Steak and Egg Fried Rice

This Steak and Egg Fried Rice is quick to make, so flavorful, and can be customized with whatever protein and vegetables you have on hand.

Recipe by: Kristina Cho of Eat Cho Food

Featured Products: Premier™ Hard-Anodized Nonstick Fry Pan

Ingredients:

Steamed Rice

  • 1 cup jasmine rice
  • 1 3/4 cup water
  • *or 2 to 3 cups leftover rice

Steak

  • 10oz steak, cut into 1/2 pieces
  • 1 tbsp oyster sauce
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 tbsp cornstarch

Fried Rice

  • 2 tbsp olive oil
  • 1 tablespoon minced garlic
  • 2 carrots, grated
  • 1/2 large red bell pepper, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 tsp sriracha 
  • 3 eggs (1 for fried egg in the middle)
  • 3 stalks green onion, chopped

Instructions:

  1. If you don’t have leftover rice, prepare the rice in advance and allow about 1 hour for it to cool. Rinse the rice until the water runs clear. In the bowl of the electric rice cooker, combine rice with water. Steam until fully (about 25 minutes simmering in a bowl over medium). Fluffy the rice and transfer the rice to a plate or baking sheet. Spread into an even layer and allow the rice to fully cool and dry out.
  2. To marinate the steak: in a medium bowl, mix to combine steak, oyster sauce, salt, white pepper, and cornstarch. Allow the steak to marinate at room temperature for 20 minutes.
  3. Heat oil in a large frying pan over medium high heat. Add the steak and sear on all sides, cook until mostly cooked through, about 4 minutes. Transfer the steak to a plate and set aside.
  4. Add the minced garlic. Cook the garlic until light browned, 2 to 3 minutes. Add the carrots and bell peppers. Add the salt and toss to combine. Cook until the veggies are tender but with a slight crunch, 4 to 5 minutes. Add the rice and toss to combine. Season white pepper, oyster sauce, sesame oil, and sriracha. Give it a good mix and push the rice to the edges of the pan. Add a little more oil to the center and add the eggs (add only 2 if saving one intact fried egg for the end). Without touching the eggs, let them cook until mostly set. Break up the eggs with the spatula and mix into the rice. Add the green onions and mix again. Let the rice cook, tossing occasionally, until crispy, 4 to 5 minutes.
  5. If you want the dramatic egg, make a well in the center of the pan and add the last egg. Cook until set, cover with a lid if needed to help cook the egg.
  6. Serve immediately! 
     
Kristina Cho
Lunch And Dinner
Asian
Meat
Frying Pan