Steak Fried Rice
Loaded with tender steak bites and vegetables, this fried rice is so much tastier and budget-friendly than placing that online order.
Servings: 6
Equipment
Ingredients
- 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
Instructions
- 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.4 tablespoons butter, 4 eggs
- 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.1 pound strip steak
- 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.1 medium onion, 1 cup frozen vegetable blend
- 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.784 grams day-old white rice, ½ cup low-sodium soy sauce
- Remove from heat and serve!
Nutrition
Serving: 1 serving (290 grams) | Calories: 487 kcal | Carbohydrates: 44 g | Protein: 26 g | Fat: 22 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Trans Fat: 0.3 g | Cholesterol: 190 mg | Sodium: 922 mg | Potassium: 491 mg | Fiber: 2 g | Sugar: 1 g
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