STEAK FRIED RICE
Make and share this Steak Fried Rice recipe from Food.com.
Provided by Kana K.
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a wok or sauté pan. When the oil is hot, add in the diced steak and toss. Add in the garlic and peas and heat through. Add in most of the green onions and eggs and heat through. Remove the mixture and keep to the side.
- Reheat the pan and coat the bottom of the wok with oil. When the oil is hot, add in the rice and allow it to sizzle and fry. Toss occasionally to heat through and lightly caramelize. Season with soy sauce and a little A1 sauce.
- Add in the reserved steak mixture and toss to evenly distribute.
- Add in the sesame oil and adjust seasoning with soy sauce and A1.
- Sprinkle the remainder of the green onions over the top and serve.
Nutrition Facts : Calories 500.7, Fat 22, SaturatedFat 4.2, Cholesterol 137.9, Sodium 325, Carbohydrate 48, Fiber 3, Sugar 2.9, Protein 26.1
STEAK FRIED RICE
This Asian-inspired steak fried rice meal with tender flank steak, green peas, and leftover white rice goes from wok to table in less than 1 hour.
Provided by [email protected]
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
- Heat 1 teaspoon oil a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
- Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
- Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together and cook until heated through, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 52.7 g, Cholesterol 128.6 mg, Fat 22.6 g, Fiber 3.2 g, Protein 23.2 g, SaturatedFat 6.1 g, Sodium 892.7 mg, Sugar 10.1 g
STEAK FRIED RICE
Wellness Tip: Eat more eggs! They're a complete protein and contain all the essential amino acids.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.
- Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.
- Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.
STEAK-AND-EGG FRIED RICE BOWL
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the soy sauce, sugar, scallion whites, garlic and sesame oil in a large bowl; add the steak and let marinate 10 minutes. Preheat a large nonstick skillet over high heat. Add the steak and marinade and season lightly with salt and pepper. Cook, undisturbed, until the steak starts browning around the edges, about 3 minutes. Stir and continue cooking until the steak is just cooked through, about 2 more minutes. Remove to a bowl.
- Heat 2 teaspoons vegetable oil in the skillet. Add the rice, season with 1/2 teaspoon salt and cook, stirring occasionally, until slightly crisp, about 3 minutes. Stir in the spinach until just wilted. Add the steak and any juices from the bowl; heat through. Remove from the heat and stir in the bean sprouts; season with salt and pepper. Divide among bowls.
- Wipe out the skillet, return to high heat and add the remaining 2 teaspoons vegetable oil. Crack in the eggs, season with salt and cook until the whites are set but the yolks are still runny, about 3 minutes. Top each rice bowl with an egg and the scallion greens. Drizzle with Sriracha.
Nutrition Facts : Calories 440, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 241 milligrams, Sodium 792 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 29 grams, Sugar 4 grams
KOREAN-STYLE FRIED RICE
This speedy Korean dish is super satisfying and a great way to use up leftover cooked rice - it's full of iron too
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.
- Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.
- Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.
Nutrition Facts : Calories 530 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.9 milligram of sodium
GINGER STEAK FRIED RICE
Perfect for an end-of-the-week meal, this sensational dish comes together quickly with leftover rice. I learned a great tip for the steak recently: Partially freeze it, and it will be easy to cut into thin slices. -Simone Garza, Evansville, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, cook and stir eggs over medium heat until no liquid egg remains, breaking up eggs into small pieces. Remove from pan; wipe skillet clean if necessary., In same pan, heat oil over medium-high heat. Add beef; stir-fry, 1-2 minutes or until no longer pink. Stir in 1 tablespoon soy sauce; remove from pan., Add coleslaw mix, peas, ginger and garlic to the pan; cook and stir until coleslaw mix is crisp-tender. Add rice and remaining soy sauce, tossing to combine rice with vegetable mixture; heat through. Stir in cooked eggs, beef and green onions; heat through.
Nutrition Facts : Calories 346 calories, Fat 9 g fat (3 g saturated fat), Cholesterol 140 mg cholesterol, Sodium 732 mg sodium, Carbohydrate 36 g carbohydrate (5 g sugars, Fiber 6 g fiber), Protein 29 g protein. Diabetic Exchanges
STIR FRIED SIRLOIN STEAK W/ BROWN RICE
I tried a stir fried beef recipe that turned out bland & boring. So I improvised, and this is the result. My husband requests it nearly every week and loves taking the leftovers for lunch. Note: rice is not included in prep/cook time
Provided by JelsMom
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice fully before starting meat.
- Fill large saucepan with 4 c water & 2 c brown rice. Bring to boil. Reduce heat, cover, & simmer 50 minutes. Set aside.
- Trim fat from steak and cut into small, thin pieces.
- In a large skillet, heat oil and sauté garlic until garlic is golden.
- Add steak, vinegar, salt, and pepper. Cook for 6 minutes, stirring beef until brown.
- Add onion and tomato. Cook until onion is transparent. Stir in rice until well mixed.
- Note: My husband hates onions, but loves the flavor they do give this dish. To appease him, I cook with the onions & remove them prior to adding the rice.
Nutrition Facts : Calories 789.4, Fat 35.4, SaturatedFat 11.6, Cholesterol 111.1, Sodium 197.4, Carbohydrate 75.6, Fiber 4, Sugar 2.8, Protein 39.8
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