Thai Fusion Steak Fried Rice Recipe

Marinate steak

In a medium bowl combine 2 tbs soy sauce, 1 tbs fish sauce, 1 tsp brown sugar, 1 tbs lime juice and 2 minced garlic cloves. Add the thinly sliced flank steak and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. Drain excess marinade before searing but reserve marinade for later use.

Sear steak

Heat 1 tablespoon vegetable oil in a large heavy skillet or wok over high heat until shimmering. Add the steak in a single layer (work in batches if needed) and sear 1–2 minutes per side for medium-rare to medium, developing a brown crust. Remove steak to a cutting board and let rest 5 minutes, then slice thinly against the grain into bite-sized strips. Set aside.

Prep rice

Break up any clumps in the cold day-old jasmine rice with your hands or a fork so grains are separated. Keeping rice cold helps prevent sogginess when frying.

Scramble eggs

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon vegetable oil. Whisk 2 eggs lightly with a pinch of salt, pour into the hot pan, and scramble quickly until just set but still soft. Transfer eggs to a bowl and set aside.

Cook aromatics and vegetables

Increase heat to high. Add remaining 1 tablespoon oil to the pan. Add the sliced shallot and the white parts of the green onions; stir-fry 30–45 seconds until fragrant. Add 2 minced garlic cloves and the diced red bell pepper; stir-fry another 30 seconds. Add the thawed peas and carrots and continue stir-frying 1 minute until vegetables are hot but still crisp.

Fry rice

Add the cold jasmine rice to the wok, spreading it out and letting it sit 20–30 seconds to get slightly toasted before stirring. Toss and break apart any remaining clumps so rice is evenly heated through, about 2–3 minutes.

Add sauce

Stir together 2 tbs soy sauce, 1 tbs oyster sauce, 0.5 tsp fish sauce, 1 tsp light brown sugar, 0.5 tsp chili paste, 0.25 tsp white pepper, and the zest of 1 lime. Pour the sauce evenly over the rice and toss thoroughly to coat. Taste and adjust seasoning — add up to 0.5 tsp salt if needed.

Finish with steak and eggs

Return the sliced steak and the scrambled eggs to the wok. Toss just until everything is heated through and well combined, 1–2 minutes. Tear in the Thai basil leaves (if using) and the green parts of the scallions; toss briefly.

Final touches

Turn off the heat and drizzle 0.5 tsp sesame oil over the fried rice and squeeze the remaining lime juice (about 1 tbs) over top, tossing once to distribute. Sprinkle crushed toasted peanuts and chopped cilantro over the dish. Garnish with additional lime wedges and extra chili paste at the table if desired.

Serve

Serve hot, portioned into 4 bowls or plates. Offer extra lime wedges and chopped scallions for guests to customize.