Steak fried rice with juicy ribeye, crispy day-old rice, and a bold chili crunch sauce, all in one wok in about 20 minutes. This is my better-than-takeout version, seared steak, garlic, green onion, and just the right sauces, finished with a runny egg yolk if you are into it. It feels like a treat and comes together easily on a weeknight.
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Two things make fried rice actually good, and I do not skip either. Use day-old rice, cold and dried out from the fridge, so it fries up crispy instead of turning to mush. And get your wok screaming hot so the steak sears and the rice crisps instead of steaming. I sear the ribeye first for color, pull it, then build the rice in the same wok so it soaks up all that flavor.
What is the best steak for fried rice? Ribeye is my pick for the marbling and flavor, but any good steak works. Serve it hot, straight from the wok. If fast wok dinners are your thing, my beef and broccoli fried rice and my miso garlic butter steak bites are the two I make on repeat.
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How to make (VIDEO)
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Fried rice needs a hot wok, and this one gets ripping hot and holds it. That high heat is what crisps the rice and sears the steak instead of steaming everything. This is the one I reach for.
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How to make (PICTURES)
- Step 1: Cube the ribeye and season with salt and pepper.
- Step 2: Mince the garlic and green onion, keeping the whites and greens separate.
- Step 3: Sear the steak in a hot wok until nicely browned.
- Step 4: Remove the steak and set aside.
- Step 5: Fry the rice with the aromatics and sauces, then toss the steak back in.
- Step 6: Top with the runny egg yolk and green onions. Serve hot.
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Ribeye Steak Fried Rice
Ingredients
Equipment
Method
- Cut the ribeye into cubes and season with salt and pepper. Mince the garlic and green onion, keeping the white and green parts separate.1 ribeye steak, 2 garlic cloves, salt and pepper, 2 green onions
- Heat the oil in a wok over high heat. Add the steak cubes and sear, flipping until nicely colored. Remove and set aside.2 tablespoons avocado oil
- Add a little more oil if needed, then the garlic and the white parts of the green onion. Sauté until fragrant.2 garlic cloves, 2 green onions
- Add the day-old rice and sauté until crispy.1 ½ cups day-old rice
- Return the steak to the wok. Add the soy sauce, oyster sauce, dark soy, and chili crunch, and toss to coat.1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon chili crunch, 1 ribeye steak
- Top with the egg yolk and the green onion tops. Serve hot.1 egg yolk, 2 green onions
Notes
- Use day-old rice, straight from the fridge. Cold, dried-out rice fries up crispy, fresh rice just turns to mush.
- Get the wok screaming hot before anything goes in. High heat sears the steak and crisps the rice instead of steaming it.
- Do not overcook the ribeye. A quick hard sear keeps it juicy, it finishes when you toss it back in at the end.
Nutrition
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I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Steak Fried Rice
What steak is best for fried rice? Ribeye is my favorite for the marbling and rich, beefy flavor, but sirloin, New York strip, or flank all work. Slice against the grain and keep the pieces small so they cook fast and stay tender.
Why does my fried rice turn out mushy? Use cold, day-old rice, and get your wok hot so everything sears instead of steams. Fresh warm rice has too much moisture, so it gets mushy and clumps.
Can I use leftover cooked steak? Yes. Slice it small and add it at the very end, just to warm through, so it does not overcook. Freshly seared steak has the best flavor, but leftover works great.
Do I have to top it with the egg yolk? No, but it is the best part. The raw yolk melts into the hot rice and makes everything rich and glossy. If you would rather, a fried or scrambled egg works too.
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