Easy Steak Fried Rice

Fried rice with steak and green onion in wok.

5 from 6 votes

Delicious steak fried rice made with white rice, beef strips, eggs, and vegetables for the ultimate homemade takeaway. Simple steps, easy ingredients, maximum flavor!

Prep Time5

Cook Time10

Beef Marination30

Total Time45

Course: Main Course

Cuisine: Asian, Chinese

Servings: portions

Calories: 604kcal

Author: Elle John

Ingredients

2 cups Cooked Rice Cold
200 g Beef Strips
2 Eggs
1 tablespoon Stir Fry Oil
2 teaspoon Chopped Ginger
2 teaspoon Chopped Garlic
2-3 cups Beansprouts
2-3 Green Onions washed and sliced
½ teaspoon Ajinomoto
Salt and Pepper to Taste

For the Steak Marinade

1 teaspoon Dark Soy Sauce
1 teaspoon Worcestershire Sauce
1 teaspoon Stir Fry Oil
1 teaspoon Cornstarch
¼ teaspoon Salt
½ teaspoon White Pepper Powder

US Customary - Metric

Instructions

Marinate the beef strips with the corn flour, white pepper powder, salt, dark soy sauce, and Wrochestershire sauce. Mix well, if possible, using your hands. Allow the meat to marinate for 30 to 45 minutes.
Beat the eggs with some salt and pepper in a bowl.
In a wok or large skillet [or large non stick pan]heat up a little oil on high heat. Once it's hot, add the egg. Allow the egg to cook, and scramble it until thoroughly ready and the pieces separate well. Remove from the pan and set aside.
Add a little more oil if necessary and heat up once more. Once ready, add the marinated beef and fry, mixing regularly, until the meat is done to your liking. I cooked my strips for four minutes. Once cooked, set it aside as well.
Finally, add a little more oil if necessary and sautee the minced garlic and ginger for about 30 seconds, or until the raw smell has gone.
Next, add the white part of the green onions and the beansprouts. Stir fry on high heat for one minute and a half to two minutes.
Now, add the cold rice, cooked beef and scrambled eggs.
Fry all the ingredients until thoroughly cooked and warm, and in the end add the ajinomoto.
Mix well once more and check for seasoning, adjusting with more salt and pepper if necessary.
Sprinkle the green part of the green onions on top and serve hot with a little chili vinegar and a nice bowl of bok choy.

Notes

Cold Rice: This is crucial when making fried rice! Using chilled rice gives a firmer texture, prevents clumping, and allows better flavor absorption - plus, it is less likely to break! If you are planning to cook the rice in advance for this dish, here are my cooking guides on white jasmine rice and basmati rice: How to cook jasmine rice and How to cook basmati rice. If you are preparing the rice on the same day and don't have day old rice, then, once cooked, spread it out on a baking sheet and refrigerate until needed. You can use brown rice too - I will publish a guide on cooking brown basmati soon!
Worcestershire Sauce: I know this is not traditional, and it doesn't try to be. This recipe is a very simple one most people can prepare with condiments they have at home! Worcestershire sauce has a great savory, tangy and slightly sweet profile which works wonders with soy sauce, which is salty, earthy and a little bit bitter. Should you not have it, you can mix one tablespoon of apple cider vinegar or balsamic vinegar with one tablespoon of honey! If you don't have honey, use brown sugar instead.
Avoid Overcrowding: Cook the ingredients in batches to prevent overcrowding the wok or skillet, which can lead to steaming rather than frying.
Storage: Steak fried rice is best eaten straight away, however, it can be stored and reheated. In the fridge, store in an airtight container for up to three days. You can freeze the fried rice for up to three months in a freezer-safe container. Allow the rice to thaw in the fridge overnight or in the microwave, and then reheat thoroughly with a little oil in a hot wok or non-stick pan.

Nutrition