Steak and Cheese Fried Rice
This Steak and Cheese Fried Rice is a 30-minute meal perfect for serving on a busy weeknight. Made with ribeye, peppers, onions, and mushrooms, the dish is packed with flavor and is the ultimate anytime comfort food.
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Makes: 6 servings
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Ingredients
- 1 tablespoon olive oil divided
- 1 lb. ribeye steak sliced thinly against the grain (can also use skirt steak)
- ½ teaspoon salt divided
- ½ teaspoon pepper divided
- 1 cup chopped onions (from about 1 onion)
- 1 cup chopped green bell pepper (from about 1 pepper)
- 1 cup sliced mushrooms
- 2 garlic cloves minced
- 2 large eggs lightly scrambled
- 3 cups cooked and cooled jasmine rice (can also use brown rice or quinoa)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 cup shredded provolone, cheddar, or American cheese
Instructions
- Add ½ tablespoon olive oil to a large skillet over medium-high heat. Season sliced ribeye with ¼ teaspoon salt and ¼ teaspoon pepper. Add steak to pan and cook for 3-4 minutes until no longer pink. Remove steak to separate plate or bowl.
- Add remaining ½ tablespoon olive oil to skillet and add onions and green pepper. Cook for about 6 minutes to soften.
- Add mushroom and garlic to skillet and cook for another 3 minutes.
- Push veggies to one side of the skillet and pour in eggs. Using a spatula, lightly scramble them.
- Add rice, Worcestershire sauce, garlic powder, red pepper flakes, and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Add shredded cheese and stir everything together. Cook another 2 minutes to heat through.
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