If you love bold flavors and easy dinners like I do, then you’re going to love this Sriracha Steak Fried Rice. It’s spicy, savory, a little sweet, and packed with tender steak, colorful veggies, and fluffy rice. The best part? It all comes together in one pan. I usually make it when I have leftover rice in the fridge it’s the perfect excuse to turn it into something amazing. This dish is quick enough for a weeknight but tasty enough to impress your taste buds. Let’s get cooking!
Method
Make the Marinade
To start, grab a small bowl and mix together the marinade ingredients soy sauce, sriracha, Worcestershire sauce, Chinese five spice, grated or minced garlic, a pinch of salt, and some freshly cracked black pepper. This sauce is bold, spicy, and full of flavor it’s going to soak right into the steak and give it that signature punch. Once it’s well mixed, you’ll notice it smells incredible already.
Marinate the Steak
Place your cubed steak pieces into a large mixing bowl. Pour in 2 ½ tablespoons of the marinade you just made and give everything a good stir so that every piece of meat is coated. Cover the bowl or just let it sit uncovered for 10–15 minutes while you prep your veggies. Be sure to save the rest of the marinade we’ll be using it later in the stir fry.
Cook the Steak
Now it’s time to sear the meat. Heat ½ tablespoon of oil in a large frying pan or wok over high heat. Once the pan is hot, add in the marinated steak pieces in a single layer. Let them cook for about 2–3 minutes, stirring occasionally to brown the edges. If the steak releases too much liquid, go ahead and carefully drain it off (this prevents the meat from steaming). After draining, continue cooking for another 1–2 minutes until the pieces are browned and slightly crispy on the edges. Transfer the cooked steak to a plate and set it aside.
Cook the Veggies
Using the same pan, add the remaining 1 tablespoon of oil and turn the heat back up to high. Toss in your diced carrots, onion, sweet red pepper, and frozen peas. Stir-fry the vegetables for about 3–4 minutes until they’re slightly softened but still vibrant and colorful. The high heat helps keep everything crisp while cooking quickly.
Add the Rice and Sauce
Once the veggies are softened, it’s time to bring everything together. Add the cold, day-old rice to the pan along with the cooked steak and the reserved marinade from earlier. Stir everything together thoroughly so the rice and veggies get evenly coated in the flavorful sauce. Cook this mixture for about 30–40 seconds, just enough for the rice to absorb the sauce and heat through.
Scramble the Egg
Now, push everything to one side of the pan to make space for the egg. Crack the egg directly into the empty side of the pan and quickly scramble it using your spatula. Cook it until just set don’t overdo it or the egg will turn rubbery. Once it’s cooked, mix the scrambled egg into the rice so it’s evenly distributed.
Make the Sriracha Mayo Drizzle
In a separate small bowl, combine 1 ½ tablespoons of lighter mayonnaise with 1 ½ tablespoons of sriracha. Stir until smooth and creamy. This spicy mayo drizzle is optional, but it really adds a creamy kick to the final dish.
Finish and Serve
Once the fried rice is ready, take it off the heat and transfer it to serving bowls or plates. Drizzle with the sriracha mayo and garnish generously with finely sliced spring onions. Serve immediately while it’s hot and fresh. Enjoy!
Necessary Tools
- Large frying pan or wok
- Mixing bowls (1 large, 1 small)
- Sharp knife
- Cutting board
- Measuring spoons
- Spatula or wooden spoon
Sriracha Steak Fried Rice
Cuisine: Chinese, ThaiDifficulty: Easy3
servings15
minutes15
minutes30
minutesIngredients
For the Fried Rice
454g rump steak (or any steak), fat removed and cubed
390g cold or day-old rice (made from about 130g dried rice)
1 medium egg
1 sweet red pepper, diced
1 brown onion, diced
2 small carrots, peeled and diced
60g frozen peas
3 spring onions, finely sliced
2 garlic cloves, grated or minced
3 ½ tbsp sriracha
2 ½ tbsp soy sauce
1 tbsp Worcestershire sauce
1 ½ tsp Chinese five spice
Salt and pepper, to taste
1 ½ tbsp oil for cooking
For the Sriracha Mayo Drizzle
1 ½ tbsp lighter mayonnaise
1 ½ tbsp sriracha
Directions
- Make the Marinade In a small bowl, mix together the soy sauce, sriracha, Worcestershire sauce, Chinese five spice, garlic, salt, and pepper.
- Marinate the Steak Place your cubed steak in a large bowl. Pour in 2 ½ tablespoons of the sauce and mix well. Set aside the rest for later. Let the steak marinate for 10–15 minutes.
- Cook the Steak Heat ½ tablespoon oil in a large pan over high heat. Add the steak and cook for 2–3 minutes. If there’s too much liquid, drain it, then cook for 1–2 minutes more until browned. Remove from pan and set aside.
- Cook the Veggies In the same pan, heat the remaining 1 tablespoon oil. Add the carrots, onion, red pepper, and peas. Cook for 3–4 minutes until they start to soften.
- Add the Rice and Sauce Add the rice, cooked steak, and the sauce you saved earlier. Stir everything together and let it heat through for about 30–40 seconds.
- Scramble the Egg Push the rice to one side of the pan. Crack in the egg and scramble it in the empty space until cooked, then mix it into the rice.
- Make the Drizzle In a small bowl, mix the mayonnaise and sriracha until smooth. Drizzle it over your fried rice.
- Finish and Serve Garnish with spring onions and serve hot!
Notes
- Use cold or day-old rice. Fresh rice is too sticky and will clump. Cold rice gives the best texture.
- Drain steak liquid if needed. Too much liquid will make the dish soggy instead of stir-fried.
- High heat is key. This keeps everything crisp and brings out the best flavors.
- Don’t overcook the egg. Cook it just until done so it stays fluffy and doesn’t dry out.
- Taste and adjust. Add a bit more soy sauce or sriracha at the end if you like stronger flavor.
Serving Suggestions
- Serve it in a bowl with extra sriracha mayo on the side.
- Add a sunny-side-up egg on top for extra richness.
- Pair it with a cucumber salad or steamed edamame for a fresh side.
- Want to make it more filling? Add an extra egg or a handful of cooked shrimp!
Fun Fact
Did you know Sriracha sauce originated in Thailand and was later made popular in the U.S. by a Vietnamese-American chef? It’s now a kitchen staple in homes all over the world especially mine!
Conclusion
This Sriracha Steak Fried Rice is one of those dishes that feels like takeout but tastes even better because you made it yourself. It’s spicy, comforting, and packed with flavor in every bite. I love how easy it is to throw together, and honestly, it makes the perfect quick dinner or next-day lunch. Try it once and I promise it’ll end up in your weekly dinner rotation.
