Steak Fried Rice* Recipe

Prep and marinate steak

Slice sirloin across the grain into thin strips about 1/4" thick. In a small bowl combine 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon minced garlic and 1/4 teaspoon black pepper. Toss steak strips with the marinade and let sit at room temperature for 10–15 minutes while you prep other ingredients.

After marinating, pat the steak slices dry with paper towels to ensure good sear. Reserve any juices for the rice if desired (use sparingly).

Cook bacon

Heat a large heavy skillet or wok over medium heat. Add bacon pieces and cook until fat renders and bacon is crispy, about 6–8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserving rendered fat in the pan.

If the pan is excessively greasy, remove all but about 1 tablespoon of bacon fat; keep heat at medium‑high for the next steps.

Warm aromatics and kimchi

Increase heat to medium-high. Add 1 tablespoon neutral oil to the skillet with the reserved bacon fat. Add the diced onion and sauté 2–3 minutes until translucent. Add 1 teaspoon minced garlic and 3 tablespoons sliced scallion whites (from the 3 tbsp listed earlier) and sauté 30 seconds until fragrant. Add chopped kimchi and 2 teaspoons kimchi juice; cook 1–2 minutes to warm and concentrate flavors.

Break up any clumps of the day-old rice with your hands or a fork, then add the rice to the pan, spreading it so it contacts the hot surface. Stir-fry, pressing and tossing, for 3–4 minutes until rice is heated through and beginning to pick up color.

Season and stir-fry

Make a sauce by mixing 2 teaspoons mojo rojo, 1 tablespoon soy sauce (for frying), 1/2 teaspoon oyster sauce, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Pour the sauce over the rice and toss thoroughly so the rice and kimchi are evenly coated. Taste and adjust: add up to another 1 teaspoon kimchi juice or 1/2 teaspoon soy if you want more salt/umami.

Push the rice to one side of the pan. Add the marinated steak in a single layer on the empty side and sear 1–2 minutes without stirring so it develops color, then toss and cook another 30–60 seconds until just cooked through (medium-rare to medium depending on thickness). Mix the steak into the rice. Fold in the reserved crispy bacon pieces and continue stir-frying 30 seconds to combine.

Fry eggs sunny-side up

In a separate small nonstick skillet, add 1/2 teaspoon neutral oil and heat over medium-low. Crack eggs gently into the pan and cook sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. Season eggs lightly with a pinch of salt and pepper.

Turn off the heat under the fried rice. Drizzle 2 teaspoons chili crisp over the rice and gently fold to distribute (reserve a little for topping if you like). Transfer rice to bowls or plates. Top each portion with a sunny-side-up egg. Garnish with remaining sliced scallions, toasted sesame seeds and an extra drizzle of mojo rojo or chili crisp if desired.