Name: Steak Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Asian
Ingredients: ½ pound sirloin steak, thinly sliced; ¾ teaspoon baking soda; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 teaspoon sesame oil; 3 teaspoons brown sugar; 3 tablespoons canola oil, divided; 3 cloves garlic, minced; ¼ cup white onion, diced; 3 cups cooked white rice (preferably day old); 1 cup frozen peas and carrots; 2 eggs; Salt and pepper, to taste; Green onions, for garnish

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This one-skillet Steak Fried Rice is a flavorful, satisfying dish that’s even better than takeout. Juicy strips of marinated sirloin are seared to perfection and tossed with day-old rice, vegetables, and a savory-sweet sauce that brings everything together. It’s fast, simple, and ideal for a weeknight dinner that doesn’t skimp on flavor.

Why You’ll Love This Recipe

This Steak Fried Rice is a complete meal made in just one pan and under 30 minutes of cook time. The tender, flavorful beef, mixed with crisp veggies and fluffy rice, is coated in a rich, umami-packed sauce that hits every craving. It’s perfect for using up leftover rice and customizable with your favorite vegetables or proteins. Plus, it’s quick enough for a busy night yet impressive enough for guests.

Steak Fried Rice

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ pound sirloin steak
¾ teaspoon baking soda
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
3 teaspoons brown sugar
3 tablespoons canola oil, divided
3 cloves garlic, minced
¼ cup white onion, diced
3 cups cooked white rice (preferably day-old)
1 cup frozen peas and carrots
2 eggs
Salt and pepper, to taste
Green onions, for garnish

Directions

Prepare the steak:
Slice the sirloin into thin strips. In a bowl, toss the steak with baking soda and set aside.
Marinate the steak:
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and brown sugar. Pour half the sauce over the steak, tossing to coat. Reserve the rest for later. Refrigerate the marinated steak for 30 minutes.
Cook the steak:
Heat 2 tablespoons of oil in a large cast iron skillet or wok over high heat until just smoking. Add steak in a single layer (cook in batches if needed). Sear for 30–60 seconds per side. Transfer to a plate and set aside.
Sauté aromatics and rice:
Add the remaining tablespoon of oil to the skillet. Add onions and cook for 1–2 minutes until slightly softened. Stir in garlic and cook for 30 seconds until fragrant. Add cold rice and stir-fry for 1–2 minutes, breaking apart any clumps.
Add vegetables and sauce:
Mix in frozen peas and carrots and the remaining sauce. Toss everything until evenly coated.
Return steak to the pan:
Add the cooked steak back into the skillet and stir to combine with the rice.
Scramble eggs:
Push the rice to one side of the skillet. Add a bit more oil if needed. Crack eggs into the empty space and scramble with a spatula. Once cooked, mix eggs into the rice.
Serve:
Garnish with sliced green onions and serve hot.

Servings and timing

This recipe yields 4 servings.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes (including marinating time)

Variations

Spicy Fried Rice: Add a dash of sriracha or chili flakes to the sauce for extra heat.
Vegetable Boost: Add bell peppers, mushrooms, or shredded cabbage for more texture and color.
Chicken or Shrimp Swap: Replace the steak with cooked chicken or shrimp for a different protein.
Low-Carb Version: Substitute cauliflower rice to make it lower in carbs.
Garlic-Lover’s Version: Add extra minced garlic or garlic oil for bolder flavor.
Ginger Kick: Stir in grated fresh ginger along with the garlic for added warmth.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a skillet over medium heat with a splash of oil or water to prevent drying. Microwave in short intervals, stirring between each to ensure even heating.

FAQs

Why is baking soda used on the steak?

Baking soda helps tenderize the beef quickly, making it more tender and juicy after a short marinade.

Can I use a different cut of steak?

Yes, flank steak, ribeye, or skirt steak all work well if sliced thinly across the grain.

What type of rice is best?

Day-old white rice works best because it’s drier and less likely to get mushy when stir-fried.

Can I use fresh rice?

Yes, but spread it out to cool for at least 30 minutes before cooking to remove excess moisture.

Can I skip the oyster sauce?

Oyster sauce adds depth and umami, but you can substitute hoisin sauce or soy sauce if needed.

Do I have to use a cast iron skillet or wok?

Not necessarily, but these retain high heat well, which helps with proper searing and stir-frying.

Can I double the recipe?

Yes, but cook the steak in batches to avoid overcrowding the pan and steaming the meat.

Is this dish freezer-friendly?

Yes. Freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight and reheat as directed.

Can I add more eggs?

Definitely—add as many as you like to boost protein and richness.

How do I keep the rice from sticking?

Use high heat, enough oil, and cold day-old rice to prevent sticking and clumping.

Conclusion

Steak Fried Rice is the ultimate quick and satisfying meal—flavorful, hearty, and better than takeout. With tender steak, savory-sweet sauce, and crisp-tender veggies all tossed with fluffy rice, it’s a one-pan wonder that hits every note. Whether you’re cooking for your family or meal-prepping for the week, this recipe will become a go-to favorite.