Name: Steak-and-Egg Fried Rice bowl
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.
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.
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.

Photograph by Ryan Dausch

On Tonight

Steak-and-Egg Fried Rice bowl

Categories: