Name: Steak Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 cup cooked steak, thinly sliced or chopped; 2 cups cooked rice (preferably cold, day-old); 2 eggs; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup frozen peas and carrots (or mixed vegetables); 2 tbsp soy sauce; 1 tbsp oyster sauce (optional); 1 tsp sesame oil; 1–2 tbsp vegetable oil (for cooking); 2 green onions, sliced (for garnish); Salt and black pepper, to taste; Chili flakes or sriracha (optional, for heat)

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Steak Fried Rice is a fast, hearty, and flavor-packed dish that transforms leftover steak and rice into something totally irresistible. Tender bites of seared beef are tossed with veggies, garlic, soy sauce, and eggs, then combined with fluffy rice for the ultimate one-pan meal. Whether I’m using fresh steak or repurposing leftovers, this recipe always delivers on taste, texture, and satisfaction.

Why You’ll Love This Recipe

I love how quick and flexible Steak Fried Rice is—it’s a great way to use up what’s in the fridge while still ending up with something that tastes restaurant-worthy. The steak adds richness and protein, the vegetables add crunch and color, and the sauce brings it all together in a savory, satisfying way. It’s ready in about 30 minutes and makes a full meal with no fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked steak, thinly sliced or chopped
Cooked rice (preferably cold, day-old rice works best)
Eggs
Onion, finely chopped
Garlic, minced
Frozen peas and carrots (or any mixed vegetables)
Soy sauce
Oyster sauce (optional, for richness)
Sesame oil (for flavor)
Vegetable oil (for cooking)
Green onions, sliced (for garnish)
Salt and black pepper (to taste)
Chili flakes or sriracha (optional, for heat)

Directions

I start by heating a little oil in a large skillet or wok over medium-high heat.
I add the chopped onions and sauté until translucent, then stir in the garlic and cook until fragrant.
I push the veggies to the side of the pan and scramble the eggs in the empty space until just set, then mix everything together.
I add the chopped steak to the pan and stir-fry for 2–3 minutes until warmed through and slightly crisped.
I add the cold rice, breaking it up with my spatula, and stir everything together until the rice is heated through and evenly coated.
I drizzle in the soy sauce, a little oyster sauce if I’m using it, and a touch of sesame oil. I stir-fry for another 2–3 minutes.
I taste and adjust seasoning with salt, pepper, or chili flakes, then remove from heat.
I garnish with green onions and serve hot, either as a main or a side.

Servings and timing

This recipe makes 3–4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: Around 25 minutes

Variations

I’ve added chopped bell peppers, broccoli, or mushrooms for extra veggies.
For a Korean-inspired twist, I stir in a spoonful of gochujang.
I sometimes use leftover grilled steak or even thinly sliced beef from the freezer.
A fried egg on top makes it extra satisfying.
If I want a soy-free version, I use coconut aminos and skip the oyster sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toss it in a skillet over medium heat with a splash of oil or water to keep it from drying out. It can also be microwaved, but I stir halfway through for even heating.

FAQs

What kind of steak works best?

I usually use sirloin, ribeye, or flank steak—anything tender and quick-cooking. Leftover steak works great too!

Can I make this with freshly cooked rice?

Yes, but I let it cool and dry out a bit first. Day-old rice gives the best texture for fried rice because it doesn’t get mushy.

Do I need a wok?

Nope! I use a large nonstick or stainless steel skillet. A wok is great if I have it, but not essential.

Can I prep this ahead of time?

Yes, I chop the steak and veggies ahead and even scramble the eggs in advance. Everything comes together quickly when it’s time to cook.

How do I keep the rice from clumping?

I break up the cold rice with my hands before adding it to the pan, and I use high heat to help keep it fluffy and separate.

Conclusion

Steak Fried Rice is one of those recipes that proves leftovers don’t have to be boring. I love how quick, filling, and endlessly customizable it is—perfect for busy nights or when I just want something simple and delicious. With tender steak, fluffy rice, and bold flavors in every bite, this dish always hits the spot.