Steak Fried Rice
Golden-brown and savory Heritage Shaved Ribeye Steak, combined with fluffy rice, scrambled eggs, and vibrant mixed vegetables, all wok-tossed to perfection and garnished with green onions for a deliciously satisfying dish.
Ingredients
- 1 12oz. package of Heritage Shaved Ribeye Steak
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 4 cups leftover cooked long-grain white rice
- 1/4 cup soy sauce
- 3 large eggs, lightly beaten
- 2 cups frozen mixed vegetables, such as carrots, corn, green beans and peas
Tip: Substitute Heritage Shaved Chicken Breast for Heritage Shaved Ribeye Steak to create a Chicken Fried Rice!
Directions
- In a large skillet or wok over medium-high heat, heat 1 tablespoon oil. Add Heritage Shaved Ribeye Steak and cook, pulling apart with a wooden spoon or spatula, until golden-brown and thoroughly cooked, about 3-4 minutes. Transfer to a plate and set aside.
- To the same skillet, stir in rice and soy sauce, breaking up any large clumps, and cook about 2-3 minutes. Push rice mixture to one side of the skillet and add remaining oil to the opposite side. Add eggs and scramble, about 2-3 minutes. Stir mixed vegetables and cook, stirring frequently, until fully heated through, about 2-3 minutes. Stir in steak and cook until heated through.
- Top with green onions. Serve and enjoy.
Prep time: 10 minutes
Cook time: 13 minutes
Ready in: 23 minutes
Serves: 4
