Weeknight Steak Fried Rice in a Hot Skillet

A hot 12-inch (30 cm) skillet turns day-old rice and thin cuts of beef into Quick Sizzling Steak Fried Rice. A brief baking soda treatment keeps the meat soft over high heat. The wide pan stops the ingredients from steaming. You build the entire meal in one vessel.

The Beef and Marinade

Rump steak or top sirloin works best. You can cut these cuts easily into uniform rectangular shapes. Uniform shapes cook at the exact same rate in a hot pan. Baking soda tenderizes the thin strips of meat. This stops the beef from drying out during rapid cooking. There is no need to wash the baking soda from such thin pieces. Dark soy sauce gives the beef a mahogany color.

Boneless chicken pieces, such as breasts and thighs, are a great alternative to beef. If you stay with red meat, cuts like brisket, flank, sizzle steak, or sirloin are excellent options for replacing the rump steak. You only need to adapt the marinating times for these specific cuts. Standard soy sauce or a lighter alternative will work perfectly to replace the dark soy sauce.

The Stir-Fry Sauce and Egg Mixture

Fish sauce and oyster sauce provide a robust base. This balances the strong taste of the beef.

Hoisin sauce and vegetarian oyster sauce both work as direct swaps for the oyster sauce. A light soy sauce or a standard soy sauce will easily replace the fish sauce.

Searing the meat and vegetables

A wide 12-inch (30 cm) pan works better than a wok for large batches. A wok causes the meat and rice to boil in their own liquids. The flat skillet lets the beef caramelize.

Wait to add the garlic. You will burn the minced garlic if you add it with the raw meat. Cook the beef for two minutes first. Add the garlic, green beans, and the white parts of the green onions next.

The white and green segments of green onions require distinct cooking times, so they enter the skillet at separate steps. If you prefer an alternative to green beans, try using corn, frozen mixed vegetables, zucchini, or carrots. Half of a standard diced onion easily takes the place of the green onions if needed.

The Fried Rice Base

Long grain rice is less sticky than other white rice varieties. You must chill the cooked rice overnight. The cold air dries out the grains over several hours. This creates a crumbly texture in the pan. Warm fresh rice holds too much moisture. Using warm rice creates a sticky clumped dish. Wild, black, or cauliflower rice alters the intended texture. Brown rice works as a substitute for white long grain rice.

Scrambling the eggs

You can cook the eggs in the same pan. Push the hot rice to the edges. This leaves a bare spot in the center.

Pour the beaten eggs into the empty space. Scramble the eggs briefly. Toss the cooked eggs into the rice. Stir the green parts of the green onions into the pan at the very end.

Serving and storage

Serve the rich meal alongside plain cucumber and cut tomatoes for a traditional fresh contrast. Asian-style slaws or vegetable salads also work as excellent side dishes. Save your extra food using these guidelines. [li] Store the finished meal in the refrigerator where it will stay fresh for up to three days. [li] Pack fully cooled leftovers into airtight containers and freeze them for a maximum of three months. [li] Save any extra cooked white rice by freezing it without water for your next batch of fried rice.

• The cooked dish stays fresh in the refrigerator for up to three days.
• Completely cooled portions freeze well in airtight containers for up to three months.
• You can freeze leftover cooked white rice without water to use in future fried rice batches.