Monday, November 17, 2014

Steak Fried Rice

2 Cups Rice
2 lb. Steak (or Stew Meat, cut thinly)
1 tbsp Garlic Powder
1 tbsp Onion Powder
2 pkgs Stir Fry Blend (Thai & Chinese)
2 Pasture Raised Eggs, room temp
4 tbsp Butter, unsalted
Soy Sauce
Oil for cooking steak
Salt & Pepper, to taste


1. Start by bringing water to a boil, and your skillet (or wok) to heat; put on medium high heat and oil. 

2. Cut steak to bite size pieces, season steak and place in your hot pan; you should hear a nice sear when steak hits pan. Add soy sauce to pan while cooking. Cook 5-6 minutes or until desired done-ness.
3. Once water is boiling add rice in and cook according to package (all rice is different, mine cooks 10 minutes only). Drain and set aside.
4. Once steak is done, place on a clean plate and set aside. Place butter in pan and melt; place your stir fry blend in pan and season. Cook until done.
5. Again, remove stir fry blend, set aside
6. Add rice to your hot pan, soy sauce and butter fry for 1-2 minutes, stirring. Add in your stir fry blend, season, and cook. Then stir in steak, soy sauce and allow to heat for 5 minutes. 
7. Make a "well" in the middle of the pan; whisk eggs, and place eggs in the middle, scramble eggs.
8. Once egg are half way scrambled, stir them through the rice and continue to cook another 5 minutes. 

*I triple sometimes 4 times the recipe because this goes fast and we love leftovers. 

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