Steak Shiitake Fried Rice
Transform your weeknight dinner routine with this hearty Steak Shiitake Fried Rice, a fusion of tender sirloin steak, earthy shiitake mushrooms, and fragrant jasmine rice. Perfectly seasoned with soy sauce, oyster sauce, and a touch of sesame oil, this quick and flavorful dish delivers restaurant-quality fried rice in just 35 minutes. Each bite is packed with umami-rich flavors, golden scrambled eggs, vibrant scallions, and pops of sweetness from frozen peas. Using chilled rice ensures the perfect fried rice texture, while a sizzling wok gives it that signature smoky aroma. Ideal for a satisfying one-pan meal, this recipe is sure to be your new favorite way to enjoy steak. Garnish with fresh scallions and enjoy a dish that's as easy to make as it is impressive to serve.
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 0.5 pounds sirloin steak
- 1 cup shiitake mushrooms
- 2 tablespoons soy sauce
- 1.5 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 garlic cloves
- 3 scallions
- 2 eggs
- 0.5 cup frozen peas
- 0.25 teaspoons white pepper
- 0.5 teaspoons salt
Instructions
Chill the cooked jasmine rice in the refrigerator for at least 2 hours or overnight for best results.
Slice the sirloin steak into thin strips and season with a pinch of salt and a drizzle of soy sauce. Set aside to marinate for 10 minutes.
Clean and slice the shiitake mushrooms. Mince the garlic and chop the scallions, separating the green and white parts.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Sear the steak slices for 1-2 minutes per side until browned but not overcooked. Remove from the wok and set aside.
Add another tablespoon of vegetable oil to the same wok. Stir-fry the shiitake mushrooms for 2-3 minutes until softened, then add the white parts of the scallions and minced garlic. Cook for 30 seconds until fragrant.
Push the mushrooms and garlic to one side of the wok. Crack the eggs into the empty space and scramble them until just set. Mix with the mushroom mixture.
Add the chilled jasmine rice to the wok. Break up any clumps with a spatula and stir-fry for 2-3 minutes to heat evenly.
Stir in the soy sauce, oyster sauce, sesame oil, and white pepper. Mix thoroughly to coat the rice evenly.
Toss in the frozen peas and the cooked steak slices. Stir-fry for another 2 minutes to combine and heat through.
Garnish with the green parts of the scallions and serve immediately.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 8.3 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 256 mg | 20% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1801 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
