Make every bite of that juicy sizzling steak count! This mouthwatering Steak Fried Rice stretches a small amount of steak into an irresistibly hearty meal (without forking over your entire wallet). So, roll up your sleeves and put on your cape because saving money and serving One-Pot Dinners in under 15 minutes are superpowers you’ve just unlocked!
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🎥 Watch How to Make Beef Fried Rice
This one-pot fried rice is what you cook when you don’t want to face a mountain of dishes, because let’s be real. You deserve better ;)And when you’re ballin’ on a budget, can you name two things better than fried rice and steak?? This quick and easy beef fried rice recipe is a dinner that hits the table in WAY under 30 minutes and is perfect for lunch meal prep too!
🥘 Ingredients
- Best Type of Rice to Use for Chinese fried rice is jasmine rice or long grain rice because they have a flakier texture similar your fave Chinese Takeout. Short grain or medium grain rice is much stickier and easily clumps together when stir-frying.
- Type of Steak for Fried Rice: Skirt steak, flank steak, or top sirloin are great for stir-fries! Just make sure to cut against the grain for create tender ribbons of steak throughout your fried rice. More tips on that in a sec!
- Regular Soy Sauce is the base of this seasoning! We want saltiness here so use regular soy sauce - not light or low-sodium.
- Oyster Sauce adds sweet, salty, and umami! You can easily find it at local Asian markets and sometimes even local grocery stores in the Asian/international section.
- Shaoxing Wine is a Chinese cooking wine commonly used in Chinese restaurants in marinades, sauces, and deglazing of the wok to enhance the flavors of the dish. This is what will give you that restaurant-quality flavor in your steak fried rice!
- Dark Soy Sauce is different than regular soy sauce because it’s primarily used for the rich golden color it given, rather than used for its flavor. Technically, you don’t HAVE to have it, but your fried rice will be much lighter in color.
- Sesame Oil gives that signature nutty flavor. A little goes a long way here!
- Cornstarch is a restaurant secret ingredient that quickly and easily tenderize meat! Once you try it, there’s no going back to prepping stir-fry meat any other way!
For full ingredient list & measurements, see recipe card below.
🔪 How to Make Steak Fried Rice
This easy beef ried rice is the perfect beginner-friendly stir-fry- it’s practically foolproof! Just have all your ingredients prepped & within arm’s reach because this steak fried rice recipe comes together FAST! Last thing you want to do is be running around the kitchen scrambling for stuff because your dinner will quickly turn into burnt epic sadness.
Don’t let sadness happen.
OKAY - no more debby downer talk! Let’s get cook up delicious thangz…
Step 1: Cook Eggs. Heat a wok on medium-high heat with about a tablespoon of oil. Pour in your scrambled eggs and once the edges are cooked, move them to the center. Repeat until your eggs are fluffy and cooked through. Remove & set aside.
Step 2: Cook Steak. Add a little more oil, then toss in beef. Cook in a single layer for about 20 seconds untouched so they can sear and brown. Flip, then cook for another few seconds or until they’re cooked through. Since they’re thinly sliced, they shouldn’t take long, so stand by so they don’t turn tough and overcooked! Remove beef & set aside.
Step 3: Cook Aromatics & Vegetables. Add a little more oil if the wok looks dry, then toss in onions. Cook for a few seconds until the onions turn translucent, then toss in garlic & cook for a few more seconds. Keep a close eye so the garlic doesn’t burn. Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender & excess liquid has evaporated.
Step 4: Add Rice & Seasoning. Toss in the rice, break up any chunks of rice, then increase the heat to high. Pour in the seasoning sauce along the edges of the wok to create a char. Toss your beef fried rice with your spatula until the sauce is absorbed into the rice. Spread into an even layer & cook untouched for about 30 seconds so the sugars can caramelize.
Step 5: Add Eggs, Steak, & Sesame Oil. Add the beef & eggs back in, then drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss, & enjoy!
👩🏽🍳 Key Tips
- Use Dry Cold Day-Old Rice because it’s drier and rehydrates by absorbing all that liquid seasoning for SUPER flavorful fried rice - without turning mushy or soggy.
- If Using Freshly Cooked Rice: Freshly cooked rice usually has much more moisture, so if you’re cooking fresh rice for fried rice, use a little less water. Then once it’s cooked, spread it out on a baking sheet to cool completely! You can even keep it in the fridge to help speed up the process.
- Cut Ingredients Uniformly: Make sure everything cooks evenly by cutting all your veggies and steak uniformly. No one wants to chew on raw and overcooked or mushy food by the spoonful.
- Cut Steak Long & Thinly Against the Grain: Cutting against grain creates an even more tender piece of steak because the fibers are much shorter. Cut the meat at about a 45 degree angle while it’s still partially frozen so you’ll get long pieces that cook quickly. Meat is always easier to cut thinly while it’s still partially frozen vs completely thawed.
- Break Up Any Clumps: Before adding your rice into the wok, break up any large clumps so the rice cooks evenly and absorbs all that liquid seasoning!
- Cook on High & Avoid Overcrowding: Excess moisture is not your friend for stir-fries because they turn your dish soggy. That said, cook on high heat and use the biggest pan or wok you have so the steam has plenty of space to escape! Your food will also taste wayyy better because it can sear and char instead of steam.
💭 Recipe FAQs
Store any leftover fried rice in airtight containers in the fridge for up to 4 days (perfect for lunch meal preps!)
Reheat by stir-frying in a wok or pan with a splash of water or simply microwave until warm.
You are the master chef of your kitchen and the limit is your imagination! To help get the ball rolling, the most classic fried rice are beef fried rice, chicken fried rice, shrimp fried rice, and pork fried rice. Feel free to get creative and even use a mixture of your favorite proteins!
Just cook the meat separately, then add the cooked protein at the end so it doesn’t overcook.
The secret to making super flavorful fried rice is to cook on a wok with high heat to create that “wok hei” or smoky flavor and use Shaoxing wine to deglaze the pan. It’s a commonly used ingredient in Chinese restaurants that helps enhance the flavors in fried rice. MSG is another commonly used ingredient to amplify flavors!
🍚 Craving More Fried Rice?
- For All the Meat & Seafood Lovers:
- Create the comforting takeout classic Chicken Fried Rice in 15 minutes for the easiest one-pot dinner to enjoy while sinking into the couch Friday night!
- Got leftover Char Siu Pork? Make Pork Fried Rice that’ll have you wondering why you ever dialed takeout in the first place.
- Feeling fancy but not about to break the bank? Shrimp Fried Rice is your bougie-on-a-budget!
- Spice It Up, Baby!
- Kimchi Fried Rice is the spicy, tangy, bacon-loaded dish that your taste buds have been dreaming of.
- Got leftovers? Turn them into Adobo Fried Rice with tender chicken and caramelized onions that’ll make you want seconds.
- Tuna in your pantry? Boom—protein-packed Tuna Kimchi Fried Rice, ready in no time.
- And for a true glow-up, transform your basic Egg Fried Rice into easy Golden Fried Rice using pantry staples!
🥗 What to Serve with Beef Fried Rice
Let's Get Cooking!
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Steak Fried Rice
Ingredients
Marinade
- 8 ounces beef (skirt steak, flank steak, or sirloin) thinly sliced against grain
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon shaoxing wine
- ½ teaspoon sesame oil
Sauce
- 2 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 4 teaspoon oyster sauce
- 1 teaspoon dark soy sauce
- ¼ teaspoon sugar
- ¼ teaspoon white pepper
Ingredients
- 2 eggs beaten
- ½ large onion finely chopped
- 7 garlic cloves minced
- 1 cup frozen vegetables
- 3 cups cooked white rice packed
- 1 teaspoon sesame oil
- 2 green onions thinly sliced
- ½ tablespoons sesame seeds optional for serving
Instructions
- In a small bowl, combine the beef, cornstarch, soy sauce, Shaoxing wine, & sesame oil. Mix well then set aside to marinate while preparing the rest of the ingredients.
- In a mixing bowl, make the sauce by whisking together soy sauce, shaoxing wine, oyster sauce, sugar, white pepper, & dark soy sauce.
- Heat a wok on medium-high heat with about a tablespoon of oil. Pour in eggs and scramble until just cooked (still a touch wet) then remove & set aside.
- Add a little more oil, then toss in beef. Cook in a single layer for about 20 seconds, flip then cook until cooked through. Remove beef & set aside.
- Add a little more oil if the wok looks dry, then toss in onions. Cook for a few seconds until the onions turn translucent, then toss in garlic & cook for a few more seconds. Keep a close eye so the garlic doesn’t burn.
- Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender & excess liquid has evaporated.
- Toss in the rice, mix well, & break up any chunks of rice. Increase heat to high, then pour in the sauce along the edges of the wok to create a char. Mix well until the sauce is absorbed into the rice, then spread into an even layer as much as possible & allow it to sit for about 30 seconds to allow rice to caramelize, then mix again.
- Add beef & eggs back in, then drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss, & enjoy!
Notes
- Rice: Cold day-old rice is best for fried rice because it absorbs soy soy and the other seasonings easily without turning it mushy / soggy. Jasmine or long-grain rice are my faves for flakey takeout-style fried rice. Short or medium-grain rice is stickier and clumps together.
- For freshly cooked rice scroll to the blog post above for tip on properly prepping the rice so it doesn't turn mushy/soggy!
- Soy Sauce: Regular soy sauce is used for its saltiness. Dark soy sauce is used for the deep rich color it gives fried rice and can easily find it online or at Asian grocery stories. If you skip the dark soy sauce, your fried rice will still taste good but won't be dark like the photos!
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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