Steak Fried Rice
Thin-sliced flank steak seared hot and tossed with crispy rice, scrambled eggs, and a savory sauce with a secret ingredient: fish sauce. High protein and better than takeout.
Servings: 5 servings
Calories: 466kcal
Ingredients
For the Steak
- 1.5 lbs. flank steak, thinly sliced against the grain
- 2 tsp. cornstarch
- 3 Tbsp. low-sodium soy sauce
- 1 Tbsp. avocado oil
- healthy pinch of white pepper
For the Rice
- 3 Tbsp. low-sodium soy sauce
- 1 Tbsp. oyster sauce
- 1 tsp. fish sauce
- 1 tsp. toasted sesame oil
- 1 Tbsp. avocado oil
- 4 cloves garlic, minced
- 3 cups day-old jasmine rice, cooked (1 cup uncooked)
- 2 large eggs
- 1 cup frozen peas and carrots
- 4 whole green onions, sliced
Toppings
- toasted sesame seeds
- green onion
- dijon mustard
Instructions
- Toss the sliced flank steak in a ziplock bag with the cornstarch, low sodium soy sauce, and a generous pinch of white pepper. Let it marinate at least 10 minutes.
- While the steak sits, mix the 3 Tbsp. low sodium soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, and 1 tsp sesame oil in a small bowl, this is your sauce.
- Heat a large wok or skillet over HIGH heat until smoking. Add the 1 tbsp avocado oil and sear the steak in a single layer, don't touch it for 60 seconds, then stir fry another 30–45 seconds. You want a hard sear with a little char on the edges. Remove and set aside. Cook in batches if needed, no crowding.
- Add the remaining 1 tbsp avocado oil to the hot pan. Add the minced garlic and stir constantly for 30 seconds until fragrant. Add 3 cups of day-old jasmine rice, cooked and press it flat into the pan, let it sit undisturbed for 60–90 seconds to get crispy edges, then toss.
- Push the rice to the sides to create a well in the center. Crack in the eggs directly into the well and scramble them right there, let them get mostly set before you start folding them into the rice.
- Add the frozen peas and carrots and pour the sauce over everything. Toss until evenly coated and the peas are warmed through.
- Return the steak to the pan, optional you can chop smaller before adding if desired. Add most of the 4 green onions, sliced, and toss everything together. Taste and adjust as needed. Plate and top with the remaining green onions.
Notes
- Nutritional information is an estimate and will change with any substitutions.
- To lower the carbs use a 50/50 mix of cauliflower rice or all cauliflower rice!
- Slicing tips: slice the steak thin and against the grain. I like to cut the slab in half and then cut strips against the grain so they aren’t too long.
- Fresh rice is ok, but day-old will give it the crispy traditional texture.
- Fish sauce is the secret weapon so don't skip it. I promise it won't taste fishy!
- Make it spicy! Add a tbsp of chili garlic sauce or sambal to the sauce! Or top with red pepper flakes.
Nutrition
Serving: 233grams | Calories: 466kcal | Carbohydrates: 36g | Protein: 37g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 171mg | Sodium: 1062mg | Potassium: 554mg | Fiber: 1g | Sugar: 1g
