Steak-and-Egg Fried Rice bowl
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 22 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 241 milligrams
- Sodium
- 792 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 3 grams
- Protein
- 29 grams
- Sugar
- 4 grams
- Total: 40 min
- Active: 30 min
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.