Leftover Steak Fried Rice

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. 

1. Cook the vegetables first.
2. Then add eggs.
3. Now stir in cold cooked rice.
4. 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!

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Leftover Steak Fried Rice

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!

Yield: 4-6 servings

Prep Time:10 minutes

Cook Time:15 minutes

Total Time:25 minutes

Ingredients:

• 4oz 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

Directions:

1. Cut the mushrooms and zucchini into uniform pieces.
2. Heat a large skillet over medium high heat. Add oil.
3. Once oil is shimmering, add garlic and cook until nice and fragrant, about a minute.
4. Add mushrooms and zucchini. Cook for 3-5 minutes, or until nicely browned and softened, stirring frequently.
5. 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.
6. Stir in rice and cook for 2-3 minutes, stirring frequently.
7. Add sliced steak and peas. Stir in the soy sauce and sesame oil. Mix and cook until everything is heated though. Serve immediately.

For step-by-step photos and additional notes, read the post above.

All images and text ©Shinee D. for Sweet & Savory

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This recipe was originally published on July 14, 2016, and last updated on May 6th, 2020.