If you’re anything like me, you probably have one or two weeknight meals that come to the rescue when you just can’t think of what to make—but still want something that feels homemade and satisfying. Well, let me tell you, this Steak Fried Rice is exactly that kind of meal. It’s quick, packed with flavor, and honestly, it tastes like it came straight from a cozy hibachi spot without you needing to change out of your house slippers.
Let’s dive into what makes this dish a go-to in my kitchen—and why you might just find yourself making it twice in one week.
Why Steak Fried Rice Deserves a Spot in Your Weekly Rotation
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Easy Steak Fried Rice Recipe Ready in 20 Minutes
This quick and easy Steak Fried Rice recipe delivers restaurant-style flavor in just 20 minutes. Tender marinated steak, fluffy eggs, crispy rice, and fresh green onions come together in one skillet for a satisfying dinner that’s perfect for busy weeknights.
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb flank steak, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil (plus more for cooking)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 1/2 tsp brown sugar
- 1 tbsp cornstarch
- 2 large eggs, whisked
- 1 medium onion, diced
- 4 spring onions, white and green parts separated
- 2 cups cold cooked rice
Instructions
- Marinate the Steak: In a bowl, mix sliced flank steak with garlic, olive oil, soy sauce, oyster sauce, rice wine, brown sugar, and cornstarch. Cover and let sit for at least 15 minutes.
- Cook the Eggs: Heat olive oil in a pan over medium-high heat. Add whisked eggs, scramble, cook through, and remove from the pan. Set aside.
- Sear the Steak: Add more oil to the hot pan. Add the marinated steak in a single layer. Cook for 1.5 to 2 minutes per side. Remove and set aside.
- Sauté the Veggies: In the same pan, add more oil if needed. Sauté diced onion and white parts of the spring onions for 1 minute.
- Add the Rice: Add cold rice to the pan. Mix with the onions and cook for 1 minute. Add soy sauce and stir-fry another minute.
- Combine Everything: Add cooked steak and scrambled eggs back to the pan. Stir-fry everything together for 1–2 minutes.
- Finish with Freshness: Add green parts of spring onions. Stir-fry for 30 seconds and serve hot.
Notes
Use day-old rice for best texture. Avoid crowding the pan when searing steak—work in batches if necessary. Add a dash of sesame oil or a squeeze of lime for a flavor boost.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg
Keywords: steak fried rice, quick fried rice, easy Asian dinner
There’s something undeniably comforting about a warm bowl of fried rice. Now add strips of tender steak, caramelized just enough to soak up all that rich umami flavor, and you’ve got yourself a meal that can compete with your favorite takeout—minus the mystery ingredients.
The beauty of this recipe is how easily it comes together. Start to finish, you’re looking at 20 minutes, tops. That’s less time than it takes to decide what to watch on Netflix.
A Memory, A Leftover, and a Happy Accident
The first time I made steak fried rice wasn’t even planned. We had leftover flank steak from Sunday dinner, a few green onions sitting in the crisper on their last leg, and some cold rice from Chinese takeout night. My husband was watching football, I was flipping through my recipe notebook, and it just hit me—why not toss it all in a hot pan?
That night, we didn’t even use plates—just stood over the stove with forks, scooping the rice right out of the skillet. It was that good.
Ingredients That Make the Magic Happen
Let’s talk flavor. The marinade for the steak uses soy sauce, oyster sauce, rice wine, a touch of brown sugar, and garlic. These pantry staples bring out a sweet-savory tang that clings to every bite of beef.
Cold rice is your best friend here. Not freshly made, but the kind that’s been chilling in the fridge overnight—this keeps things from turning mushy. And don’t skimp on the green onions; they add brightness and that unmistakable fried rice aroma that fills your kitchen with memories.
A Few Tricks From My Skillet to Yours
1. Marinate the steak:
Even 15 minutes makes a difference. It lets the meat absorb the sauce and helps form that brown sear we all crave.
2. High heat is key:
You want that sizzling-hot pan to give your steak and rice some caramelized edges. If your pan isn’t hot enough, you’ll end up steaming instead of frying.
3. Use the white and green parts of your scallions separately:
Sauté the white part with the onions for a mellow flavor, and toss in the greens at the end for freshness.
4. Leftover rice = better rice:
Day-old rice has less moisture, which means it crisps up beautifully without turning soggy.
A Peek Into Fried Rice Around the World
You might be surprised how many cultures have their own twist on fried rice. In Indonesia, it’s nasi goreng with a fried egg on top and spicy sambal. In Spain, they repurpose paella leftovers into something similar. Even in the American South, I’ve seen steak fried rice made with collard greens and bacon.
What sets this version apart is its balance—hearty, yes, but never heavy. Savory, but not salty. And the steak adds that extra something that elevates it from a side dish to the main event.
Creative Twists to Try
Feeling adventurous or just need to clean out the fridge? Try these ideas:
- Add pineapple chunks for a sweet Hawaiian twist.
- Use teriyaki sauce instead of soy for a glaze-like finish.
- Swap steak for shrimp or rotisserie chicken on busy nights.
- Top it with a runny fried egg and some sriracha for a spicy brunch take.
- Toss in shredded carrots, peas, or mushrooms for extra veggies.
This dish is a canvas. Once you get the basics down, you can paint it however you like.
A Final Word From My Kitchen
There’s something empowering about opening your fridge, seeing a few humble ingredients, and turning them into something downright craveable. Steak fried rice isn’t just fast—it’s flavorful, adaptable, and perfect for us ladies who’ve cooked a lifetime of meals but still get excited about a new favorite.
And here’s a little bonus tip: double the batch. Trust me, everyone in the house will want seconds—and leftovers the next day are even better.
So grab that skillet, toss in those onions, and let the aroma bring everyone to the table. Dinner’s ready in 20 minutes, and it’s a winner.
5 Common Questions About Steak Fried Rice
What’s the best cut of steak for fried rice?
Flank steak or sirloin works best—tender, thinly sliced, and cooks fast.
Can I make steak fried rice ahead of time?
Yes! It reheats well. Just store it in the fridge in an airtight container and warm it in a hot skillet with a splash of water.
Do I need a wok to make it?
Nope. A large nonstick or cast-iron skillet works just fine. The trick is high heat and fast cooking.
Can I use fresh rice instead of day-old rice?
You can, but it’s not ideal. If using fresh, spread it on a tray and refrigerate it uncovered for 30 minutes to dry out a bit.
What vegetables go well in steak fried rice?
Green onions, diced onions, carrots, peas, and bell peppers are great choices. Just sauté them until tender before adding the rice.