Juicy bites of steak and a savory sauce elevate steak fried rice into a delicious, satisfying one-pan meal. This skillet-style dish is loaded with protein, vegetables, and cold rice, making it a perfect dinner for busy weeknights or for using up leftovers.
If you enjoy takeout-style dinners you can make at home, try my Instant Pot Orange Chicken or Szechuan Chicken for more easy, flavorful meals.
This steak version of fried rice is a meaty spin on a classic and a close cousin to my Shrimp Fried Rice. It delivers the familiar Asian-inspired flavors of takeout but is quick to make at home. Crafted in a single skillet with cold, cooked rice, it’s a fast, hearty option the whole family will love.
At my house, fried rice is a reliable weeknight winner: fast to prepare, filling, and easy to customize. Leftover rice works best because it stays separated when frying; I’ll often cook extra rice on purpose so I can turn the leftovers into fried rice later in the week. One skillet, minimal fuss, and plenty of flavor—what’s not to like?
With tender steak cubes, crisp-tender vegetables, scrambled eggs, and a savory sauce, this dish balances textures and flavors while staying simple enough for everyday cooking.
Why You Will Love Steak Fried Rice
- Quick and easy. One skillet and about 25 minutes of active cooking yields a complete meal.
- Perfect for leftover rice. Cold, refrigerated rice fries up best—freshly steamed rice tends to clump.
- Highly adaptable. Swap vegetables, rice types, or proteins to match what you have on hand.
What You’ll Need
Below are the main ingredients and useful substitutions. Exact amounts and the printable recipe card appear in the recipe section at the end.
- Steak: Sirloin works well; cut into 1-inch cubes.
- Fish sauce: Adds umami; substitute soy sauce if needed.
- Sesame oil: Toasted sesame oil adds depth; optional in the sauce.
- Baking soda and cornstarch: A small amount tenderizes the steak and helps lock in moisture.
- Oil: Vegetable, olive, or avocado oil for searing and frying.
- Eggs: Scrambled into the rice for extra protein and texture.
- Aromatics: Shallot and green onions plus garlic powder, salt, and white pepper.
- Rice: Cold, cooked rice—jasmine preferred, but any chilled rice will do.
- Vegetables: Frozen mixed vegetables with peas, carrots, and corn keep prep quick.
- Sauce: Soy sauce, Mirin, honey, optional sesame oil, and garlic powder make a simple, balanced sauce.
How to Make Steak Fried Rice
Follow these streamlined steps. Marinating the steak for a short time improves tenderness and flavor.
- Marinate the steak. Toss the steak cubes with fish sauce, sesame oil, salt, pepper, baking soda, and cornstarch. Let sit about 15 minutes.
- Sear the steak. Heat oil in a skillet or wok over medium-high heat and sear the steak in batches until browned. Remove and set aside.
- Scramble the eggs. Using the same pan, add oil, scramble the eggs until just set, and remove them.
- Cook aromatics and rice. Sauté shallot and green onions until fragrant. Add cold rice, break up clumps, and season with salt, garlic powder, and white pepper. Fry until heated and slightly toasted.
- Add vegetables and eggs. Stir in frozen mixed vegetables until warmed through, then return the scrambled eggs to the pan.
- Add the sauce. Whisk soy sauce, Mirin, honey, optional sesame oil, and garlic powder. Pour over the rice and toss to coat.
- Finish with steak. Return the cooked steak to the skillet, toss to combine, and cook another 1–2 minutes so the flavors meld. Garnish with extra green onions or sesame seeds and serve hot.
Tips
- Cook extra rice and save it. Make more rice when you cook a side and refrigerate or freeze portions for quick fried rice later.
- Use cold rice. Chilled rice fries better and stays separated, avoiding a gummy texture.
- Create crispy bits. Let the rice sit undisturbed for short periods between stirs to develop browned, crispy pieces.
- Swap fresh or frozen veggies. Frozen mixed vegetables save time, but fresh diced vegetables like carrots, mushrooms, or green beans work great too.
- Finish with soy sauce. A drizzle of soy sauce at the end or a bottle on the table lets everyone adjust saltiness to taste.
Variation Ideas
- Chicken fried rice: Use cooked shredded, rotisserie, or diced chicken instead of steak.
- Pork fried rice: Substitute diced pork chops or shredded pulled pork for a different flavor.
- Vegetarian: Replace steak with tofu or add extra eggs and omit the meat.
- All-veggie: Add more vegetables—snow peas, water chestnuts, or bell peppers—for a vegetable-forward version.
- Brown rice: Use cooked brown rice for more whole grains and a heartier texture.
Serving Suggestions
Steak fried rice is a satisfying one-dish dinner, but it pairs well with extra vegetables like roasted sugar snap peas or sautéed green beans. A simple Asian cabbage slaw or a side of potstickers or spring rolls makes a nice starter for a larger meal.
How to Store and Reheat Extras
- Fridge: Cool the fried rice and store in an airtight container for up to 3 days.
- To reheat: Microwave in 1-minute increments until hot, or reheat in a skillet over medium-low heat, stirring often until heated through.
More Recipes Featuring Steak
- Steak Nachos
- Garlic Steak Bites
- Salisbury Steak
- Korean Beef Bulgogi
Steak Fried Rice
Ingredients
For the steak
- 1 pound sirloin steak, cut into 1-inch cubes
- ½ tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
For the rice
- 2 tablespoons vegetable oil, divided
- 4 large eggs
- 1 small shallot, finely chopped
- 3-4 green onions, diced
- 4 cups cooked jasmine rice, refrigerated and/or cold
- ½ teaspoon Kosher salt, plus more to taste
- 1 teaspoon garlic powder
- ¼ tsp white pepper
- 1 cup frozen mixed vegetables, with peas, carrots, and corn
For the sauce
- ⅓ cup soy sauce
- 1 tablespoon Mirin
- 1 tablespoon honey
- ½ teaspoon sesame oil, optional
- 1 teaspoon garlic powder
- Kosher salt, to taste
Instructions
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Marinate the Steak. Combine the steak cubes with fish sauce, sesame oil, Kosher salt, black pepper, baking soda, and cornstarch. Toss to coat and let marinate for 15 minutes.
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Cook the Steak. Heat a large skillet or wok over medium-high heat with ½ tablespoon oil. Sear steak cubes in batches for 2–3 minutes per side until browned and cooked to your liking. Remove and set aside.
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Scramble the Eggs. Whisk the eggs, reduce heat to medium, add ½ tablespoon oil to the pan, and scramble until just set. Transfer to a plate.
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Cook the Aromatics and Rice. Add remaining oil, sauté shallot and green onions 1–2 minutes. Increase heat to medium-high, add cold rice a bit at a time while breaking up clumps, season with salt, garlic powder, and white pepper, and stir-fry 3–4 minutes until heated.
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Add the Vegetables. Stir in frozen mixed vegetables and cook 2–3 minutes until warmed, then return the scrambled eggs to the pan.
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Make the Sauce. Whisk soy sauce, Mirin, honey, optional sesame oil, garlic powder, and a pinch of salt. Pour over the rice and toss to coat.
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Combine. Return the cooked steak, stir to combine, and cook 1–2 more minutes to meld flavors.
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Garnish and Serve. Serve immediately with additional green onions or sesame seeds if desired.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
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