Steak Fried Rice

What a great recipe for a busy weeknight! And, you don't need to run out for steak to make this winning dish. I actually used leftover steak from my London Broil with Chipotle-Cilantro Sauce!

Clean out your fridge and freezer! Most fried rice recipes give you the opportunity to create a sensational, colorful dish, while cleaning out your produce drawers. I added onion, carrots, garlic, and ginger (I actually keep fresh ginger in the freezer, with the peas), but you could also add broccoli, bell peppers, celery, corn, zucchini, yellow squash, and asparagus. Got leftover chicken? You can add that too - in place of, or in a addition to, the steak!

Steak Fried Rice

1 cup white rice
2 cups chicken broth or water
2 tablespoons butter, divided
1 tablespoon coconut oil or vegetable oil
1/2 cup finely chopped white onion
2 carrots, peeled and chopped
2-3 cloves garlic, minced
1/2 teaspoon minced fresh ginger
1 1/2 cups diced steak (raw or leftovers from a previous meal)
3-4 tablespoons soy sauce
1 teaspoon sesame oil
1/2 cup frozen peas
Salt and ground black pepper

In a medium saucepan, combine the rice, broth, and 1 tablespoon of the butter. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, until the liquid is absorbed.
Heat the coconut oil in a large wok or skillet over medium-high heat. Add the onion, carrots, garlic, and ginger and cook for 3 minutes, until soft. Add the steak and cook for 1 minute, stirring frequently. Add the rice, soy sauce (start with 3 tablespoons and add to taste later) and sesame oil and cook for 3 minutes to heat through, stirring frequently. Add the peas and remaining butter and cook for 1 minute.
Season to taste with salt and pepper.

Serves 4