok, toss to combine, then finish with a drizzle of sesame oil.
Serve the fried rice warm, garnished with the remaining sliced green onions. It’s a complete meal on its own but pairs nicely with sautéed greens like bok choy. Leftovers often taste even better the next day.
Always use a hot pan for stir-frying. Medium-high to high heat gives the best texture and flavor—avoid low heat.
Variations For Fried Rice With Steak
- Spicy: Add red pepper flakes or a splash of hot sauce when sautéing aromatics.
- Different proteins: Swap steak for chicken, pork, or shrimp.
- Different veggies: Use any fresh or leftover vegetables—bell peppers, broccoli, snap peas, or mushrooms all work.
- Rice: Substitute brown rice, basmati, or other long-grain rice as desired.
- Additional sauces: Add oyster sauce, hoisin, or dark soy for deeper flavor, used sparingly to avoid overpowering the dish.
You can also try recipes like one-pot Beef Fried Rice or a simple Chicken Stir Fry for more easy dinners. If you love steak combinations, look for steak-and-egg dishes too.
Tips
- Equipment: A wok gives the best stir-fry surface, but a large skillet or cast iron pan works well too.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3–4 days. You can also freeze portions in an airtight container.
Recipe Frequently Asked Questions
Many cuts of beef work well, including flank, sirloin, or rib eye. Chicken, pork, or shrimp are also great alternatives.
Garlic, ginger, soy sauce, and a finishing touch of sesame oil create a balanced, aromatic flavor. Cooking aromatics in oil first helps release their aromas.
Oil is traditional for stir-frying because it tolerates high heat, but using a bit of butter can add extra richness and flavor.
More Easy Dinner Recipes
If you enjoyed this recipe, consider trying other simple dinners such as pan-fried teriyaki salmon, pan-seared pork chops, lemon butter tilapia, garlic butter green beans, or one-pot chicken thighs and rice.
Steak Fried Rice
Ingredients
Beef
- 1 pound flank steak cut against the grain into thin slices
- ¼ teaspoon salt
- ¼ teaspoon ground black or white pepper
Fried Rice
- 3 Tablespoons olive oil divided
- 2 large eggs lightly beaten
- 1 cup frozen mixed vegetables carrots, peas, green beans, corn
- 3 green onions diced
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ¼ teaspoon red pepper flakes optional
- 4 cups cooked rice jasmine or other long-grain rice
- 2 Tablespoons soy sauce or to taste
- 1 Tablespoon sesame oil
Instructions
-
Season beef. Toss steak with salt and pepper in a medium bowl.
-
Sear beef. Heat 1 tablespoon oil in a wok over medium-high heat. Add the beef in a single layer and sear 2–3 minutes per side or until desired doneness. Remove and set aside.
-
Scramble eggs. Use the pan’s rendered fat (or a little oil) to scramble the beaten eggs until set. Remove and set aside.
-
Sauté aromatics. Add the remaining oil to the pan, heat briefly, then stir in ginger and garlic for about 30 seconds. Add mixed vegetables and cook about 2 minutes, then add most of the green onions and stir 30 seconds.
-
Add rice and soy sauce. Add chilled rice and soy sauce to the pan and stir to combine.
-
Fry rice. Stir-fry on high heat until the rice is heated through and well mixed with the aromatics and sauce.
-
Add beef and eggs. Return the seared beef and scrambled eggs to the pan and toss to incorporate.
-
Add sesame oil. Drizzle sesame oil over the rice, toss, then turn off the heat.
-
Garnish and serve. Top with remaining sliced green onions and serve warm.
Notes
Rice: Jasmine was used here, but basmati, long-grain, or brown rice are fine alternatives.
Spicy: Add red pepper flakes with the aromatics for heat.
Pepper tip: Add a pinch of ground black or white pepper before finishing with sesame oil for extra bite.
Storage: Refrigerate leftovers in an airtight container for 3–4 days or freeze for longer storage.