Steak-and-Egg Fried Rice bowl

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


2 tablespoons low-sodium soy sauce

2 teaspoons sugar

4 scallions, thinly sliced (white and green parts separated)

2 cloves garlic, finely grated

1 teaspoon toasted sesame oil

12 ounces skirt steak, thinly sliced

Kosher salt and freshly ground pepper

4 teaspoons vegetable oil

3 cups frozen brown rice, thawed

4 cups baby spinach

1 cup bean sprouts

4 large eggs

Sriracha, for topping


  1. Combine the soy sauce, sugar, scallion whites, garlic and sesame oil in a large bowl; add the steak and let marinate 10 minutes. Preheat a large nonstick skillet over high heat. Add the steak and marinade and season lightly with salt and pepper. Cook, undisturbed, until the steak starts browning around the edges, about 3 minutes. Stir and continue cooking until the steak is just cooked through, about 2 more minutes. Remove to a bowl.
  2. Heat 2 teaspoons vegetable oil in the skillet. Add the rice, season with 1/2 teaspoon salt and cook, stirring occasionally, until slightly crisp, about 3 minutes. Stir in the spinach until just wilted. Add the steak and any juices from the bowl; heat through. Remove from the heat and stir in the bean sprouts; season with salt and pepper. Divide among bowls.
  3. Wipe out the skillet, return to high heat and add the remaining 2 teaspoons vegetable oil. Crack in the eggs, season with salt and cook until the whites are set but the yolks are still runny, about 3 minutes. Top each rice bowl with an egg and the scallion greens. Drizzle with Sriracha.

Fried Egg Sandwich

Chicken Fried Steak

Chicken Fried Rice

Sweet Potato Asparagus Hash with Fried Eggs

Easy Rice Bake Casserole

Loco Moco

Rice Bowls with Fried Eggs

Egg-and-Kimchi Rice Bowls

🤤 More Drool-Worthy Recipes