Steak Fried Rice

Filling fried rice loaded with juicy vegetables, fresh eggs and tender beef is a comforting way to satisfy your hunger. Top with your favorite chili spice and enjoy a bowl full of satisfaction. Each of these delicious ingredients burst with flavor that create a slightly different experience with each new combination of varying spoonfuls. The fried rice recipe is great as a main entree and perfect for a small side dish. When you find your self hungry and want to devour something delicious I suggest giving this recipe a try.

This is a kid favorite in my house and can be on your table shortly after watching the video and following the instructions below. If you have a family that loves to eat everything on the table I suggest challenging them to finish a large bowl of this Beef Fried Rice. We love Fried Rice and I have developed many different variations over the years that my family truly enjoys. Like and share and return again soon for eatfoodlicious recipes daily.

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Delicious bowl fried rice.

Clean and pat the steak dry with a paper towel.

Slice the meat and place them in a bowl.

Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

In a small bowl: add all the sauce ingredients and mix. Set aside.

Add 2 tbsp oil to a pan and heat up to medium-high. Wait for 1 minute. Pour in beaten eggs and mix or scramble. Cook for 3 minutes or until done. Remove the eggs and set aside.

Add another 2 tbsp oil to the wok. Place the marinated beef in and cook for 3-5 minutes or until no longer pink (cook up to 75% and do not over cook them). Remove the meat and set aside.

Add another 2 tbsp oil to the wok. Place the chopped onion and cook for 1-2 minutes or until translucent.

Add minced garlic and cook for 30 seconds or until fragrant. Add cold cooked rice, sauce mixture and mix well or until well coated with the sauce.

Place vegetables in and mix well.

Return the beef and mix.

Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.

Turn off the heat. Add chopped green onions and mix.

Remove the wok from the heat.

Serve immediately.

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Steak Fried Rice

5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Chinese
Servings 6
Calories

Ingredients
  

  • 4 cups cold cooked rice
  • 1 cup frozen vegetables
  • ½ cup green onions chopped
  • 4 eggs lightly beaten
  • 3 garlic cloves minced
  • 1 sweet onion chopped
  • 6 tbsp (divided) oil

Marinate

  • ½ lb sirloin or flank steak
  • 1 tsp soy sauce
  • 1 tsp baking soda
  • 1 tsp cornstarch

Sauce

  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp dark soy sauce
  • ½ tsp black pepper
  • salt to taste

Instructions
 

Marinate

  • Clean and pat the steak dry with a paper towel. Slice the meat and place them in a bowl.
  • Add the rest of the marinade ingredients and mix well. Cover and marinate for 15 minutes.

Sauce

  • In a small bowl: add all the sauce ingredients and mix. Set aside.

Cook

  • Add 2 tbsp oil to a pan and heat up to medium-high. Wait for 1 minute. Pour in beaten eggs and mix or scramble. Cook for 3 minutes or until done. Remove the eggs and set aside.
  • Add another 2 tbsp oil to the wok. Place the marinated beef in and cook for 3-5 minutes or until no longer pink (cook up to 75% and do not over cook them). Remove the meat and set aside.
  • Add another 2 tbsp oil to the wok. Place the chopped onion and cook for 1-2 minutes or until translucent.
  • Add minced garlic and cook for 30 seconds or until fragrant.
  • Add cold cooked rice, sauce mixture and mix well or until well coated with the sauce.
  • Place vegetables in and mix well.
  • Return the beef and mix.
  • Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.
  • Turn off the heat. Add chopped green onions and mix. Remove the wok from the heat.

Serve immediately and Enjoy!

    Video

    Keyword asian beef fried rice recipe, beef fried rice recipe, best steak fried rice recipe, chinese fried rice recipe, easy steak fried rice recipe, steak fried rice
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    Shiitake Mushrooms with Bok Choy

    Healthy and tasty Shiitake Mushrooms with Bok Choy provide a nice change and a light rewarding meal. The tight texture of these mushrooms pop with earthy flavors that create a symphony of flavors when sautéed in this sauce. Follow that up with a steaming hot Bok Choy and reset the tastebuds for your second bite. This is a healthy choice and is a guilt free delicious easy to prepare meal. 

    Add this visually pleasing alternative to the menu by watching the video and following the detailed instructions below to enjoy this today. Best served fresh and with your favorite bowl of rice. Please like and share and don’t forget to tell a friend about my growing catalogue of EatFoodlicious meals and tutorials.  Thanks and return again soon. 

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    Serve with rice or noodles.

    Soak the shiitake mushrooms in boiling hot water for 30 minutes.

    Once complete; rinse, squeeze and clean the mushrooms at least 2 times. Cut and remove the stems.

    Cut

    Remove the stems.

    Clean and rinse the bok choy.

    Remove the bottom tips and slice in half (lengthwise).

    In a wok/pan: Boil 2 cups of water. Add bok choy, place the lid on and blanch for 1-2 minutes. Drain the bok choy in a strainer. Set aside.

    Using the same wok/pan: Add 2 tbsp oil and shiitake mushrooms. Then add soy sauce, oyster sauce, sesame oil, dark soy sauce, water, broth and mix. Cook for 3-4 minutes. Pour in cornstarch mixture (½ tbsp + 2 tbsp water). Cook for 3 minutes. Stir frequently until the sauce thickens.

    Place the cooked bok choy on a plate and arrange in a circle.

    Place the braised shiitake mushrooms in the center.

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    Shiitake Mushrooms with Bok Choy

    5 from 1 vote
    Prep Time 35 mins
    Cook Time 15 mins
    Total Time 50 mins
    Course Main Course, Side Dish
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Ingredients
      

    • 2.5 oz dried shiitake mushrooms 
    • 12 oz baby bok choy
    • 1 cup filtered water
    • 1 cup unsalted vegetable broth
    • 3 garlic cloves minced
    • 2 tbsp shaoxing cooking wine
    • 2 tbsp oil
    • 1 tbsp oyster sauce (vegan)
    • 1 tbsp soy sauce
    • 1 tsp sesame oil
    • 1 tsp dark soy sauce
    • salt to taste

    Cornstarch Mixture

    • ½ tbsp cornstarch
    • 2 tbsp water

    Instructions
     

    • Soak the shiitake mushrooms in boiling hot water for 30 minutes (make sure to fully submerge in water). Once complete; rinse, squeeze and clean the mushrooms at least 2 times. Cut and remove the stems.
    • Clean and rinse the bok choy. Remove the bottom tips and slice in half (lengthwise).
    • In a wok/pan: Boil 2 cups of water. Add bok choy, place the lid on and blanch/steam for 1-2 minutes. Drain the bok choy in a strainer. Set aside.
    • Using the same wok/pan: Add 2 tbsp oil and shiitake mushrooms.
    • Then add soy sauce, oyster sauce, sesame oil, dark soy sauce, water, broth and mix. Cook for 3-4 minutes.
    • Pour in cornstarch mixture (½ tbsp + 2 tbsp water). Cook for 3 minutes. Stir frequently until the sauce thickens.
    • Season with salt to taste.

    Assemble

    • Place the cooked bok choy on a plate and arrange in a circle.
    • Place the braised shiitake mushrooms in the center.

    Serve with rice or noodles. Enjoy!

      Video

      Keyword best shiitake mushrooms with bok choy recipe, chinese vegetable stir fry, easy shiitake mushrooms with bok choy recipe, plant based recipes, shiitake mushrooms with bok choy, vegan recipe
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      Chicken Egg Rolls

      Fresh hot crispy chicken and vegetable stuffed egg roll dipped in a tastebud pleasing sweet and sour sauce will light up your senses with pleasure. When a tight little package like this explodes like dynamite with flavor you will struggle to not over indulge. The family members will race to grab their fair share and these may not last long once you put them up for consumption. Steaming bites of these tender and juicy egg rolls will be worth the time it takes to prepare these delicious finger foods. Enjoy them separately or cut them up and eat over noodles or a nice bowl of your favorite rice. Make extra and store them in the freezer for a quick and easy reheat delicious snack on a day when you don’t have all the time in the world to prepare your next meal. Simply wrap in aluminum foil and bake until you smell the aroma of heated egg rolls. Carefully open the foil and turn them over. Turn off the oven and let them breath a bit. And you will have yourself a reheated delicious chicken stuffed egg roll.

      Be sure to watch the video, follow the instructions below and take your time to do these right. This technique requires patience and application of technique. It is worth the time practicing your roll and be sure to be careful when frying them. Hope you enjoy this video and find the information useful. Please like and share anything you find to your liking as you browse my catalog of growing recipes. Thanks for visiting eatfoodlicious and be sure to tell a friend.

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      Dip with your favorite dip.

      Ingredients

      Chopped vegetables and chicken.

      Add chicken to the wok/pan. Cook for 5-6 minutes or until no longer pink.

      Add soy sauce, oyster sauce, sesame oil, sugar, salt and mix.

      Add the shredded carrots, onions and cook for 1-2 minutes.

      Add garlic, shredded cabbage and mix. Cook for 5-6 minutes or until the cabbage is slightly welted.

      Add chopped green onions and mix. Turn off the heat and transfer the meat mixture to a strainer (this will help to remove excess liquid). Set aside for 15-20 minutes or until no longer cool to the touch (room temperature).

      Defrost the egg roll wrapper.

      Place the egg roll wrapper on a flat surface. Put a spoonful of the filling on the wrapper and roll. Be sure to roll it a bit loose. Don’t roll it too tight or they will bust during frying. Watch the video for guidance how to roll it properly. 

      Seal by dipping your finger in water and gently spreading it on the tri-angular tip of the wrapper.

      You should have about 15-16 rolls.

      Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-7 minutes or until golden brown per batch. 

      Tasty egg rolls

      Serve with sweet chili sauce, sweet & sour sauce or soy sauce.

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      Chicken Egg Rolls

      5 from 1 vote
      Prep Time 20 mins
      Cook Time 10 mins
      Total Time 30 mins
      Course Appetizer, Main Course, Snack
      Cuisine Asian, Chinese, vietnamese
      Servings 15
      Calories

      Ingredients
        

      • 1 lb chicken breast or ground chicken
      • 4 cups cabbage shredded
      • 1 large carrot shredded
      • 2 green onion chopped
      • 3 garlic cloves minced
      • ½ onion thinly sliced
      • 2 tbsp oil
      • 1 tbsp soy sauce
      • 1 tbsp oyster sauce
      • 1 tsp sesame oil
      • 1 tsp sugar
      • ½ tsp salt

      Instructions
       

      • Clean and pat the chicken breast dry. Slice the chicken into small diced/cubes size.
      • Heat the wok/pan to medium-high and add 2 tbsp oil.
      • Add chicken to the wok/pan. Cook for 5-6 minutes or until no longer pink.
      • Add soy sauce, oyster sauce, sesame oil, sugar, salt and mix.
      • Add the shredded carrots, onions and cook for 1-2 minutes.
      • Add garlic, shredded cabbage and mix. Cook for 5-6 minutes or until the cabbage is slightly welted.
      • Add chopped green onions and mix.
      • Turn off the heat and transfer the meat mixture to a strainer (this will help to remove excess liquid). Set aside for 15-20 minutes or until no longer cool to the touch (room temperature).
      • Defrost the egg roll wrapper. It usually takes about 1-2 hours at room temperature. Just before making the egg rolls, be sure to gently pull each individual wrapper apart and place them on a plate. This will help and save time when rolling.
      • Place the egg roll wrapper on a flat surface. Put a spoonful of the filling on the wrapper and roll. Be sure to roll it a bit loose. Don’t roll it too tight or they will bust during frying. Seal by dipping your finger in water and gently spreading it on the tri-angular tip of the wrapper. Watch the video for guidance on how to roll properly. 
      • Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-7 minutes or until golden brown per batch. 

      Serve with sweet chili sauce, sweet & sour sauce or soy sauce.

        Video

        Keyword appetizer, best chicken egg roll recipe, chicken egg rolls, chicken spring rolls, easy chicken egg roll recipe, snacks
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        Mushroom Gravy

        Savory Mushroom Gravy goes great on mashed potatoes, with beef or wiped clean from the plate using your favorite fresh bread. If you are like us and eat a ton of mashed potatoes, you should step up the presentation and flavor by adding a smooth creamy dimension of foodlicious satisfaction to the menu. This gravy will not last long once your family has a taste of the rich texture filled addictive gravy.

        Watch the video, follow the instructions below and add this Mushroom gravy to your homecoming menu. This is also goes great on beef patties if you are looking to add some protein to the table and still want a savory delicious gravy to the rotation. Be sure to check out my catalog for a variety of choices to partner with this meal enhancer.

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        Ingredients

        Add shallot and cook for 1 minute or until fragrant.

        Place sliced mushrooms in the skillet (if the skillet is dry add more oil). Cook for 3-4 minutes or until golden.

        Add garlic and cook for 30 seconds or until fragrant.

        Add flour and stir constantly for ~30 seconds.

        Add beef broth, thyme, rosemary, Worcestershire, and stir. Season with salt to taste.

        Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

        Serve with mash potatoes, pasta or rice. Optional: top with fresh chopped parsley.

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        Mushroom Gravy

        5 from 1 vote
        Prep Time 5 mins
        Cook Time 20 mins
        Total Time 25 mins
        Course Condiment, Side Dish
        Cuisine American
        Servings 6
        Calories

        Ingredients
          

        • 16 oz mushrooms
        • 3 cups unsalted beef broth
        • ¼ cup shallot minced
        • 3 tbsp all-purpose flour
        • 2 tbsp olive oil
        • 1 tbsp unsalted butter
        • 1 tsp salt +/- adjust to your liking
        • ½ tsp black pepper
        • ½ tsp dried thyme
        • ½ tsp dried rosemary
        • 3 garlic cloves minced

        Instructions
         

        • Rinse, clean and slice the mushrooms. Set aside.
        • Place olive oil and butter in the skillet and turn it up to medium-high. Wait for 30 seconds.
        • Add shallot and cook for 1 minute or until fragrant.
        • Place sliced mushrooms in the skillet (if the skillet is dry add more oil). Cook for 3-4 minutes or until golden.
        • Add garlic and cook for 30 seconds or until fragrant.
        • Add flour and stir constantly for ~30 seconds.
        • Add beef broth, thyme, rosemary, salt, pepper and stir.
        • Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

        Serve with mash potatoes, pasta or rice. Optional: top with fresh chopped parsley.

          Enjoy!

            Video

            Keyword best mushroom gravy recipe, easy mushroom gravy recipe, mushroom gravy
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            Instant Pot Soft & Hard Boiled Eggs

            Soft or Hard Boiled to perfection eggs are delicious and can be made by anyone following these simple instructions. We eat eggs with almost everything. Having growing teenagers and a little girl in the house it helps to have a standby that is nutritious and delicious. Enjoy these eggs with noodles, as a stand alone snack or with a small bowl of oatmeal.

            Be sure to watch the video and follow the simple instructions below to have this simply satisfying recipe fresh out of your very own Instant Pot. Delicious soft boiled eggs and a nice piece of toast are a simple and easy way to provide a nutritious meal to those you share your time and life with. Thanks for visiting and be sure to browse the catalog for a variety of growing recipes that meet the eatfoodlicious criteria.

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            Pour 1 ½ cups of water into the cooker. Place the trivet inside the cooker. Add eggs and place the lid on.

            Transfer the eggs to a bowl of cold water. Let them rest for 1 minute or until safe to touch.

            Peel the eggs.

            Soft Boiled: Pressure cook on high for 4 minutes, then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release.

            Hard Boiled: Pressure cook on high for 5 minutes with a natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure.

            Serve and enjoy!

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            Instant Pot Soft & Hard Boiled Eggs

            5 from 1 vote
            Prep Time 10 mins
            Course Breakfast, Brunch
            Cuisine American
            Servings 4 eggs
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 1 ½ cups water
            • 4 large eggs chilled

            Instructions
             

            • Pour 1 ½ cups of water into the cooker.
            • Place the trivet inside the cooker.
            • Add eggs and place the lid on.
            • Soft Boiled: Pressure cook on high for 4 minutes, then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release. Note: For best results recommend using only 4 eggs at a time in the cooker.
              Hard Boiled: Pressure cook on high for 5 minutes with a natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure. Note: You can cook up to 3 dozen eggs at once using same water and cook times from this recipe.
            • Remove lid. Transfer the eggs to a bowl of cold water. Let them rest for 30-60 seconds or until safe to touch. Peel the eggs.

            Serve and Enjoy!

              Video

              Keyword best instant pot soft & hard boiled eggs recipe, easy instant pot soft & hard boiled eggs recipe, Instant pot soft & hard boiled eggs, pressure cook soft & hard boiled eggs
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              Air Fryer Loaded Potato Skins

              Loaded Potato Skins are tasty snacks that come full of delicious cheese and bacon. Topped with chives and sour cream this finger food is a quick and easy way to create restaurant style appetizers in the comfort of your home using your Air Fryer. Serve these warm and fully loaded for maximum enjoyment. We love these during sporting events and pair often pair with buffalo wings.

              Follow the instructions below and watch the video to see how easy it is to create these tasty and comforting delights today. This recipe is teenager friendly and can be made by most anyone and enjoyed by all. Teach you kids how to make these and have some of that family bonding time in the kitchen while adding an extra dimension to your foodlicious experience.

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              Cut the potatoes in half (vertical lengthwise).

              Place the potatoes (flesh side up) on a baking sheet and put them in the air fryer or directly place potatoes inside the air fryer.

              Air fry for 20 minutes. Make sure to flip half way.

              Peel the top layer of the potatoes.

              Scoop out about half of the flesh.

              Place the shredded cheese on the potatoes. Return them to the air fryer and cook for 4-7 minutes or until the cheese has melted. Remove the potatoes form the air fryer.

              Top with sour cream.

              Top with bacon.

              Top with green onions.

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              Air Fryer Loaded Potato Skins

              5 from 1 vote
              Prep Time 10 mins
              Cook Time 25 mins
              Total Time 35 mins
              Course Appetizer, Side Dish
              Cuisine American
              Servings 4
              Calories

              Equipment

              • Air Fryer

              Ingredients
                

              • 4-6 small yukon gold potatoes
              • 1 cup shredded cheddar cheese
              • ½-1 cup sour cream
              • 3 cooked bacon bite size
              • 2 green onion chopped

              Instructions
               

              • Preheat the air fryer to 425°F (218°C).
              • Clean and dry the potatoes skin.
              • Cut the potatoes in half (vertical lengthwise).
              • Depending on the model of your air fryer: Place the potatoes (flesh side up) on a baking sheet and put them in the air fryer or directly place potatoes inside the air fryer.
              • Air fry for 20 minutes. Make sure to flip half way. Remove the potatoes and wait until they are safe to touch.
              • Peel the top layer of the potatoes and scoop out about half of the flesh; save the tender potatoes for future meals.
              • Place the shredded cheese on the potatoes.
              • Return them to the air fryer and cook for 2-3 minutes or until the cheese has melted. Remove the potatoes form the air fryer.
              • Top with sour cream, bacon bites and chopped greeen onions.

              Serve immediately and Enjoy!

                Video

                Keyword air fryer loaded potato skins, best loaded potato skin recipe, easy loaded potato skin recipe
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