Steak & Tomato Fried Rice

Steak & Tomato Fried Rice

This original recipe is from the September 2019 issue of Bon Appetit Magazine. I adapted it to add meat. We like to add leftover steak from when we grill a London broil, but you can add any meat you have, sliced up into little pieces.

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Course: Dinner, Main Course, Recipes

Cuisine: Cantonese, Chinese

Keyword: BarrettFamilyRecipes

Servings: servings

Calories: 270kcal

Ingredients

4 scallions
1 pound cherry tomatoes
salt to taste
2 tablespoons sesame oil
3 cloves garlic finely grated
1 ½ teaspoons ginger finely grated
½ jalapeno finely minced
2 ½ rice cooked
3 eggs large, beaten
1-2 cups steak
1 tablespoon soy sauce
olive oil
½ lemon

Instructions

Scramble eggs in a small pan until just set. Set aside to add to recipe later.
Trim dark green tops from scallions and thinly slide; set aside. Thinly slice white and pale green parts;set aside separately.
Quarter any larger tomatoes and halve any small ones.Place about ¼ of tomatoes in a small bowl; season generously with salt and toss to combine. Set aside.
Heat sesame oil in a large skillet over medium-high heat. Add reserved white and pale green scallion parts and remaining ¾ of tomatoes and cook, stirring occasionally, until softened and any liquid from tomatoes has evaporated, about 4 minutes.
Mix in garlic, ginger, and jalapeno; cook, stirring constantly until fragrant, about 30 seconds. Then add rice and stir to separate grains. Cook just to heat rice through, about 3minutes.
Add steak and soy sauce (add a little extra soy sauce if you think it’s needed). Stir until well combined.
For serving, transfer to a large serving bowl or platter. Drain salted tomatoes, drizzle with olive oil, and spoon over rice. Sprinkle with reserved scallion tops and finely grate lemon zest over the rice. Serve and enjoy!

Nutrition

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