Sriracha Steak Fried Rice Recipe

This quick and easy Sriracha Steak Fried Rice is made in one pan in under 30 minutes — a perfect, flavorful weeknight dinner when you’re short on time.

I celebrated the start of Chinese New Year by making this Sriracha Steak Fried Rice — a dish that captures the best of quick, homemade Chinese-style cooking: bold taste, simple technique, and one-pan convenience. With tender strips of steak, bright peas and green onion, scrambled eggs, and a savory-sriracha sauce, this fried rice is balanced, satisfying, and ready in minutes.

Using leftover or day-old cooked white rice works best for fried rice because the grains stay separate and yield better texture. This recipe is highly adaptable: swap the steak for chicken, shrimp, or tofu, adjust the sriracha for spice preference, and add other favorite vegetables for color and crunch.

Ingredients

• 2 tbsp sesame oil, divided
• 1 cup onion, diced
• 2 cups frozen peas
• 2 cloves garlic, minced
• 2 large eggs
• 1 lb skirt steak, thinly sliced
• ½ cup soy sauce (use Tamari for gluten-free)
• 1 tsp fresh grated ginger (or ½ tsp ground ginger)
• ¼ cup sriracha (adjust to taste)
• 4 cups cooked white rice, preferably day-old
• ¼ cup green onions, chopped

Instructions

1. Heat 1 tablespoon sesame oil in a large pan or wok over medium-high heat. Add the diced onion and frozen peas and cook for 4–5 minutes until the onion softens and the peas are warmed through.
2. Add the minced garlic and cook for about 1 minute until fragrant. Push the vegetables to one side of the pan.
3. Crack the eggs into the empty side of the pan and scramble them until just set. Stir the eggs into the vegetables.
4. Move the vegetable-and-egg mixture to one side again, and add the remaining tablespoon of sesame oil to the cleared side. Add the sliced skirt steak and sear for 1–2 minutes, stirring occasionally, until the outside is browned but the interior remains tender.
5. Pour in the soy sauce, add the grated ginger and sriracha, and mix everything together so the steak and vegetables are evenly coated.
6. Add the cooked rice, breaking up any large clumps, and stir to combine. Cook for an additional 3–4 minutes, stirring frequently, until the rice is heated through and slightly crisp in spots.
7. Stir in the chopped green onions, taste and adjust seasoning if needed (more sriracha for heat, more soy sauce for salt), then remove from heat and serve immediately.

Tips & Variations

• Best rice: Use day-old rice chilled in the refrigerator. Freshly cooked rice can be used in a pinch but often turns clumpy and softer.
• Protein swaps: Substitute chicken, shrimp, or firm tofu for skirt steak. Adjust cooking time to ensure the protein is cooked through.
• Vegetable ideas: Bell peppers, frozen corn, shredded carrots, or snap peas add color and nutrition. Add sturdier vegetables earlier and delicate ones near the end.
• Adjust spice: Reduce sriracha for a milder dish or increase it and add a dash of chili oil for extra heat and depth.
• Make it gluten-free: Use Tamari or a gluten-free soy sauce alternative, and check any packaged sauces for gluten.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of oil or water to loosen the rice.

More Chinese recipes

If you enjoy making Chinese-style dishes at home, try rotating a few simple recipes into your weekly meal plan. Here are other popular favorites to try alongside Sriracha Steak Fried Rice: