Leftover Steak Fried Rice
This leftover steak fried rice is a 30-minute dinner that everyone will ask for seconds of. It's tough to find delicious leftover steak recipes, but in our house this is devoured in minutes! You'll never overcook the steak and combined with Asian flavors, it's a one-pan meal that's layered with flavor.
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 eggs
- 3 cups leftover cooked rice Note 1
- ½ lb leftover steak thinly sliced
- 1 cup 4oz 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.
Notes
Note 1: Make sure to use 3 cups of cooked cold rice, preferably long grain rice, like jasmine rice. Leftover cooked rice is best for fried rice because it has less moisture.
Storing Tips:
- 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.
- 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
Serving: 1servingCalories: 335kcalCarbohydrates: 43gProtein: 16gFat: 11gSaturated Fat: 3gCholesterol: 78mgSodium: 383mgPotassium: 392mgFiber: 2gSugar: 3gVitamin A: 329IUVitamin C: 16mgCalcium: 37mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.
