Description
A delicious and versatile one-pan dish that comes together in about 30 minutes, perfect for a quick weeknight meal.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup steak, thinly sliced
- 1 cup mixed vegetables
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Green onions, sliced
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced steak and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same pan, stir-fry the mixed vegetables for 2-3 minutes until tender.
- Push the veggies to the side and pour the beaten eggs into the empty space. Scramble until fully cooked.
- Add the cooked rice, browned steak, soy sauce, and sesame oil, stirring to combine. Cook for another 3-5 minutes until heated through.
- Season with salt and pepper, and garnish with sliced green onions before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and often taste better the next day. This dish is freezer-friendly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg