Steak & Egg Fried Rice

For a little twist of the traditional fried rice recipes with chicken, let's go with a little bit of tender, flavourful steak!

One our favorite ways to use a less marbled cut of beef like a round steak or chuck roast is to fry them up in a cast iron pan.  They cook up really quick and can easily be added to a variety of dishes (stirfry, rice, noodle bowls, sandwiches, salads).

Our kids love a bowl of fried rice for supper!  It's an easy way to get them to sneak a lot of veggies into a one bowl meal!

Here's our take on steak fried rice!

Steak Fried Rice Recipe

Ingredients:

For steak:

• 2 lbs steak (round, sirloin, flank, flat iron, stirfry strips, or cut-up chuck roast)
• 1/4 cup soya sauce
• 8 cloves garlic, minced
• 2 tablespoons bacon grease, lard, or oil

For rice:

• 3 cups basmati rice
• 3 1/3 cups water
• 2 medium onions, diced
• 4 garlic cloves, minced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 4 carrots, diced small
• 1 cup frozen peas
• 2 tablespoons bacon grease, lard, or oil
• 3 eggs, whisked

Instructions:

Grab a large cast iron pan for cooking the steak & eggs, a large dutch oven for the veggies and rice mixture, all while cooking your rice in the Instant Pot.

Mix steak pieces with soya sauce and garlic in a medium bowl.

Start the rice in the Instant Pot first as it can take 20 to 30 minutes to complete the pressuring up, cooking, and de-pressuring.  Find the "how-to" on rice in the Instant Pot here.

Heat both the large cast iron pan and the large dutch oven over medium heat. Add bacon grease, lard, or oil to both pans and heat. 

Once hot, add steak to the cast iron fry pan and cook over medium heat, stirring occasionally, until cooked through and browned nicely.  Remove from pan to a plate.

Using same pan, add a little bit of bacon grease, lard, or oil (if needed), and pour eggs into the pan.  Whisk while cooking the scrambled eggs.  Cook for 5 to 10 minutes until the eggs are cooked through.

Meanwhile, heat a large dutch oven over medium heat and add bacon grease, lard or oil.  Add onions, celery, and carrots to pan.  Cook for 10 to 15 minutes until carrots start to soften.  Add garlic, bell peppers, and frozen peas.  Saute until all veggies are softened and cooked through.

Add your cooked rice to the dutch oven and stir in thoroughly.  Add salt & pepper to taste.

To serve, top the rice mixture with steak & eggs.

Enjoy!