- I added a little sesame oil to the rice cooking liquid. That means the nutty flavor was incorporated into the rice from the beginning and that essence comes through in every glorious grain.
- I used the white and green parts of green onions (scallions). The white parts were caramelized in the beginning, and the green parts were saved for the end, giving two distinct onion flavor experiences.
- I used frozen mixed vegetables! Not only is that an easy step (pulling vegetables from your freezer), but it adds variety, color and texture all at once.
Now grab a big skillet or wok and get ready to wow your palate!
Steak Fried Rice with Mixed Vegetables
1 1/2 cups white rice
3 cups beef broth or water
1 teaspoon sesame oil
Salt and ground black pepper
2 tablespoons butter, divided
2-4 green onions, chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/2-3/4 pound lean steak, diced
1 cup frozen mixed vegetables, keep frozen until ready to use
3 tablespoons soy sauce
2 large eggs
In a medium saucepan, combine the rice, broth, sesame oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon of the butter. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, until the rice is tender and the liquid is absorbed. Set aside.
Heat the remaining tablespoon of butter in a large skillet or wok over medium heat. When the butter is foamy, add the white parts of the green onions, garlic and ginger.
Cook for 3 minutes, until the onion is golden brown.
Push the steak mixture to one side of the pan, leaving room on the other side to cook the eggs.
Cook the eggs on the empty side of the pan, until cooked through but still very moist.
Add the cooked rice, mixed vegetables and soy sauce to the pan and stir to combine. Cook 1 to 2 minutes to heat through and warm the vegetables.
Stir in the green parts of the green onions and season to taste with salt and pepper.
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