20-Minute Steak Fried Rice Recipe (Gluten-Free)
This easy steak fried rice is an easy, Asian-inspired recipe made with leftover rice, fresh or frozen veggies, eggs, and steak cubes. It's a filling dish full of flavor and completely gluten-free!
Servings: 8 people
Equipment
- wok or large skillet
Ingredients
- 2 lbs sirloin steak cut into cubes
- ½ cup coconut aminos
- 2 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp powdered ginger
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp avocado oil divided
- 1 onion diced
- 2 cloves minced garlic
- 2 cups mixed vegetables I used peas, carrots, corn and green beans
- 3 cups white rice cooked. Preferably day-old.
- 2 eggs
- Green onions sliced, for garnish
- salt & pepper to taste for finished dish
Instructions
- Combine the coconut aminos, sesame oil, rice vinegar, ginger, ½ tsp salt & ½ tsp pepper in a bowl and whisk to combine.
- Add cubed steak to a bowl. Pour half the sauce over the steak and toss to combine. Set the remaining sauce aside. Let the steak marinate for 10 minutes (up to overnight).
- Set all of your remaining ingredients next to the stove. Add 1 tbsp avocado oil to a large skillet or wok and heat over medium high heat until VERY hot.
- Add the steak to the hot pan (trying to leave any marinade behind in the bowl) and cook for 2-4 minutes, or until steak is cooked to desired doneness. Remove and set aside.
- Add remaining tbsp avocado oil to the wok. Add the onion and garlic and cook for 1-2 minutes. Add in the mixed veggies (from frozen) and saute for 1-2 more minutes.
- Add in the rice plus the remaining sauce that you set aside earlier. Stir for 1-2 minutes, then add in the cooked steak and toss to combine.
- Push the rice aside to make space in the middle of the wok and crack the eggs into it. Use your spatula to break up the eggs and slightly scramble them. Toss the eggs with the rice until the eggs are cooked through.
- Add an additional ½ tsp salt + pepper to taste and toss everything together. Remove the rice from heat and add diced green onions to garnish. Add more coconut aminos on top, if desired. Enjoy!
Notes
Expert Tips & Variations
- Protein: This recipe is to make steak fried rice, but you can substitute bite-size chicken breast pieces or pork if desired.
- Veggies: For this recipe, I used a vegetable mixture of peas, carrots, corn, and green beans. Feel free to add any additional vegetable as desired, such as broccoli, snow peas, bell peppers, cauliflower, etc. You can also use leftover vegetables if that’s what you have on hand.
- Cooked Rice: I prefer to use day-old rice; however, you can also cook a fresh batch and use it in this recipe. I recommend long grain rice, like jasmine rice. Basmati rice will also work. I used white rice for this recipe, but for a healthier alternative, brown rice will work.
Storage Tips
Leftovers can be stored in an airtight container in the fridge. Reheat in a skillet over the stovetop on medium-high heat with a little butter until warmed through, about 2-3 minutes. You can also microwave, but I recommend the stove top for best results. Serve with sliced green onions and salt and pepper.Nutrition
Calories: 514kcal | Carbohydrates: 66g | Protein: 33g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 110mg | Sodium: 590mg | Potassium: 607mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2371IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 3mg