Steak Fried Rice

5 from 6 votes
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This Steak Fried Rice is filled with tender bits of steak, aromatic rice, eggs, and crisp veggies. The perfect 30-minute dinner and also a great way to clean out the fridge and use up leftover rice.

Bowl of steak fried rice.

Forget restaurant fried rice or takeout. This Steak Fried Rice has great flavor and it is a great way to use leftover steak. A meal that will please the whole family! So add this delicious recipe to your collection of easy dinner recipes.

Stir fries are the bane of my existence. While working on my Beef and Vegetable stir fry recipe, I had a bit of flank steak left which I didn’t want to refreeze. So I cut it up and made the most delicious steak fried rice. And I’m here to share it with you.

Love fried rice? Also check out our Shrimp and Chicken Fried Rice and African Fried Rice.

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The Ingredients

Always have your ingredients prepped beforehand because stir fries happen so fast. Here are the ingredients you need for Steak Fried Rice.

  • Steak: I used flank steak for this recipe but you can use any beef or leftover steak you have on hand. Most cuts of steak would work.
  • Olive Oil: For searing the beef and sautéing the aromatics. You can also use vegetable oil, canola oil, or any neutral oil.
  • Eggs: For extra protein.
  • Frozen Mixed Vegetables: Using frozen mixed vegetables is so easy and I always have some in the freezer. However, you could also add whatever leftover vegetables you have in the fridge to your Steak Fried Rice.
  • Green Onions AKA Scallions: For flavor and color.
  • Garlic and Ginger: I mince fresh garlic and ginger using a Microplane zester/grater. But you could totally use garlic or ginger paste, or store-bought minced garlic. Remember, we are working on keeping this SIMPLE.
  • Cooked Rice: Having already cooked cold white rice rice is great because you can just transform it into fried rice or enjoy it with curries, veggies, etc. For this recipe, I used Jasmine Rice. Any day-old or leftover rice you have on hand would work. You could also cook some rice and spread it on a baking sheet to cool to make this recipe. Fresh rice might clump up while stir-frying so it’s best to cool it first.
  • Soy Sauce: Use low-sodium soy sauce if you worry about sodium. I used regular.
  • Sesame Oil: Finishing Steak Fried Rice with sesame oil lends a nutty flavor to the fried rice!

Apart from those ingredients you’ll need a large wok or skillet for making the stir fry.

See the recipe card below with a detailed list of ingredients and instructions.

Fried rice in a bowl with veggies garnished with green onions.

It is best to use day-old rice for fried rice but you could still use freshly cooked rice. After cooking the rice, spread it on a sheet pan to remove the steam so the rice cools down and hardens up quickly.

How To Make Steak Fried Rice

Here is how to make delicious Fried Rice With Steak.

  1. Season and sear steak cut into bite-sized thin slices in a little oil on medium-high heat to the desired doneness. Remove from pan and transfer to a small bowl.
  2. Scramble eggs and remove from pan.
  3. Sauté ginger, garlic, and green onions.
  4. Add rice and soy sauce and fry until rice is completely heated through.
  5. Add back beef and eggs and toss to combine.
  6. Add sesame oil and toss to combine,
A black wok filled with fried rice.

Serve Steak Fried Rice warm as is or with your favorite toppings. This fried rice is a complete meal but you can serve it with some sautéed bok choy. The rice tastes even better the next day!

Always use a hot wok for fried rice and stir-fries. So no low heat here. Medium-high to high heat is preferred.

Variations For Fried Rice With Steak

  • Spicy – add red pepper flakes when sautéing the ginger and garlic to make it spicy.
  • Different Protein – swap the beef for chicken, pork, or even fish as it suits your preference.
  • Different Veggies – add different vegetables you have in the fridge to the fried rice. This is a great way to clean up the fridge!
  • Rice – Feel free to use any rice you have on hand. Brown rice, jasmine rice, basmati rice or another long-grain rice will all work well here.
  • Asian Sauces – Adding Asian sauces like hoisin sauce or oyster sauce will add flavor to your fried rice. You could also add yum yum sauce to your steak fried rice. Another tip is to use dark soy sauce in place of regular.

Also, check out this one-pot Beef Fried Rice and this easy Chicken Stir Fry.


  • Equipment: I love using my large wok for stir-fries including this Steak Fried Rice because it has a large surface for stir-frying. If you don’t have a wok, use any large skillet or pot you have on hand. A cast iron skillet is also great for fried rice.
  • Storage: Store leftover fried rice in airtight container in the fridge for up to 3 days.

Recipe Frequently Asked Questions

What meat goes good with fried rice?

A variety of meats work well in fried rice including flank steak, rib eye steak, and sirloin steak.

What makes fried rice taste better?

A combination of garlic, ginger, sesame oil and soy sauce results in really delicious fried rice. Sauteing the aromatics in oil makes their flavor bloom, resulting in really tasty fried rice.

Is it better to fry rice in butter or oil?

Oil is the go-to fat when making fried rice but to give fried rice more flavor, fry the rice in butter instead.

More Easy Dinner Recipes

Love this fried rice recipe? Also check out these easy dinner recipes:

If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!

bowl of steak fried rice

Steak Fried Rice

5 from 6 votes
This Steak Fried Rice is filled with tender bits of steak, aromatic rice, eggs, and crisp veggies. The perfect 30-minute dinner and also a great way to clean out the fridge!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings



  • 1 pound flank steak cut against the grain into thin slices
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper or ground white pepper

Fried Rice

  • 3 Tablespoons olive oil divided
  • 2 large eggs lightly beaten
  • 1 cup frozen mixed vegetables carrots, peas, green beans and sweet corn
  • 3 green onions diced
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • ¼ teaspoon red pepper flakes optional
  • 4 cups cooked rice I used Jasmine rice, see Note 2
  • 2 Tablespoons soy sauce or to taste
  • 1 Tablespoon sesame oil


  • Season beef. Place the beef, salt and white or black pepper into a medium mixing bowl. Toss well to combine.
  • Sear beef. Place one tablespoon of the olive oil into a wok. Let it heat up on medium-high heat for 1 minute. Add the beef in a single layer. Let cook on one side for 2-3 minutes until seared then flip the beef to the other side and let it cook while stirring the beef from time to time until cooked to desired doneness. Remove the beef from the pan. Some rendered fat from the beef will be left in the pan.
  • Scramble eggs. Add the beaten eggs to the wok with the rendered fat (using the fat to scramble the eggs). Let them set then stir the eggs to break them up and scramble them. Remove scrambled eggs from the wok and set aside.
  • Sauté aromatics. Add the remaining two tablespoons of olive oil to the pan. Let it heat up for 1 minute. Add the minced ginger and garlic and stir for 30 seconds. Add the mixed vegetables and cook for about 2 minutes. Add the green onions and stir for 30 seconds.
  • Add rice and soy sauce. Add the cooked rice to the pan and the soy sauce.
  • Fry rice. Stir the rice in the pan on high heat, combining it with the soy sauce. Keep stirring until the rice is completely heated through.
  • Add beef and eggs. Add the seared beef and scrambled eggs back to the pan. Toss everything to combine.
  • Add sesame oil. Drizzle the sesame oil over the rice then toss to combine. Turn off the heat.
  • Garnish and serve. Garnish with more sliced green onions and serve warm.



1. Beef: You can use any beef you have on hand for this recipe. Just make sure you cut the beef into really thin slices. Other kinds of protein like chicken or pork would work as well.
2. Rice: I used Jasmine rice but any other rice would work as well. Consider using Basmati rice or another long-grain rice, or brown rice.
3. Spicy: To make this rice a little spicy, sauté the ginger and garlic with some red pepper flakes.
4. Pepper tip: Add some ground black pepper or white pepper just before adding the sesame oil if you would love more flavor from the pepper.
4. Storage: Store fried rice in an airtight container in the fridge for 3-4 days. You could also freeze fried rice in an airtight container.


Calories: 538kcal | Carbohydrates: 54g | Protein: 31g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 662mg | Potassium: 574mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 2557IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 3mg

Additional Info

Course: Dinner
Cuisine: Asian
Calories: 538
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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    1. Thank you, Brian! You add the vegetables in step 4. I’m glad you pointed that out. The recipe has been updated.