Ingredients
Scale
- 2 cups cooked white rice (preferably day-old)
- 1 pound flank steak, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 cup frozen peas and carrots
- 1 red bell pepper, finely chopped
- 4 green onions, sliced
- 3 cloves garlic, minced
- 2 large eggs, beaten
Instructions
- Marinate the flank steak in soy sauce, oyster sauce, and sesame oil for at least 15 minutes.
- Heat a skillet or wok over medium-high heat and stir-fry the marinated steak until browned (about 3-4 minutes). Remove and set aside.
- Scramble the beaten eggs in the same skillet until fully cooked and set aside.
- Sauté garlic and ginger in the skillet for about 30 seconds, then add peas, carrots, and bell pepper; cook for another 2-3 minutes.
- Add the cooked rice to the skillet along with the steak and scrambled eggs; mix well while seasoning with salt and pepper to taste.
- Garnish with green onions and optional sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 130mg