As a rule of thumb, it’s best to use rice that has been cooled overnight and has clear grains for this recipe. This steak fried rice is a simple, stress-free meal that will be on your regular weeknight menu. Start by pounding the steak with a rolling pin, sprinkle black pepper on the surface, pour one tablespoon of oil, and spread evenly with your hands. Then, marinate the chicken for 10 minutes. Both sides must be dealt with well.

Pounding the steak loosens the meat and makes it tender. Cut the prepared steak into small pieces, then dice asparagus, onions, and bell peppers. Pour oil into the pan over medium-high heat, add the steak cubes, and pan-fry until they are browned. Add the asparagus, onions, and bell peppers to the browned beef and stir-fry until the vegetables are soft. Remove from the heat and set them aside.

Remember not to fry steak too long, as the meat will become old and difficult to chew. Place a medium-sized pan over medium heat, add two tablespoons of oil, beat two eggs on the side, and add the eggs to the hot oil. Fry until the eggs are slightly solidified, then add the rice and stir evenly. Because eggs absorb more oil, you can drizzle more if the pot is dry when adding rice. When the rice grains are clearly defined, add the vegetables and stir them to mix.

Add one tablespoon of light soy sauce, one teaspoon of salt, and one teaspoon of black pepper. Stir well for a minute, remove from the heat, and serve. If the colour is insufficient, garnish with chopped green onions.


  • 500 grams of beef steak
  • One bowl of pre-cooked rice
  • Four sticks asparagus
  • Half an onion
  • One red pepper
  • One yellow pepper
  • One green onion
  • Two eggs, well-beaten
  • Two tablespoons of soy sauce
  • One teaspoon of salt
  • Black pepper