• 2 tablespoons oil, divided

  • 3 eggs, whisked

  • 8 ounces flank steak, cubed

  • 2 medium carrots, small dice

  • 1 cup broccoli, cut into small florets

  • 3 cloves garlic, minced

  • 4 cups cooked and chilled rice, (I either use white or brown rice)

  • 3 tablespoons low sodium soy sauce

  • 2 tablespoons oyster sauce

  • 1 teaspoon sesame oil

  • sesame seeds for garnish, if desired


• Heat 1 tablespoon of oil into a large skillet.

• Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.

• Add the remaining tablespoon of oil to the pan.

• Add the steak and cook over high heat for 2-3 minutes, just until seared and caramelized on the outside. Remove from the pan and set aside.

• Add carrots and broccoli to the pan and cook until tender, 3-4 minutes.

• Stir in garlic and cook for an additional minute.

• Add in the cold rice and sauté for 3-4 minutes. The rice should brown up a bit.

• Add the eggs and the steak back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.

• Serve immediately with sesame seeds for garnish, if desired.

Credit: Easy Recipes