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)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chopped onion and sauté until translucent. Stir in garlic and cook until fragrant.
- Push vegetables to one side of the pan. Scramble the eggs on the other side, then combine with the veggies.
- Add the steak to the pan and stir-fry for 2–3 minutes until heated through.
- Add the cold cooked rice, breaking up any clumps, and mix well with other ingredients.
- Stir in soy sauce, oyster sauce (if using), and sesame oil. Cook for another 2–3 minutes, stirring frequently.
- Season with salt, black pepper, or chili flakes to taste.
- Garnish with green onions and serve hot.
Notes
- Add bell peppers, broccoli, or mushrooms for extra vegetables.
- A spoonful of gochujang lends a Korean twist.
- Use leftover grilled or frozen steak, thinly sliced.
- Top with a fried egg for extra richness.
- Substitute coconut aminos for soy sauce for a soy-free variation.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 125mg