Add Preferred SourceMade with raw or leftover steak, Steak Fried Rice is a super simple dish that’s ready in no time. It hits all those big umami flavor notes, and it’s the kind of dish that even picky eaters love. Make the rice the night before, and then dinner will be ready in no time!
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Have you ever stood in front of the fridge and wondered what’s for dinner? For me, this recipe came out of one of those nights. Tired, hungry, and staring at some cooked rice and a leftover steak from the night before, I turned it into something way more exciting—steak fried rice. And honestly? I haven’t looked back since.
This dish hits all the right notes: hearty, savory, a little crispy from the hot pan, and absolutely loaded with flavor. It’s one of those fast dinners that somehow feels like a treat, especially if you top it with a dash of chili oil. Whether you’re starting with raw steak or giving last night’s grilled sirloin a new life, this is the kind of back-pocket meal I always keep ready for when hunger strikes.
History
Steak Fried Rice is a modern American adaptation of traditional Chinese fried rice, which dates back to the Sui Dynasty (589–618 AD). Fried rice became a staple in Chinese-American restaurants by the early 20th century. The version featuring steak gained popularity in the United States during the 1960s to 1980s, as fusion cuisine became more common and diners sought heartier, protein-rich variations. Combining stir-fried rice with tender beef strips and vegetables, Steak Fried Rice reflects the evolving tastes of American households while honoring the techniques of classic Chinese wok cooking.
Ingredients
- Rice – Chilled, cooked leftover. I prefer jasmine rice for fried rice, but basmati works great, too. Cook extra rice ahead and refrigerate overnight.
- Cooking oil – Neutral oils like canola or vegetable oil work too; prevents sticking while frying.
- Steak – Either raw or previously cooked steak works. If using cooked steak, add it toward the end with the peas.
- Butter – I use salted butter, but if unsalted, add a pinch of salt at the end as needed.
- Sesame oil – Use just a little at the end for aroma; too much can overpower the dish.
- Onion – I typically use yellow (brown) onion, but any variety is fine. If you prefer to omit onion, substitute ½ teaspoon onion powder.
- Carrot – Fresh diced carrots work best, but frozen carrots can be added later along with the peas.
- Ginger – Peeled and chopped finely by hand, use a mini chopper, or grate with a microplane.
- Garlic – Cloves finely chopped. Use fresh garlic rather than jarlic for the best flavor.
- Eggs – Lightly beaten; adds richness and binds the rice lightly.
- Soy sauce – Adjust to taste; low-sodium is safe if you want to control salt.
- Peas – Frozen peas (thawed) are perfectly fine.
- Green onions – Sliced (white and green parts), for garnish.
How To Make Steak Fried Rice
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by prepping all your vegetables so everything is ready to go. Dice the onion and carrot, mince the garlic, peel and grate the ginger, and slice the green onions. I love using a ceramic ginger grater here because it releases tons of flavor without stringy bits. Slice the steak into bite-sized pieces if it is raw, or thin slices if it is already cooked, then set it aside.
Heat a large skillet or wok over medium-high heat. A carbon steel wok is my go-to for fried rice because it heats evenly and gives you that restaurant-style finish.
Add the cooking oil and let it get hot. If you are using raw steak, add it now and cook for 2 to 3 minutes until browned and cooked through. Transfer the steak to a plate and set aside. If you are using leftover steak, you can skip this step for now.
In the same pan, melt the butter and sesame oil together. Add the onion, carrot, grated ginger, and garlic. Cook for 3 to 4 minutes until the vegetables are tender and fragrant. A flat-edge bamboo spatula works beautifully here and helps scrape up all the flavorful bits from the pan.
Add the cold rice, breaking up any clumps with the spatula. Gently press the rice down and let it cook undisturbed for 1 to 2 minutes so it gets slightly crispy on the bottom. That little bit of crunch makes all the difference.
Push the rice to one side of the pan. Pour the beaten eggs into the empty space and let them set for a few seconds, then scramble them gently and fold them into the rice.
Stir in the peas and soy sauce, then add the cooked steak back into the pan if you are using leftovers. Toss everything together and cook just until heated through.
Finish with sliced green onions. If you like a little heat, drizzle with chili oil or sriracha right before serving. Scoop it into bowls and enjoy a takeout-style meal made right at home.
Chef Jenn’s Tips
- Use chilled leftover rice instead of freshly cooked rice to avoid fogginess.
- A wok isn’t necessary; any large skillet will do just fine.
- Add previously cooked steak near the end to avoid drying it out.
- For restaurant-style crispiness, keep stirring minimal and use high heat.
- Taste the dish before adding more soy sauce—steak that’s been cooked before may already be seasoned.
Make It A Meal
Complete your steak fried rice meal with steamed broccoli or bok choy. Add a simple cucumber salad with rice vinegar and sesame seeds for contrast. For a takeout-inspired feast, serve with potstickers or spring rolls for a full spread with minimal extra effort.
Storage
Leftovers keep well refrigerated in a sealed container for up to 3 days. Reheating in a skillet gives better results than microwaving. You can freeze it, but expect the rice to soften slightly after thawing. Cool completely before freezing in freezer-safe bags, flattened for convenient storage and reheating.
Easy Steak Fried Rice
Ingredients
- 3 cups rice chilled, cooked leftover
- 1 tablespoon cooking oil
- ½ pound steak sliced
- 1 tablespoon butter salted
- 1 teaspoon sesame oil
- ½ cup onion diced
- ½ cup carrot diced
- 1 inch ginger peeled
- 2 cloves garlic finely chopped
- 2 eggs lightly beaten
- 2 tablespoons soy sauce
- ½ cup peas frozen and thawed
- 2 green onions sliced
Instructions
- First, prep your veggies: dice onion and carrot, chop garlic, peel and grate ginger, and slice green onions. If using raw steak, slice into bite-sized pieces; if already cooked, slice thinly and set aside.
- Heat a large skillet or wok on medium-high heat. Add cooking oil. Once hot, add raw steak and cook for 2–3 minutes until browned and cooked through. Remove steak from pan and set aside. Skip this step if using leftover steak.
- Melt butter and sesame oil together in the same pan. Add onion, carrot, ginger, and garlic, cooking until fragrant and tender, about 3–4 minutes.
- Add cold rice, breaking apart clumps. Press down gently and let cook undisturbed for 1–2 minutes to crisp the rice slightly.
- Push rice aside, pour beaten eggs into the empty part of the pan, and allow to set briefly before scrambling and mixing them into the rice.
- Stir in peas and soy sauce. Add leftover cooked steak now if using. Cook until everything is hot.
- Sprinkle with green onions, and optionally, drizzle chili oil or sriracha sauce before serving.
Notes
Chef Jenn’s Tips
- Use chilled leftover rice instead of freshly cooked rice to avoid sogginess.
- A wok isn’t necessary; any large skillet will do just fine.
- Add previously cooked steak near the end to avoid drying it out.
- For restaurant-style crispiness, keep stirring minimal and use high heat.
- Taste the dish before adding more soy sauce—steak that’s been cooked before may already be seasoned.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.