Description
A bold and flavorful one-pan dish that transforms last night’s steak into a savory, satisfying, and endlessly customizable fried rice masterpiece.
Ingredients
Scale
- 2 cups leftover cooked steak, thinly sliced
- 3 cups day-old cooked jasmine or basmati rice
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced mushrooms
- 1/2 cup diced zucchini
- 2 green onions, chopped
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable or grapeseed oil (for cooking)
- Optional: pineapple chunks, kimchi, chili garlic sauce, oyster sauce, or a fried egg
Instructions
- Slice the steak thinly against the grain. Dice all vegetables, beat the eggs, and fluff the cold rice with a fork.
- Preheat a wok or large skillet over medium-high heat. Add vegetable oil and heat until shimmering.
- Sauté minced garlic until fragrant, then add diced vegetables. Stir-fry for 3–5 minutes until tender and slightly browned.
- Push veggies to the side and pour eggs into the pan. Scramble until just set, then mix with the vegetables.
- Add rice and break up any clumps. Stir-fry until hot, then add steak and peas. Mix well.
- Drizzle with soy sauce and sesame oil. Stir everything together and cook another 2–3 minutes until fully combined.
- Garnish with green onions or sesame seeds. Serve hot.
Notes
Use day-old rice for best texture. Add steak near the end to avoid overcooking. Customize with spicy sauces, fruit, or fermented toppings for a personal twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 750
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 110g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 140mg
Keywords: leftover steak, fried rice, one-pan meal, budget-friendly, quick dinner