Steak Fried Rice

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Thin sliced steak, carrots, peas and onion all stir fried together with steak and egg.  This Steak Fried Rice is perfectly seasoned and oh so delicious!


Steak Fried Rice - An Affair from the Heart

We love Asian fare — the flavors are one of our most favorites of all.  Soy sauce, ginger, and of course, Sesame oil.  That nutty flavor and aroma it gives is just top notch!

This month while browsing the recipes of my Secret Recipe Club assigned page,  “Oh! You Cook! ,”  I happened upon this recipe for Steak Fried Rice.  I have a really good Fried Rice recipe that we eat all of the time, and I even make a Ginger & Basil Fried Rice.  Fried rice is a one pot meal we all enjoy.  I like to serve it with an Asian salad or slaw on the side.

Dinner = Done!

Steak Fried Rice - An Affair from the Heart

Dena, the blogger at Oh! You Cook! has a HUGE selection of recipes.  I enjoyed browsing them all.  If you are looking for kosher recipes, she is your girl! She is the author of her own cookbook, The Everything Kosher Slowcooker Cookbook. But, as she says, you don’t have to be Kosher or Jewish even, to enjoy her recipes. She is right! I can’t wait to try her Baked Chicken with Peaches and her Blackberry Salad, just to name a couple.

I only changed a little bit about her recipe.  I used Sesame oil instead of vegetable oil, and I made enough to serve 6 people instead of four.  I changed the steps a tad, making like I am accustomed to, but in the long run, however you make it, you will get the same delicious outcome! This recipe is a MUST TRY.  Thanks for the great recipe, Dena!

Steak Fried Rice in a wok
4.60 from 5 votes
Print Recipe

Steak Fried Rice

Thin sliced steak, carrots, peas and onion all stir fried together with steak and egg. This Steak Fried Rice is perfectly seasoned and oh so delicious!
Prep Time15 minutes
Cook Time25 minutes
Additional Time3 hours
Total Time3 hours 40 minutes
Cuisine: Asian
Keyword: Steak Fried Rice
Servings: 6 Servings
Calories: 737kcal
Author: Michaela Kenkel


  • 1 1/2 - 2 pounds Top Sirloin Fillet sliced thinly against the grain
  • 6 Tablespoons low sodium soy sauce
  • 1 Tablespoon balsamic vinegar
  • 3 Tablespoons Sherry
  • 2 teaspoons sugar
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons ground ginger
  • 2 cloves garlice minced
  • 6 cups preferably day old cold rice
  • 4 Tablespoons Sesame oil
  • 2 eggs
  • 1 medium sized onion sliced
  • 1 cup carrot diced
  • 1/3 cup scallions sliced
  • 1 cup frozen peas


  • Whisk together: soy sauce, vinegar, Sherry, sugar, red pepper flakes, ginger and garlic.
  • Place sliced steak in a one gallon zippered bag, pour marinade over the top. Release all of the air from the bag, and seal. Massage the meat with your hands to get the marinade evenly distributed. Place in the refrigerator and leave for a few hours. If you are home and able, massage it and move the meat around in the marinade every couple of hours.
  • Heat a large skillet or wok (I use a large cast iron skillet) with 4 Tablespoons of Sesame oil. Spread the oil out in the pan. To test if it's hot enough, flick some water into the pan, if it sizzles, it's perfect!
  • Drain the marinade from the meat. Add meat to hot pan. Stir fry until meat is about half way cooked. Add in the onions and carrots and continue to cook. When it is almost done, push it to the side of the pan, add eggs and scramble them on the empty side of the pan. Mix it all together and add rice. Stir frying together. I did add a bit more Sesame oil at this time, and added a bit of soy sauce while I was cooking it. Add peas. Stir fry til they are hot. Top with scallions and serve!


I prepped all of the veggies and the meat in the morning. I let it marinade all day long. When it came time to make dinner, it only took minutes to throw together. Perfect one-pot easy weeknight meal!


Serving: 1g | Calories: 737kcal | Carbohydrates: 56g | Protein: 50g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 19g | Cholesterol: 201mg | Sodium: 715mg | Fiber: 3g | Sugar: 5g

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  1. I would like to explain that I prefer vegetable oil for stir-fry because sesame oil has a lower smoke point, adding it near the end for its flavor. But as long as you are careful, it does give a wonderful toasty flavor to the dish. Glad you enjoyed it!

  2. I love fried rice and stir frys as they save so much time and it’s always a bonus to be able to make dinner all in one pan. This sounds fantastic made with steak and the addition of the sherry can’t help but add a special touch. Can’t wait to try it!

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