Wondering what to do with leftover steak? Here is an easy recipe for better-than-takeout steak fried rice that is loaded with great flavors. I guarantee your whole family will love it. It takes less than 20 minutes to make and is perfect for a quick weeknight meal.
This was inspired by the delicious recipe for Filipino BBQ Beef on a Stick that you can also find on this website. I used some of the leftover marinated beef to make this.
Jump to:
Ingredients and Substitutions
- Beef: any slice of left-over meat you have available would work great for this recipe. I used my leftover marinated beef from my Filipino BBQ Beef. Alternatively, you can use Chinese BBQ Pork, Chinese Sausage, Chicken, and/or Shrimp.
- Rice: preferably cold white rice, at least a day or two days old. I used Jasmine rice. If you have any leftover rice from your Chinese takeout, that makes perfect fried rice.
- Eggs
- Sauce: reserved marinade from the Filipino BBQ Beef recipe. If that's not available, use regular or low-sodium soy sauce. Oyster sauce or Hoisin sauce will also be a great substitute. For gluten-free options, Tamari, coconut aminos, or gluten-free oyster sauce. Any of these sauces will add a great flavor!
- Aromatics: Garlic cloves and Onion
- Vegetables: Peas and Carrots. They provide a balance of sweet and savory flavor and a slightly crunchy texture to the other ingredients. Bamboo Shoots, Corn, Green Beans, Edamame, Mushrooms, and Water Chestnuts will also be nice for a variety of textures and flavors.
- Oil: Toasted Sesame oil, Olive oil or vegetable oil, or any of your favorites will work just fine as well.
- Optional Garnish: Scallions, Green Onions, or Toasted Sesame Seeds.
See the recipe card below this post for ingredient quantities and full written instructions on how to make Steak Fried Rice.
How to Make a Perfect Steak Fried Rice
STEP 1: Place a large skillet or a wok over medium heat and add olive oil. Once the oil shimmers, add two large eggs to the middle of the pan and scramble until cooked about 2 minutes.
STEP 2: Remove and set aside the scrambled eggs. In the same pan, add and sauté the aromatics until softened for 2 minutes.
STEP 3: Add the vegetables and sauté for 3 minutes.
STEP 4: Add the small pieces of the reserved steak mixture.
STEP 5: Make a well in the middle of the pan then add butter. Butter is the secret ingredient to perfection!
STEP 6: Then add cold cooked rice and break up any large clumps and sauté for 3 minutes.
STEP 7: Add your choice of sauce mixture and blend all ingredients well.
STEP 8: Add the scrambled egg to the rice mixture. Season with additional soy sauce or a pinch of salt as desired.
Hint: What Makes A Perfect Steak Fried Rice?
Cold day-old rice and butter!
Day-old, cold white rice if cooked properly, will not stick to each other so all the flavors of the meat, vegetables, and sauces will envelop each grain.
Fried rice should not be sticky and clumpy.
Butter gives the overall dish a roasted, toasty, and nutty flavor.
See the recipe card below this post for ingredient quantities and full written instructions on how to make Steak Fried Rice.
Cooking Tips
- Time-saving: use frozen "stir fry" vegetables.
- Secret Ingredient: Butter! Don't skip the butter if you can help it. It provides the best flavor. If you've been to Japanese Steak Houses you've seen how the Hibachi Chefs use butter (and lots of it).
- Day-Old Rice: day-old cold rice works best. If all you have is freshly cooked rice, scoop it out of the rice cooker, place it in a small bowl, then refrigerate. This helps to cool and dry the rice before adding it to the sauté pan or wok.
- Equipment: Use a wok because it retains a lot of heat. This makes it easier to separate the grains of rice which can easily blend with all the other ingredients.
- Oil: The best oils are those that have both neutral flavors and have high-smoking points, such as coconut, sesame, avocado, and grapeseed.
Storing and Reheating
Fried Rice is best eaten within two hours of being cooked.
Any leftovers will last for 5 to 7 days in the refrigerator.
It can be frozen, and promptly stored in an airtight container, for up to three months.
Reheat any leftover steak fried rice in a microwave-safe dish in the microwave or on the stovetop over medium-high heat.
What Goes With Steak Fried Rice
🤩 Have you tried this recipe? Please leave a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating and/or a review comment below. Let's be taste buds and follow me on Facebook, Twitter, Instagram, and Pinterest.
📖 Recipe Card
Ingredients
- 1 tablespoon Olive Oil
- 2 medium Eggs Scrambled
- 2 cloves Garlic Finely minced
- 1 medium Onion Sliced
- ½ cup Peas Frozen
- ½ cup Carrots Chopped
- 1 cup Steak Thinly sliced
- 1 tablespoon Butter
- 2 cups Cooked Rice Cooled
- ¼ cup Reserved Marinade
Instructions
- Add oil to a wok and preheat over medium-high heat. Once the oil shimmers, scramble two large eggs and cook for about 2 minutes.2 medium Eggs, 1 tablespoon Olive Oil
- Remove and set aside the scrambled eggs. Add and sauté the aromatics in the same pan for 2 minutes until softened. Being careful not to burn the garlic.2 cloves Garlic, 1 medium Onion
- Add the vegetables and sauté for 3 minutes.½ cup Peas, ½ cup Carrots
- Add the small pieces of the reserved steak mixture. Stir lightly until blended.1 cup Steak
- Make a well in the middle of the wok then add butter. Butter is the secret ingredient to perfection!1 tablespoon Butter
- Add cold cooked rice and break up any large clumps and sauté for 3 minutes.2 cups Cooked Rice
- Add the reserved marinade to the rice (or your choice of sauce mixture) and blend all ingredients well.¼ cup Reserved Marinade
- Add the scrambled egg to the rice mixture. Season with additional soy sauce or a pinch of salt as desired.
Notes
- Day-old, cold-cooked rice is ideal for making fried rice. You can use white or brown rice.
- You can use frozen vegetables like carrots, peas, or a stir-fry combination. This will help you save time.
- Add other types of meat if you wish.
- Suppose you do not have any reserved marinade left from the Filipino BBQ Beef. In that case, you can make your own using the marinade recipe, or use other sauces like light or dark soy sauce, regular or low-sodium soy sauce, oyster sauce, hoisin sauce, and Worcestershire sauce.
- The rice freezes well, so if you have any leftovers, promptly store in a tightly sealed container and freeze them for up to three months.
Diane
What a delicious recipe! I used cauliflower rice instead of regular rice and it was very tasty. The trick is to really make sure all the liquid from the cauliflower is drained, otherwise, it will be mushy. My family loved it and the kids asked to keep this in our regular rotation. You're a lifesaver! Thank you!!!
Jocelyn Wilhelm
That is awesome! Thank you for letting us know about using cauliflower. Glad you enjoyed the recipe
Rob
I didn't have any leftover steak but this recipe worked great for chicken too! Your sauce is spot on! ❤️