Name: Steak Fried Rice
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 3 tablespoons vegetable oil; 2 large eggs; Kosher salt and freshly ground pepper; 12 ounces sirloin steak, trimmed and cut into 1/2-inch-thick pieces; 2 carrots, diced; 2 stalks celery, diced; 1 leek (white and light green parts only), thinly sliced and well rinsed; 3 cloves garlic, minced; 1 1-inch piece ginger, peeled and minced; 2 cups frozen grain-and-rice blend, thawed; 2 cups sugar snap peas, halved; 2 tablespoons low-sodium soy sauce

Directions

Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate.
Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes.
Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

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Steak Fried Rice

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