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Steak Fried Rice Recipe and Creative Leftovers

Fried rice is a delicious way to turn leftovers into something special and steak fried rice is one of my favorite versions of fried rice.

It is a way to use those last few things from the fridge, without your family feeling like they are eating the same thing over and over again.

The other great thing about fried rice is that it is a good way to make meat stretch to feed more than it normally would. Steak fried rice is a perfect example of that.

My husband loves steak and would eat it often, like everyday, if he could. However steak can be expensive to feed a family, so when we have steak, I like to cook one or two extra to use later in the week.

Not only does this save cooking time later in the week, but it stretches one extra steak into a whole dinner.

I love serving it as a steak salad, especially during the summer. It makes for a light and delicious warm weather meal.

Steak fried rice is another easy way to use up an extra or leftover steak. And again it turns one steak into a meal for a whole family.

If you don’t have steak, don’t worry, this works with just about any leftover meat, not just steak. You can easily use leftover chicken or pork.

One of the other things I like to do is when I am cooking rice I make extra. I often double or triple the amount of rice I need. That way I can use the leftovers in recipes like this fried rice. Cooked rice also freezes well so you can easily freeze leftover rice for taking out for other meals like fried rice.

Did you know that you can also freeze fried rice? I freeze it all the time. You can freeze it in a large container or zip top type bag, but I like to freeze it in small portions perfect for lunches during the week.

Having containers of fried rice in the freezer makes for an easy healthy lunch when I don’t have other leftovers.

You can also add whatever vegetables you want to it. Use the basic idea and make it your own.

Steal Fried Rice

4.75 from 4 votes
Steak Fried Rice
Steak Fried Rice Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Easy dinner and a great way to use leftovers!
Servings: 4
Author: Lynn's Kitchen Adventures
  • 2 tablespoons oil
  • 2 eggs
  • 4 tablespoons soy sauce (Use gluten free soy sauce if gf)
  • 1 clove garlic minced
  • 1 leftover steak cut into strips, you want about 2 cups or so of meat ( or slice an uncooked steak thinly and cook in a small amount of oil before adding)
  • 2 carrots shredded (Not in the picture because I did not have any the day I made this and took a picture)
  • ½ cup frozen peas
  • 2 cups cooked rice You want the rice cold, so use leftover rice or make it ahead and keep it in the fridge.
  • 2 tablespoons rice vinegar
  1. Mix together 2 tablespoons of soy sauce with the eggs and beat well.
  2. Heat 1 tablespoon of oil in a large skillet or wok.
  3. Add egg to pan. Swirl and scrape egg to cook, basically you are scrambling this, but do not over cook it. You want this to error on the side of not done because you will be adding this back to the pan later on.
  4. Remove egg from pan and set aside.
  5. Add garlic, carrots, peas, and rice to the pan and cook for 3-4 minutes or until vegetables are tender and rice is starting to brown.
  6. Add the egg back to the pan along with the remaining soy sauce and the rice vinegar and steak. Let cook for 2-3 minutes more.
  7. Add more soy sauce to taste.
  8. Serve and enjoy!


Lynn's Kitchen Adventures


  1. My kids love steak, so it’s not often that we have leftovers. I do have some BBQ ribs leftover from tonight’s dinner. The sauce could give this an interesting twist.

  2. Don’t mix your eggs with soy sauce and then scramble in the pan with oil. It’s a brown greasy mess… That picture is a normal scrambled egg. We had to re scramble 2 new eggs and fry the rice with the extra soy.

  3. Hi Crystal, I’m an American-born Chinese, but wanted to share my grandma’s ingredients that make fried rice really amazing. We brown 5 cloves of minced garlic and remove it from the pan to add after frying the rice in the same oil. Plus we mix in a few drops of sesame oil and 2 stalks of minced green onions. Optional…adding 2 T. of oyster sauce will take it to whole new level…but it contains msg.

  4. I just made this and it was great. It was a big hit with my family. This will definitely be made again and again. Thanks!

  5. Catherine Keller says

    I’m making this tonight, but I’m confused as to when the 2nd tablespoon of oil comes into play? I’m so glad Julie mentioned the sesame oil! I was going to add some just because I can’t seem to live without it! I’m headed into the kitchen now to start slicing up the steak and putting our fried rice together!

    • Hi, You use part of the oil for cooking the egg and the other if needed when cooking the other ingredients. I hope it turned out well for you and that you enjoyed it. Sorry I did not see this question last night in time to help you.

      • Catherine Keller says

        5 stars
        It was absolutely WONDERFUL!!! And after I’d removed the eggs, I realized that the other part of the oil had to go in the pan for the rice, etc! We have leftovers of the fried rice, so we’re doing a leftover night tonight!!

        Thanks so much for the recipe and the email!

  6. Carol Morris says

    4 stars
    Yummy! This was a great way to use up leftover steak and rice. I do wish I’d had some sesame oil, but the olive oil did ok. I would have added some sliced green onion if I’d had any, but I added a minced shallot instead. I did add a dash of mirin – we like it, but i”m not sure if it brought anything to the dish.

    • I am glad that you enjoyed it! One of the things that I love about fried rice is how easy it is to change up with what you have on hand or the flavors that you like. I love your ideas. I think sesame oil would add a lot of flavor to this. My daughter has a sesame allergy, so I no longer use it, but it adds great flavor to fried rice.

  7. 5 stars
    Yum! I love making fried rice. I usually dump half a small bag of frozen mixed vegetables into mine.

  8. jeannie monk says

    This is a great way with frozen mixed veggies for colour n taste…
    Thanks Sandy

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