Leftover steak fried rice is an excellent way to repurpose leftovers and enjoy a better-than-take-out dinner in a snap! Leftovers never tasted this good!
If you’ve been following me for a little bit, you know how often I make fried rice.
Practically, any time I make rice for dinner, I intentionally cook extra rice just so we can make fried rice the next day.
Everyone in our family, including my kids, loves this dish, and it’s a great way to use up the leftovers without getting bored.
This steak fried rice is one of my favorite fried rice variations. I accidentally came to this idea, when we ended up with a leftover steak one day, which never happens around here. And ever since then, I cook an extra steak, so we can enjoy this easy weeknight dinner.
How to Make Leftover Steak Fried Rice
This recipe is super quick because you already have most of the ingredients cooked. So bring them all out by the stove before you start cooking!
It’s all about adding and cooking the ingredients in the right order.
- Cook the vegetables first.
- Then add eggs.
- Now stir in cold cooked rice.
- Lastly, add steaks and peas.
3 TIPS FOR BETTER FRIED RICE:
- Use long grain rice for fluffy fried rice. Jasmine rice is my favorite!
- Cook everything over high heat. You want everything sizzling and cooking fast.
- Add sesame oil, or better yet toasted sesame oil. It’s just not the same without it. I live for that toasty, nutty smell of sesame oil. Remember, a little bit goes a long way.
You can read more fried rice tips in my Vegetable Fried Rice post.
FRIED RICE FAQ
What kind of steak is used for fried rice?
- Absolutely any kind of steak would work for this fried rice recipe. I use whatever leftover steak I have on hand.
What kind of rice is used for fried rice?
- I highly recommend using a day-old cooked long-grain rice, like jasmine rice. Short grain rice tends to be stickier, which won’t produce fluffy fried rice.
Is fried rice healthy?
- Like most dishes, it depends on how the recipe is prepared and the ingredients used. If you add lots of fresh vegetables and protein, a bowl of fried rice won’t cause you harm. Everything in moderation!
TIP: I love using zucchini in my fried rice. I love the added burst of freshness. And because we cook them well and draw out the excess moisture before adding the rice, it doesn’t make the rice soggy.
Can you make fried rice with fresh rice?
- Yes, sure. But leftover rice works better because it’s drier, and has less moisture than freshly cooked rice.
TIP: If you don’t have any leftover rice, you can cook a plain rice on stovetop a few hours earlier and spread it evenly on a plate to allow the moisture to evaporate.
Don’ forget to cook an extra steak and rice, and enjoy this fabulous steak fried rice the next day!
Leftover Steak Fried Rice
Ingredients
- 4 oz white mushrooms
- 1 medium zucchini
- 1 tablespoon grapeseed oil or vegetable oil
- 2 garlic cloves pressed
- 2 eggs lightly beaten
- 3 cups leftover cold jasmine rice
- ½ lb leftover steak thinly sliced
- 1 cup 4oz frozen peas
- 2 tablespoons soy sauce
- 2-3 teaspoons sesame oil
Instructions
- Cut the mushrooms and zucchini into uniform pieces.
- Heat a large skillet over medium high heat. Add oil.
- Once oil is shimmering, add garlic and cook until nice and fragrant, about a minute.
- Add mushrooms and zucchini. Cook for 3-5 minutes, or until nicely browned and softened, stirring frequently.
- Push the vegetables to the side, and add the beaten eggs. Scramble the egg until just set and mix with the rest of the vegetables.
- Stir in rice and cook for 2-3 minutes, stirring frequently.
- Add sliced steak and peas. Stir in the soy sauce and sesame oil. Mix and cook until everything is heated though. Serve immediately.
This recipe was originally published on July 14, 2016, and last updated on May 6th, 2020.
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I followed your advice, Shinee, and used unconventional veggies in our fried rice last night – cabbage and green bell peppers. They needed to be used up, along with leftover cooked chicken breasts. I also added a bit of ginger. With the ratio of cabbage to rice about 2:1, it was also pretty light and tasty. Will make sure to save some steak next time and make fried rice with it.
Hi, Mila. So glad you tried unconventional veggies in your fried rice. I’ll have to try cabbage next time! Sounds great!
I followed the recipe but since we had green peas the night before substituted asparagus instead. All else per recipe. Very yummy!!
AWESOME!! Thank you for your feedback, Kyle! Asparagus sounds great!!
A big hit with the family.
We’ve had it twice. And both times eat every last bite!
I made it tonight with leftover pot roast (shhh don’t tell my family) and it was still delicious.
I like to use an extra egg or two, and mixed veggies. Otherwise I follow it to a T.
Thanks for a delicious way to use up leftover meat!
Hi, Laura. So glad you and your family are loving it! I throw in some mixed veggies sometimes too, so convenient! Thank you for your feedback!
Really really good need to add Wistershire along with the Soy really really good .
Thanks, William! I’ll try Worcestershire sauce next time. 😉
I made this last night and it was pretty ok- but 3 cups of jasmine rice was wayyyyyyyyy too much unless you are feeding about eleventy quillion people :/
Hi, Erin. First, thank you for trying my recipe and giving feedback. Much appreciated. But I’m surprised that you think it has way too much rice. Just to clarify, you used 3 cups of cooked rice, not 3 cups of raw rice and then cooked it, right?
Welp- I am officially the world’d stupidest cook 😉
In that case this recipe was perfect and I will definitely make it again. 😉
*runs away in embarassment*
Oh, that makes sense, Erin. 😉 It’s ok. It happens to all of us.
Steak fried rice!? HECK. YES. This looks SO good… no one would ever know it’s made of leftovers! Yum!!
Right? No one needs to know about leftover part. 🙂 Thanks, Karly!
This fried rice looks epic! Love the use of leftovers- I love when I can transform leftovers into something just as delicious as the original 🙂
Yes, leftover are great, but even better if they’re in a new form. Thanks, Medha, for stopping by.