Steak fried rice
Browned steak, fluffy egg and peas tossed through toasty soy fried rice, a whole dinner from one skillet.
- 25 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.18 a serving
- 490 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 8 oz sirloin steak
- 2 packages microwave rice pouches, 8.8 oz pouches
- 3 large eggs
- 4 stalks green onions
- 3 cloves garlic
- 1 tbsp butter
- 1½ cups frozen mixed vegetables
- 1 tsp sesame oil
From your pantry
- 3 tbsp soy sauce, divided
- ¼ tsp black pepper
- 2 tbsp vegetable oil, divided
Each serving has about 490 calories, 24 g protein, 51 g carbs and 22 g fat, and costs about $3.18 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sirloin steak? New York strip steak or ribeye steak works.
- No green onions? Chives work.
- No butter? Ghee works.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
Steps
Tap an underlined word for a quick explanation.
Cut the steak into ½-inch and with 1 tbsp of the soy sauce and the pepper.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Squeeze the rice pouches to break up the clumps, beat the eggs in a bowl, the green onions, and the garlic.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat 1 tbsp of the oil in a large over high until it . the steak 2 to 3 minutes, stirring once, until browned with no red left, and move it to a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Sear. Searing means cooking the outside of meat or fish in a hot pan, without moving it, until a deep brown crust forms. The crust is packed with flavor, and it only forms on a dry surface.
How you’ll know: It sizzles loudly the moment it goes in, and it lets go of the pan on its own when the crust is ready.
High heatTimer: 2 min 30 sec
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Turn the heat to medium, the butter, and scramble the eggs 1 minute, until just set. Move them to the plate too.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium heatTimer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Turn the heat to high and add the rest of the oil, the rice, frozen vegetables, garlic and most of the green onions. 5 minutes, until hot with some bits.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
High heatTimer: 5 min
Dolly’s tip: Press the rice flat and leave it a minute before you stir. That’s how the toasty bits happen.Stir in the rest of the soy sauce and the sesame oil, then the steak and eggs back in.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
High heat
Taste, add more soy sauce if it needs it, and serve topped with the last of the green onions.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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