OnePan Steak and Vegetable Fried Rice

A nutritious one-pan meal with leftover steak, vibrant peas and carrots, and fluffy scrambled eggs, all tossed in a savory blend of soy and oyster sauce!

Ingredients with Glycemic Index (GI)

• 2 cups leftover jasmine rice (GI: 68)
• 1 cup frozen peas and carrots blend (GI: 39)
• 1 cup leftover cooked steak, diced (GI: 0)
• 2 large eggs (GI: 0)
• 2 tablespoons low-sodium soy sauce (GI: 22)
• 1 tablespoon oyster sauce (GI: 20)
• 2 cloves garlic, minced (GI: 30)
• 1 tablespoon vegetable oil (GI: 0)
• Salt and pepper to taste

Cooking Instructions

1. In a large non-stick skillet or wok, heat the vegetable oil over medium heat.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add the frozen peas and carrots to the skillet and cook for about 3-5 minutes until heated through.
4. Push the vegetable mixture to one side of the skillet. Crack the eggs into the empty space and scramble them until fully cooked.
5. Add the diced steak and leftover rice, and combine everything in the skillet.
6. Pour in the soy sauce and oyster sauce, mixing well to evenly coat the rice and ingredients. Adjust seasoning with salt and pepper as desired.
7. Cook for an additional 2-3 minutes, allowing the fried rice to heat through and slightly crisp up.
8. Serve immediately and enjoy!

Flavor Profile Explanation

This dish offers a delightful combination of savory flavors from the soy and oyster sauces, complemented by the natural sweetness of the peas and carrots. The scrambled eggs provide a creamy texture, while the steak adds a filling protein punch, making this dish satisfying without being heavy.

Serving Size

Serves 4.

Nutritional Facts