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Steak Fried Rice

Feast your eyes on an amazing, easy-to-make, full-of-flavor, DELICIOUS Steak Fried Rice, combining rice, juicy pieces of beef, mixed veggies and egg in a truly flavorful yet simple sauce.

Ah fried rice. The staple, throw-it-together, clean-out-your-refrigerator food that most of us who grew up in many parts of Asia know way too well. However, throw-it-together doesn’t mean it cannot be scrumptiously delicious.

A bowl of Steak Fried Rice with kitchen towel tucked underneath and a pair of chopsticks on it
This recipe was first published in May 2018 and updated on October 2020

With this Steak Fried Rice recipe, I make it not because I have leftovers in the fridge, but because I love it so dang much I HAVE TO HAVE IT.

See, I had a love-hate relationship with fried rice for the longest time, until I discovered the difference between good fried rice vs. bad fried rice, and learned how to make GOOD fried rice.

Tips for making fried rice

Two things you need to know when making this Steak Fried Rice. Or fried rice in general. It will bump your fried rice-ability up a few notches. TRUST ME.

  • Cook in hot wok or skillet. No low-heat, no simmering. HOT HOT HOT is how we do this.
  • Day-old rice is preferred. Cook with day-old rice because they are dryer, not soggy, and gives your fried rice the perfect texture.
Steak Fried Rice

Fried rice begins with cooked rice. As mentioned, day-old rice is preferred. I am one of those people who almost always have leftover rice in the fridge, because whenever I cook plain white rice I make a large batch and save leftovers.

However, if you really, really crave for fried rice and do not have day-old rice at hand, it is okay, use that freshly cooked rice. Don’t give up your fried rice dreams just because you don’t have day-old rice.

While day-old rice is perfect for fried rice, I am also all about practicality. In addition, there are many other great things going about the recipe (sauce, steak, the right stir frying technique, SAUCE) that will make up for it.

What appliances are needed to make Fried Rice?

This Steak Fried Rice recipe is best cooked in a wok or a large skillet that heats up and retains heats very well. Using a large enough skillet or wok is important because you want to be able to freely move the items around. Not being able to do so will undercook some items and overcook others.

If you are looking for a good wok, I use this wok, along with this turner for years. The wok is also non-stick, which makes both the cooking and cleaning up a breeze. The turner is slightly bendable, and can withstand up to 600 degrees F, which is perfect for when you need to cook items on high heat.

Steak Fried Rice

How to make Steak Fried Rice

Mix together my special sauce, which I deem superior. But I’m letting you in on the secret. 😉 It consists of:

  • soy sauce
  • oyster sauce
  • sesame oil
  • white (or black) pepper powder

Keepin’ it simple, but rest assured it is truly flavorful.

Cut steak into 1-inch cubes, and then pour half of the sauce you prepared to steak to marinate for 30 minutes. Save the other half of the sauce for when you cook the fried rice.

Then mince garlic and onions, and get the rest of the ingredients ready – frozen mixed vegetables (peas, carrots and corn), marinated steak, the rest of the sauce, egg, and cooked rice. Also, use a large spoon to fluff the rice to remove clumps.

For stir fry, always prep your ingredients, because the actual cooking happens so fast you want to have all your ingredients ready to go and at a reachable distance once you heat up that wok or skillet.

A bowl of white rice, a bowl of marinated steak, mixed vegetables, sauce, garlic, onions and an egg
Prep ingredients to get ready for stir frying

When you have everything ready, add vegetable oil to wok or skillet and heat it up on high.

When wok or skillet is heated up, add steak pieces and stir fry for a few minutes until they are cooked to your liking (medium rare, medium etc). If you have your wok or skillet on high heat, it shouldn’t take more than a few minutes or else you might be overcooking your steak.

Note that we will be cooking the steak again a little more at the end. Remove steak pieces from wok, and set aside.

Add additional vegetable oil, and let the wok or skillet heat up under high heat. Add garlic and onions, stir continuously, and cook for 30-60 seconds, or until onions turn slightly golden brown. After that, rice goes in next. Cook rice for a minute or so, also stir continuously.

Next, add mix vegetables, then the sauce, and bring the cooked steak pieces back into the wok. Stir continuously and combine everything together.

I like to add an egg to the fried rice to enhance the texture of the fried rice. To do so, push fried rice to one side of the wok and break an egg directly onto wok or skillet where there is no fried rice.

Steak Fried Rice
Cooking fried rice on a wok. Push rice aside and break egg onto the wok.

Use your turner to break the yolk and mesh the egg slightly, then cover the still-runny/slightly raw egg with the rice. Let it stand for a few seconds, then stir to combine the egg pieces and the rice for a minute or so.

Remove promptly from heat. Avoid overcooking.

And there you go! Steak Fried Rice. Oh yum yum YUM!

Steak Fried Rice
Cooking fried rice on a skillet

Garnish Steak Fried Rice with some thinly sliced scallions if you’d like, then take a bite into this delicious creation. It will knock your socks off.

The steak is cooked perfectly; there is actually great flavor in the rice; and I love the slight crunch from the carrots, peas and corn.



Use the recipe as a guidance and feel free to switch up the ingredients if you are feeling the creative bug:

  • Use white or brown rice, or another type of rice (basmati, long grain etc). Jasmine is a common rice used in Asia but it is not the only one that works for this recipe
  • Use other veggies…or any veggies you have in your fridge.
  • Use another protein – chicken, shrimp, tofu etc.
  • Feel free to omit the egg
  • Add chili or sriracha to spice it up!

A few other notes

  • If doubling the recipe, I recommend cooking this in two batches. Having too many items in the wok or skillet without room to move it around can overcook some items and undercook others.
  • To store leftovers, keep in an airtight container and store in refrigerator for up to 3-4 days. You can freeze and store as well.
Steak Fried Rice

Steak Fried Rice is one of my go-to, easy meal, especially when I have plenty of leftover rice in the fridge. Once you have cooked rice ready to go, it takes 20 minutes to get dinner on the table. WOWZA. It’s that simple!

Try it, and once and for all, say goodbye to greasy Chinese takeout! 😉

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

More Fried Rice Recipes

Other Chinese takeout recipes

A bowl of fried rice with steaks with a pair of chopsticks on the bowl

Steak Fried Rice

This fried rice recipe is full of flavor and combines juicy, marinated steak pieces, rice and veggies. An easy and yummy one pan meal!
4.84 from 55 votes
Print Pin
Course: Main Course
Cuisine: asian, Chinese
Prep Time: 8 minutes
Cook Time: 12 minutes
Marinate: 30 minutes
Total Time: 20 minutes
Servings: 3 people
Calories: 455kcal
Author: MinShien


  • 1/2 lbs sirloin steak
  • 2 tbsp soy sauce
  • 2 tbsp oyster (flavored) sauce
  • 2 tsp sesame oil
  • 1 tbsp garlic minced
  • 3 tbsp onions diced
  • 1/2 tsp white or black pepper
  • 3 cups cooked jasmine rice
  • 1 cup frozen mixed vegetables (peas, corn, carrots)
  • 1 egg
  • vegetable oil
  • scallions sliced


  • Prepare sauce by combining oyster (flavor) sauce, soy sauce, sesame oil, and white or black pepper in a small bowl.
  • Cube steak into 1-inch cubes. Add half of the sauce prepared to steak cubes, and save the other half for later. Mixed sauce with steak. Set aside and marinate for ~30 minutes.
  • Mince garlic and dice onion. Fluff cooked rice to remove clumps. Set all ingredients needed for stir fry by stove – egg, mixed vegetables, rice, garlic, onion, marinated steak, and sauce.
  • Add vegetable oil to wok or skillet and heat on high heat. When wok/skillet is heated, add steaks to wok/skillet and cook for 2-4 minutes, or to desired doneness. Avoid over-cooking. Remove and set aside.
  • Add vegetable oil to wok/skillet again and heat on high heat. When wok/skillet is heated, add minced garlic and onion, stir continuously, cook for 30-60 seconds or until onions turn slightly golden brown. Add rice to wok, stir continuously, cook for 1-2 minutes. Add mixed vegetables, stir, cook for 1 minute. Add sauce that you set side earlier and the rest of the steak, stir and cook for another minute. 
  • Push fried rice to one side of the wok, and crack an egg directly to the wok/skillet (where there is no fried rice). Break the yolk and mesh up egg using turner/spatula. Then cover the slightly raw egg with the fried rice (pile the rice on top of the still-runny egg). Let it sit for a few seconds, then stir to combine egg with rice. Cook for a minute.
  • Remove fried rice from heat. Garnish with scallions (if desire).
  • Serve and enjoy!


Note that all measurement, including cup measurement for cooked rice, is based on US measurement.


Calories: 455kcal | Carbohydrates: 57g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 1093mg | Potassium: 503mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3180IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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Recipe Rating


  1. How much garlic do you usually use? Thanks!

    1. Joyous Apron says:

      ~1 tbsp minced garlic and 2-3 tbsp minced onions! Can’t believe I forgot that on the recipe card. Will update asap 🙂

  2. 5 stars
    Loved this! Fried rice is one of my favorite comfort foods and this recipe turned out tasting great!! I doubled it and ate leftovers all week.

    1. Joyous Apron says:

      Hi Lisa, thank you for trying it and letting me know how it went! Makes me happy to know that the recipe turned out great for you!

  3. 5 stars
    Great recipe! Thank you. I made it exactly as written (except with venison blackstrap instead of beef) and it came out perfectly. Looking forward to trying more from your website.

    1. Joyous Apron says:

      Hi Jill, I’m so glad you enjoyed this recipe. Venison fried rice sounds so delicious! I will have to try it sometime! 🙂 Thank you for your kind review and feedback!

    2. I’m making this tonight and using venison blackstrap as well!

    3. Joyous Apron says:

      Yum! Let us know how it turns out!

    1. Joyous Apron says:

      I am glad you enjoyed it! 🙂

  4. Hi there,

    looking to make this tonight, am hosting 6 people- how many people does this recipe serve?

    thanks !

    1. Joyous Apron says:

      2-3 people!

  5. 5 stars
    This steak fried rice looks so delicious! I bet that steak is super juicy and tasty!

    1. Joyous Apron says:

      Thanks Christie! It’s so tasty and quick! I love it! 🙂

  6. 5 stars
    Made this and it was excellent! As good or better than takeout. Only change I made was adding 2 teaspoons of fresh ginger. Thank you for sharing this recipe.

    1. Joyous Apron says:

      That is great! Love the ginger add – thank you for sharing! 🙂

    1. Joyous Apron says:

      Glad you like it!

  7. Smiley face says:

    5 stars
    Just made this recipe and it’s great will be making it again soon thanks for sharing do you have any recipes for sweet and sour chicken

    1. Joyous Apron says:

      You are welcome! And click here for my Sweet and Sour Chicken recipe!

  8. Julie Menghini says:

    5 stars
    I just loved this fried rice! It was so easy to put together especially with your tips on adding the egg!

    1. Joyous Apron says:

      Thanks Julie! So glad you enjoyed it!

  9. 5 stars
    Fried rice is the best, and this steak fried rice was such a hit with my husband. He wasn’t feeling well, so I made this comfort food for him. Thanks for the recipe.

    1. Joyous Apron says:

      I’m so glad you all enjoyed it!

  10. Sheila Thigpen says:

    5 stars
    You’re right, the SAUCE is just so dang good! YUM!

    1. Joyous Apron says:

      Yess!!! So glad you thought so!! 🙂

  11. 5 stars
    Love, love, love fried rice and your tips for HOT, HOT, HOT and day old rice were game changers!

    1. Joyous Apron says:

      Yay! Love hearing that the tips are helpful!

  12. Michaela Kenkel says:

    5 stars
    My new go-to fried rice recipe! Followed your recipe exactly and it was perfection! Thanks!

    1. Joyous Apron says:

      Yay! That is so great! Appreciate you leaving a feedback!

  13. Hi! Just a quick question, how much vegetable roughly would you say we should use? Like should it cover the pan? Thanks!

    1. Joyous Apron says:

      I’m guessing you meant vegetable oil. I would say around 1 tbsp? It doesn’t have to completely cover the pan, but it should be a decent amount of it. If you are not using a non-stick skillet you might need more oil to prevent the items from sticking to the pan. Hope that helps!

  14. Do you thaw the frozen veggies before adding!

    1. Joyous Apron says:

      You shouldn’t have to! It cooks quickly!

  15. D. Neyland says:

    5 stars
    Husband loved it! Pan got way too hot, had to switch pans to save the meal, but it was great!

    1. Joyous Apron says:

      I’m glad you caught it in time! Glad you enjoyed it!

  16. 4 stars
    Yummy! I used this recipe tonight, including a second version for my kids without veggies and with noodles instead of rice (udon noodles I think?) and my 6 year old was done so fast and practically licked her plate.

    I do wonder though, is there a substitute for the sesame oil? I can’t stand the smell so it messes with me mentally when I try to eat hahaha. I only tasted it “strong” in a couple bites but it’s a turn off for me lol

    1. Joyous Apron says:

      Thanks for sharing, Tessa! I’m so glad you all enjoyed this recipe! You can simply omit the sesame oil if you don’t care for it. It shouldn’t make too much of a difference to the recipe as a whole. Hope that helps!

  17. I’m about to make this, but don’t have oyster sauce. Im thinking I should just use more soy sauce?

    1. Joyous Apron says:

      You can but you won’t be able to achieve the same umami flavor oyster sauce brings. The flavor will just be very one dimensional, but definitely still edible! 🙂