Steak Fried Rice

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Sometimes the most freakin' delicious meals come from leftovers. That's exactly what we get with this steak fried rice recipe.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch, Main Course

Cuisine: American, Chinese

Servings: people

Author: Derek Wolf

Ingredients

Steak:

3 Filets cubed
2 tbsp Cowboy Butter Rub
2 tbsp Soy Sauce low sodium
1.5 tbsp Minced Garlic
1.5 tbsp Unsalted Butter
Neutral Oil as needed

Fried Rice:

3 cups Cooked White Rice day old
2-3 Fresh Eggs scambled
½ cup Frozen Peas and Carrots
3 tbsp Soy Sauce
2 tbsp Chopped Scallions White Part
2 tbsp Minced Garlic
1 tsp Sesame Oil
Neutral Oil as needed

Garnish:

Sesame Seeds
Yum Yum Sauce
Chopped Scallions Green Part

Instructions

Preheat a large skillet over a medium high heat fire (about 350F).
Add your steak to the skillet and cook for 1-2 minutes on each side until you get a nice crust. Slice into cubes and top with soy sauce, seasoning, butter and minced garlic. Cook until 120F, pull off and keep warm.
Add some oil to the skillet and add your cracked eggs. Stir and cook until nice and fluffy, then pull off and keep warm.
Add more oil then add minced garlic and white part of scallions to brown for 3-4 minutes.
Add white rice and stir until well incorporated. Add peas, carrots, soy sauce, sesame oil and cooked eggs. Stir until well incorporated.
Add your sliced steak and shrimp to the top of the fried rice. Garnish with the green part of the scallions, sesame seeds and yum yum sauce. Serve and enjoy!

Notes

Homemade Yum Yum Sauce

You can buy yum yum sauce at most grocery stories and online, but making it at home is incredibly easy. It's just mayonnaise, ketchup, garlic powder, paprika, rice vinegar and mirin.

To make your yum yum sauce, mix together 1/2 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon rice vinegar, 1 tablespoon mirin, 1 teaspoon garlic powder, 1 teaspoon paprika and 1 teaspoon sesame oil. Stir all the ingredients until you have a smooth sauce, and then refrigerate in an airtight container for up to five days. Drizzle on everything that you want to give a boost of flavor!

If you don't have mirin, you can use dry sherry or marsala wine. I've also got a version with prepared horseradish in my Bloomin’ Onion Recipe, so you can take that for a spin too.

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