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flameLunchBeefRice & GrainsAsian-InspiredUnder 30 mins
Steak Fried Rice
Prep10 min
Cook10 min
Total20 min
ServesServes: 2 to 3
Fried rice is the finish line for leftover steak, and it comes together in about ten minutes. The keys are cold day-old rice, which fries up separate instead of gummy, and a pan hot enough to get a little smoky char going. The ribeye goes in at the very end, warmed for seconds only, so all that careful cooking from last night does not go to waste in a second round of heat.
Method
Steps
- Prep everything first. Fried rice moves fast, so have the rice broken up, the steak cut, the eggs beaten, and the aromatics ready before you turn on the heat.
- Scramble the eggs. Heat 1 tablespoon oil in a large pan or wok over high until shimmering. Add the eggs, scramble softly for 30 seconds, and scoop them out while still slightly wet.
- Fry the aromatics. Add the remaining 1 tablespoon oil. Add the scallion whites, garlic, and peas and stir for 1 minute.
- Fry the rice. Add the cold rice and the butter. Press it into the pan and let it sit for 30 to 45 seconds at a time before tossing, so it picks up a little char. Cook for 3 to 4 minutes until hot and lightly crisped. Drizzle in the soy sauce and sesame oil and toss to coat evenly.
- Add the steak last. Fold in the ribeye and the scrambled eggs and toss for just 30 to 45 seconds, only until the steak is warmed through. Taste and add more soy sauce if needed.
- Finish. Off the heat, stir in the scallion greens. Serve hot with chili crisp on the side.
Good to know
Notes
- Cold rice is not optionalWarm, fresh rice steams and clumps. If you do not have day-old rice, spread fresh rice on a sheet pan and chill it in the fridge for 30 minutes first. And as with every leftover-steak dish, the meat goes in at the very end, seconds only, so it stays tender.
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