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Whenever I am invited to a wedding, I buy the couple rice maker.
I don’t even know what they’ve registered for, I always buy a rice maker.
I love my air fryer, my instant pot is okay, but I’d throw them both in the trash for my rice maker.
I got my rice maker at my wedding, 15 years ago. It’s been the best appliance I’ve ever owned.
I can fuck a whole recipe up, but still be left with perfectly cooked rice, and I can live with that.
Fried rice has become a holiday tradition for us, and is a staple at our stay home Christmas Eve I told you about last week.
The best part of my fried rice is that I always use whatever leftover meat I have on hand.
I always have my eyes open at the store for steak close to it’s sell-by date, and I take it home, grill it up, and then use it for fried rice the next day or so.
It’s why Andy has dubbed our refrigerator the “Flinstone Fridge.”
It’s full of whole ass slabs of meat that I’ve cooked and have plans for throughout the week.
That and I don’t wear shoes or pants, and have been known to rock a pearl necklace, the Flinstone thing checks out.
Sirloin, zucchini, onion, mushrooms, eggs, soy sauce, ginger, garlic, rice, and a frozen mix of corn, carrots, and peas.
I could spend an hour making all of this from scratch, but I don’t want to.
I don’t have the hour, mentally or otherwise.
So bottled minced garlic and ginger, frozen veggie mix, this is who I am.
As for the steak, it’s been grilled to medium rare, so it gives amazing flavor, but won’t get overcooked and tough when I toss it in and fry it up with the rice.
The beauty of this is you can start the prep work for this meal as early as you want.
So make that rice.
This is my 15 year old baby, the 6 cup Zojirushi Rice Cooker.
Here’s the ratio: for every one cup of uncooked rice, add one and one half cup of water.
Here’s a tip about the rice. Make it. Take the lid off. Unplug it. Stir it. Let it cool a bit.
Because it’s so super hot, and handling it between the cooker and the wok and be painful.
You can also prescramble up those eggs, and microwave steam that veggie mix.
Chop up the zucchini and onion.
Slice up the steak into bite size pieces.
That pink tho.
Ready the sauce.
You could just add regular old soy sauce here, but it’s salty and sorta bland.
By adding equal parts water, and some garlic and ginger, everything is going to be a whole lot tastier.
The whole trick to this is adding extra virgin olive oil to a hot wok, and frying all this stuff on high.
Because it’s fried rice… get it?
Work quick and work hot.
Once the raw veggies are done, add in the steak, eggs, steamed veggies and sauce, and just move it around over high heat.
Don’t dump all the sauce in there, just enough to coat things. You can also serve it on the side so people can add as needed.
The more crust that forms on this as it fries, the better. You don’t want it to burn, just get some crispy parts.
Here’s a tip, I have a big ass wok. I found it at Aldi for under $20, and let me tell you, they often times have the best deal on cookware, so go check it out.
But in the event you don’t have a big wok, you can cook this in halves.
Cook half the veggies, add half the steak, rice, steamed veggies and some sauce, fry it up, dump it in a bowl, repeat.
No shame in the small wok game.
Better Than Take-Out Steak Fried Rice
- Sirloin or Flank Steak
- 4 cups Jasmine Rice
- 1 large Zucchini
- 1 large Onion
- 1 qt sliced Mushrooms
- 10 oz steam in bag Mixed Vegetables
- 2 eggs
- 1/2 cup Soy Sauce
- 1/2 cup Water
- 1 tbsp minced Garlic
- 1 tbsp minced Ginger
- Extra Virgin Olive Oil
- Combine soy sauce and water in a small bowl.
- Add garlic and ginger, whisk and set aside.
- Cook rice, per rice cooker instructions, set aside to cool.
- Steam mixed vegetables, set aside.
- Scramble eggs, set aside.
- Cook and slice meat into bite size pieces.
- Add olive oil to wok, and heat on high heat.
- Add onions, and cook until transparent.
- Add zucchini and mushrooms, and cook until soft.
- Add rice, meat, steamed veggies, and egg, mix to combine.
- Coat with sauce.
- Cook over high heat, stirring frequently until reaching desired fried doneness.
- Serve with leftover sauce on the side.