Steak & Tomato Fried Rice

New users get 1 year FREE of M1 Plus and earn $30 if they fund their accounts with $1000 or more in the same month!

  • 1% APY on checking
  • Low 2% rate for emergencies or to consolidate loans
Share This Post
Share on facebook
Share on linkedin
Share on twitter
Share on email
Share on pinterest
Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. Disclosures.

Steak & tomato fried rice

Course: Recipe
Servings

4

servings
Active time

25

minutes
Total Time

25

minutes
Cost Per Meal/Person

$1.81

This recipe is from the Sept 2019 issue of Bon Appetit magazine. I adapted it to add about ½ lb leftover London Broil steak to it. We absolutely loved this!

Notes about this recipe:

I made the recipe exactly as is, except that I scrambled the eggs and cooked them before adding them to the pan. I added the eggs and leftover steak at the very end so they were just mixed and heated through.

When I have cooked them in the pan in the past, I found that instead of having pieces of egg in the rice like in a restaurant, the egg just mixed in with the rice and gave it an overall creamy texture.

I think I added a little extra soy sauce and topped it with some thinly sliced jalapenos before serving.

Ingredients

  • 4 scallions

  • 1 lb cherry and/or grape tomatoes of any and all colors

  • Kosher salt

  • 2 TBS toasted sesame oil, divided

  • 3 garlic cloves, finely grated

  • 1 1/2 tsp finely grated peeled ginger

  • 2 1/2 cups chilled cooked long-grain white or brown rice

  • 3 large eggs, beaten to blend

  • 1 TBS soy sauce

  • Extra-virgin olive oil (for drizzling)

  • Crushed red pepper flakes (for serving; optional)

  • 1/2 lemon

Directions

  • Trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts; set aside separately. Quarter any larger tomatoes and halve any small ones. Place about one-quarter of tomatoes in a small bowl; season generously with salt and toss to combine. Set aside.
  • Heat 1 Tbsp. sesame oil in a large skillet over medium-high. Add reserved white and pale green parts of scallions and remaining three-quarters of tomatoes and cook, stirring occasionally, until softened and any liquid from tomatoes has evaporated, about 4 minutes. Mix in garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add rice and stir to separate grains. Cook just to heat rice through, about 3 minutes.
  • Scoot vegetables and rice to 1 side of skillet, then pour half of remaining sesame oil into pan. Add eggs and cook, stirring often, until just set, about 1 minute. Mix into vegetables and rice, then drizzle in soy sauce and cook, stirring, just until well combined.
  • Transfer fried rice to a large bowl or platter. Drain salted tomatoes, drizzle with olive oil, and spoon over rice. Sprinkle with reserved scallion tops and red pepper flakes (if using) and drizzle with remaining sesame oil. Finely grate zest from lemon over.

Total Cost of Meal

  • Leftover steak= $1.50
    Tomatoes= $3
    Rice= $1
    Lemon = $.SO
    Scallions, garlic, ginger, soy sauce, jalapeno = $1.25
    Total: $7.25
Subscribe To The FI Weekly

Action, accountability, inspiration, and community. Join the movement. Get started on your Path to FI

Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. Disclosures.
More To Explore