Skip the takeout. Make this steak fried rice at home! Loaded with tender steak bites and vegetables, this fried rice is so much tastier and budget-friendly than placing that online order.
Fried rice is my go-to dish whenever I need to clean out the fridge or need a side dish for my main course. I learned it from watching my mom in the kitchen as a child. Whenever we had produce or meat that was about to expire, she would whip up fried rice for dinner. To be honest, there were no complaints here because as an Asian, fried rice is pretty much a staple!
I have so many versions of fried rice on my blog, but this steak fried rice is one of the heartier ones. Packed with steak bites and vegetables, you won’t need anything else after this. Well, maybe sneaking a bite or more of this if there are leftovers.
Why You’ll Love This
- Perfectly easy. When it’s just rice, beef, vegetables, and some seasonings, it’s easy as can be.
- Great way to clean out the fridge or toss together ingredients. My favorite clean-out-the-fridge meal. I most often do this when I return from a trip and I am starving and need something quick to eat and everything in my fridge is about to go bad. Yep, it calls for fried rice!
- Best addition to your Chinese take-in night. Yes, take-in night. This is where you make all your favorite Chinese takeout dishes and have the take-out in instead of ordering online.
- Extremely versatile. Fried rice is one of those dishes that’s extremely versatile and customizable. You can add in as little or as much as you want.
Ingredients for Steak Fried Rice
- Butter – unsalted is preferred.
- Steak – I used strip steak but you could use chuck roast or whatever thick cut of steak you can find. I would not use flank steak or thin sliced steak.
- Frozen vegetable medley – I used corn, carrots, and peas. You can use whatever vegetables you like.
- Soy sauce – use low-sodium.
- Day-old rice
How to Make Fried Rice with Steak
Cook the eggs. In a large wok over medium heat, melt 1 tablespoon of butter and scramble the eggs. Remove from heat and set aside on a plate.
Sear the steak cubes. Season the steak cubes with salt and pepper. In the same wok, add 2 teaspoons of cooking oil and when the oil is hot, add the steak cubes. Sear and brown the steak until cooked through. Remove from wok and set aside on another plate.
Add the vegetables, eggs, and butter. In the same wok, melt 1 tablespoon of butter then cook the onions and vegetables until softened and warmed through. Add the egg, steak, and remaining butter back into the wok and toss to incorporate and mix.
Add the day-old rice and soy sauce. Add the rice then drizzle soy sauce all over. Continue folding the rice and other ingredients in the wok until evenly incorporated.
Fried Rice Tips
- Use day-old rice. If you take anything away from this post, please let it be this. Day-old rice is the best to use because it’s somewhat dried out and doesn’t have extra moisture and starchiness like fresh rice does. If you use fresh rice, it makes the fried rice soggy and mushy. It’s not good.
- Butter is the secret ingredient. This is not very Asian, but I discovered this years ago and if you put butter into your fried rice, it makes it so unbelievably flavorful and gives it a hint of creaminess that is surprisingly good. Trust me, once you try this, you won’t be making fried rice without it.
- Make sure the skillet or wok is HOT. Asian cooking typically involves high heat which means your skillet or wok will get very hot and that is the goal! We want everything to cook fast but also get that nice deep flavor from the char.
Fried Rice Variations
- Classic vegetarian
- Pineapple – for those who love Hawaiian pizza, I have a feeling you’ll love this one.
- Kimchi fried rice – a Korean take on fried rice and it’s just as good!
Allow fried rice to come to room temperature then store in an airtight container in the refrigerator for up to five days. To reheat, use a microwave and heat through or you can reheat it on the stovetop.
What to Serve with Steak Fried Rice
You can serve the steak fried rice as a complete and balanced main entree or you can serve this as a side dish. The beauty of fried rice is that it is an extremely versatile side dish that can be served alongside so many of your favorite Chinese classics!
- General Tso’s Chicken
- Crab Rangoon
- Shrimp Shumai
- Moo Shu Chicken
- Moo Shu Pork
- Hunan Beef
- Ground Turkey Teriyaki
- Chicken and Broccoli Recipe
Steak Fried Rice
- 4 tablespoons (56 g) butter, divided
- 4 eggs
- 1 pound (454 g) strip steak, extra fat removed and cubed
- 1 medium onion, finely diced
- 1 cup (182 g) frozen vegetable blend, (corn, peas, carrots)
- 784 grams day-old white rice, this was from 2 cups of uncooked sushi rice
- ½ cup (158 ml) low-sodium soy sauce
- In a large wok over medium heat, melt 1 tablespoon of butter and scramble the eggs. Remove from heat and set aside on a plate.
- Season the steak cubes with salt and pepper. In the same wok, add 2 teaspoons of cooking oil and when the oil is hot, add the steak cubes. Sear and brown the steak until cooked through. Remove from wok and set aside on another plate.
- In the same wok, melt 1 tablespoon of butter then cook the onions and vegetables until softened and warmed through. Add the egg, steak, and remaining butter back into the wok and toss to incorporate and mix.
- Add the rice then drizzle soy sauce all over. Continue folding the rice and other ingredients in the wok until evenly incorporated. You may need more soy sauce. I like to taste in between adding more. I typically add enough soy sauce so that all the white rice is covered and brown.
- Remove from heat and serve!
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