Garlicky Steak Fried Rice🍖 Main

Name: Garlicky Steak Fried Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil, divided; 2 large eggs, beaten; 0.25 teaspoon salt; 12 ounces sirloin steak or leftover cooked steak; 0.5 teaspoon steak spice or salt and pepper to taste; 2 cloves garlic, minced; 2 teaspoons grated fresh ginger; 4 green onions, thinly sliced, green and white parts separated; 2 cups frozen peas and carrots; 4 cups cooked white rice, cold; 2 tablespoons soy sauce or more to taste; 1 teaspoon toasted sesame oil; sesame seeds, optional, for garnish

Juicy beef slices, golden-crisped grains, and a savory blend of garlic, ginger, and soy create a skillet fried rice that surpasses your favorite restaurant version.

By Sarah Chen, Home Cook Enthusiast

Prep: 5 minCook: 20 minServes: 4

asian dinner one-pan fried rice steak

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The beauty of this recipe lies in how it brings authentic Asian-inspired flavors into your home kitchen without requiring specialty equipment or hard-to-find ingredients. This garlicky steak fried rice delivers the kind of bold, layered flavor that makes takeout feel unnecessary — and it comes together faster than you might expect.

Do not crowd the pan when browning the meat — work in batches if needed. Overcrowding causes the beef to steam rather than sear, and you lose that flavorful caramelization that makes all the difference. Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.

Ingredients

3 tablespoons vegetable oil, divided
2 large eggs, beaten
1/4 teaspoon salt
12 ounces sirloin steak or leftover cooked steak
1/2 teaspoon steak spice or salt and pepper to taste
2 cloves garlic, minced
2 teaspoons grated fresh ginger
4 green onions, thinly sliced, green and white parts separated
2 cups frozen peas and carrots
4 cups cooked white rice, cold
2 tablespoons soy sauce or more to taste
1 teaspoon toasted sesame oil
sesame seeds, optional, for garnish

Nutrition (Per 4 servings)*

526

Calories

30g

Protein

59g

Carbs

18g

Fat

Fiber

779mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Heat 1 teaspoon of oil in a large skillet or wok over medium heat. Add the beaten eggs and salt, scrambling until set but still glossy. Transfer to a bowl and set aside.
Trim any fat from the steak. Cut the steak into thin strips and cut each strip in half. Toss with seasoning.
Add 2 teaspoons of oil to the skillet and turn the heat to medium-high. Once the oil is hot, add half of the steak and cook, without stirring for 1-2 minutes. Stir and cook 1 minute more. Do not overcook. Transfer to a bowl and repeat with the remaining pieces.
Turn the skillet down to medium and add 1 tablespoon of oil. Stir in garlic, ginger, and the white parts of the green onions. Cook for about 1 minute, just until fragrant. Add the vegetables and cook for 3 to 4 minutes, or until just tender.
Increase the heat to medium-high and add the remaining 1 tablespoon of oil and the cold rice. Stir it together and then let it cook undisturbed for a few minutes or until browned on one side. Stir occasionally until the rice is lightly browned and crisped, about 7 minutes.
Add the steak with any juices, scrambled egg, soy sauce, sesame oil, and half of the green onion tops. Stir to combine and heat through.
Garnished with the remaining green onions and sesame seeds if desired.