This leftover steak fried rice recipe is my favorite way to repurpose steak! Made with protein, veggies, and rice, it’s a hearty, filling meal perfect for busy weeknights. Reusing leftover steak in new and creative ways is so tricky, since you want to avoid overcooking it. Using it in fried rice has been my go-to secret for years and a favorite with my family. It’s so much better than takeout, and it’s quicker to get dinner on the table, too!
Since I make fried rice for dinner with any leftover proteins and vegetables almost every week, I’d call myself a pro! As a result, I’ve discovered all the best tips and tricks to help you achieve restaurant-worthy fried rice with ease, and I’m sharing them all with you. If you want to try some other varieties of this hearty recipe, my spicy shrimp fried rice and chicken pineapple fried rice recipe are two other versions with so much flavor.
Why you’ll love this recipe
- Quick to make in 20 minutes – Thanks to the use of leftover ingredients, this recipe comes together with minimal prep time and has loads of flavor.
- Customizable with whatever you already have at home – Feel free to add any veggies you have on hand. Or swap out the steak and add chicken or shrimp instead.
- Better Than Take-Out – Sure, takeout is tasty, but it’s not very healthy or all that budget-friendly. Save the calories and hassle of ordering steak fried rice, and you can have it on the table faster than you can order out.
Tips for Busy Cooks
Fried rice really is the ultimate leftovers dish! It’s actually better to use leftover cooked and cooled rice, so it becomes crispy rather than soft when cooked in the skillet with oil and egg.
Key Ingredient Notes
- Grapeseed oil – Any neutral-tasting, high-heat oil, such as canola oil, will work.
- Veggies – White mushrooms, zucchini, garlic, and frozen peas add lots of bulk and nutrients to this fried rice with steak recipe.
- Eggs – A staple in fried rice recipes! Lightly scramble the eggs until they’re almost fully cooked. Slightly under-cooking the eggs prevents them from drying out when added back into the warm skillet.
- Leftover rice – When I’m making fried rice, I prefer to use long grain rice, such as jasmine or basmati. I avoid using most short-grain varieties because they can become sticky. A day-old, cold, cooked rice is the key to fluffy fried rice with the perfect texture. Fresh rice can make a mushy fried rice.
- Steak – Use any leftover steak you have on hand, such as leftover ribeye steak or stovetop steak like sirloin, skirt steak, or strip steak. Or, cook a fresh steak before you begin.
- Soy sauce adds a salty, umami flavor. Either low-sodium or regular soy sauce will work just fine.
- Sesame oil – A common ingredient in Asian recipes, this adds a nutty flavor for an authentic-tasting recipe. Just be sure to use a light hand. A little goes a long way!
- Green onions for garnish, if desired.
How to make steak fried rice
In a large skillet (or a wok, if you have it), heat oil over high heat.
Once oil is shimmering, add mushrooms and zucchini. Cook for 3-5 minutes, or until nicely browned and softened.
Stir in minced garlic. Push the vegetables to the side, making an empty center in the pan.
Add eggs and scramble until mostly cooked. Then mix with the rest of the vegetables.
Add rice and toss everything together, and cook for 2-3 minutes. Add sliced steak and peas.
Stir in the soy sauce and sesame oil. If needed, salt to taste.
Mix and cook until everything is heated though. Serve immediately.
Expert Tips:
- Slice the leftover steak against the grain before adding it to the fried rice. This guarantees the steak is tender and not tough when reheating in the stir fry.
- It’s best to use leftover white rice for texture and flavor. The leftover rice toasts more evenly in the pan since it’s drier than freshly cooked rice. You can use freshly cooked, but I often warn that the texture could be wet and a little gummy.
- Use your favorite vegetables. I love to add carrots, zucchini, bell peppers, corn, edamame, snap peas, and more! It’s my favorite way to clean out my fridge and add more nutrition to every bite. Sliced green onions are a great addition too!
- Make sure you let the eggs scramble and set first before stirring them into the rice. This helps you get flecks and pieces of egg in every bite. If you scramble the rice into the egg immediately, it will result in a soft texture.
- Make it spicy, add sriracha or sliced jalapeno for a kick of heat!
- This fried rice with steak recipe comes together quickly. So, make sure to have all your veggies chopped and the ingredients prepared before you begin to cook!
Storage
This leftover steak fried rice recipe is great for meal prep! Make a large batch, and enjoy a delicious meal for several days. Store leftover fried rice with steak in an airtight container in the refrigerator for 3-5 days.
Reheat leftovers on the stovetop or in the microwave. To do so, microwave for 1 minute at a time, stirring in between each minute, until warmed through. Or, warm on the stovetop over low heat. Add a splash of water as needed to freshen the rice back up.
When it comes to prepping this dish in advance, there are a few key steps you can do to cut down on the prep time even further. Use leftover steak. Enjoy a steak dinner the night before making this steak fried rice recipe, and cook an extra filet or two to save for the next day.
You can also cook the rice ahead of time and chop the veggies in advance so when it’s time to cook dinner, all you need to do is dump and stir. In fact, day old rice is a key to getting the correct texture with fried rice.
FAQs:
Sesame oil and soy sauce are the two key ingredients that contribute to the savory, nutty, umami flavors that make Chinese fried rice so delicious!
Yes! Steak and rice are a classic combination that pairs wonderfully either in the form of fried rice or on their own.
This fried rice recipe with steak makes for a filling meal on its own. However, you can always add a side dish or two! Some of my favorite options include egg rolls, spring rolls, dumplings, miso soup, or an Asian-inspired salad with sesame ginger dressing.
Leftover Steak Fried Rice
Ingredients
- 1 tablespoon grapeseed oil or vegetable oil
- 4 oz sliced white mushrooms
- 1 medium zucchini chopped into small pieces
- 2 garlic cloves pressed
- 2 large eggs
- 3 cups leftover cooked rice Note 1
- ½ lb leftover steak thinly sliced
- 1 cup frozen peas
- 2 tablespoons soy sauce
- 2-3 teaspoons sesame oil
Instructions
- In a large non-stick skillet, heat olive oil.
- Once oil is shimmering, add mushrooms and zucchini. Cook for 3-5 minutes, or until nicely browned and softened.
- Stir in minced garlic.
- Push the vegetables to the side, making an empty center in the pan.
- Add eggs and scramble until mostly cooked. Then mix with the rest of the vegetables.
- Add rice and stir everything and cook for 2-3 minutes.
- Add sliced steak and peas.
- Stir in the soy sauce and sesame oil.
- Mix and cook until everything is heated though. Serve immediately.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover fried rice with steak in an airtight container in the refrigerator for 3-5 days.
– Reheat leftovers on the stovetop or in the microwave. To do so, microwave for 1 minute at a time, stirring in between each minute, until warmed through. Or, warm on the stovetop over low heat. Add a splash of water as needed to freshen the rice back up.
– To freeze, transfer individual portions into freezer-safe containers. Freeze for up to 3 months.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This recipe was originally published on July 29, 2019.
Reader's Reviews
Susan says
I made this tonight! It was yummy! I used what I had in the house veggie wise ( carrots and peppers) sliced thin. This was a delicious meal!!
Barbara Rodgers says
Has anyone tried this with riced cauliflower?
Nathalie says
Délicieux et versatile pour les choix de légumes alors, c’était parfait! MERCI!
Josie says
Sorry, just remembered that I did include 1/4 cup chopped green onions and pinches of cilantro & parsley.
Josie says
Made this dish today, and we all loved it! I used chopped baby carrots instead of frozen peas, and 4 oz canned mushrooms. Added a few dashes of fish sauce. Will definitely make again- thanks for the recipe!
Shinee says
So happy you tried and loved this recipe. Thank you for your feedback, Josie!
Jodi says
My family loved this meal! Great way to use leftover steak. I will be keeping this recipe in my arsenal. Thank you!
Shinee says
So happy you tried and loved it, Jodi! Thank you so much for your feedback!!
Cindy says
This was a great recipe, will definitely make it again. I had left over tri-tip, and this was perfect and simple. I used GF soy sauce.
Shinee says
Awesome. So glad you tried and liked the recipe. Thanks so much for your feedback, Cindy!
Pamela J Miller says
Looks amazing! I love making stir-frys and tacos from leftovers. I have always used leftover steak for tacos, but now it goes into a stir-fry next. This recipe looks perfect. Another great one : )
Shinee says
Hi, Pamela. You’ll love it!
Dagny Synnøve Dahl says
Made this with some leftover barbequed (smoked) ribeye that I sliced. Great flavor and I have pinned this for the future!
Shinee says
So happy you enjoyed it, Dagny! Thank you for your feedback.
Tom Halpin says
We had a bbq on Friday and as it was very hot there was too much excellent steak cooked.I made it with half a red pepper and some scallions and garlic in a wok. I thought one egg wasn’t enough so I added another just broken into the rice. I should have added chili. I took the rice straight from the fridge so it took a bit of breaking up
Otherwise great. Very pleased
Will definitely do it again
Shinee says
Hi, Tom! So glad you tried this recipe. Thank you for sharing your feedback and your tweaks.
JP says
Hey Shinee, made recipe tonight. Adjusted to our taste. AWESOME! Used a grilled ribeye. Gracias😟😀
Shinee says
JP, so glad you liked my recipe. Thank you for your feedback!
Cathy says
Sesame oil or toasted sesame oil?
Shinee says
Hi, Cathy. You can use either one. I’ve tried with both and it’s good either way. That being said toasted sesame oil is tastier.