Steak Fried Rice
By Cecelia JenkinsPublished on April 20, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
3 quarts water 1 ½ cups long-grain white rice 5 tablespoons soy sauce 2 tablespoons hoisin sauce 1 tablespoon sriracha, plus extra for serving1 (12-ounce) skirt steak, trimmed2 tablespoons toasted sesame oil, divided4 scallions, white parts minced, green parts sliced thin on bias4 garlic cloves, minced4 large eggs, lightly beaten1 cup frozen peas and carrots, thawed
Before You Begin
We developed this recipe with Kikkoman Soy Sauce.
Instructions
- Bring water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through, about 12 minutes. Drain rice in fine-mesh strainer; set aside. Combine soy sauce, hoisin, and sriracha in bowl; set aside.
- Cut steak with grain into 2-inch-wide pieces, then slice pieces thin against grain. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add steak and 2 tablespoons soy sauce mixture to skillet and cook until steak is well browned, about 4 minutes. Transfer steak to bowl; set aside.
- Add remaining 1 tablespoon oil, scallion whites, and garlic to now-empty skillet and cook until fragrant, about 15 seconds. Stir in rice and remaining soy sauce mixture. Cook, stirring often, until rice is sizzling and popping loudly, about 4 minutes. Push rice to 1 side of skillet. Pour eggs into empty side of skillet and cook until just set, about 1 minute. Stir eggs, steak, scallion greens, and peas and carrots into rice. Serve with extra sriracha.
Time
30 minutesYield
Serves 4Ingredients
3 quarts water
1 ½ cups long-grain white rice
5 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sriracha, plus extra for serving
1 (12-ounce) skirt steak, trimmed
2 tablespoons toasted sesame oil, divided
4 scallions, white parts minced, green parts sliced thin on bias
4 garlic cloves, minced
4 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
Ingredients
3 quarts water
1 ½ cups long-grain white rice
5 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sriracha, plus extra for serving
1 (12-ounce) skirt steak, trimmed
2 tablespoons toasted sesame oil, divided
4 scallions, white parts minced, green parts sliced thin on bias
4 garlic cloves, minced
4 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
Ingredients
3 quarts water
1 ½ cups long-grain white rice
5 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sriracha, plus extra for serving
1 (12-ounce) skirt steak, trimmed
2 tablespoons toasted sesame oil, divided
4 scallions, white parts minced, green parts sliced thin on bias
4 garlic cloves, minced
4 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
Why This Recipe Works
Cooking the rice like pasta allows it to cook more quickly, and it keeps the grains separate—perfect for stir-frying.
Before You Begin
We developed this recipe with Kikkoman Soy Sauce.
Instructions
- Bring water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through, about 12 minutes. Drain rice in fine-mesh strainer; set aside. Combine soy sauce, hoisin, and sriracha in bowl; set aside.
- Cut steak with grain into 2-inch-wide pieces, then slice pieces thin against grain. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add steak and 2 tablespoons soy sauce mixture to skillet and cook until steak is well browned, about 4 minutes. Transfer steak to bowl; set aside.
- Add remaining 1 tablespoon oil, scallion whites, and garlic to now-empty skillet and cook until fragrant, about 15 seconds. Stir in rice and remaining soy sauce mixture. Cook, stirring often, until rice is sizzling and popping loudly, about 4 minutes. Push rice to 1 side of skillet. Pour eggs into empty side of skillet and cook until just set, about 1 minute. Stir eggs, steak, scallion greens, and peas and carrots into rice. Serve with extra sriracha.
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