Description
Teriyaki Steak & Veggie Fried Rice Bowl is a quick, better-than-takeout dinner made with tender sirloin steak bites, fluffy egg fried rice, and crisp sautéed vegetables. Sweet and savory teriyaki sauce coats every bite, making this an easy weeknight meal the whole family will love.
Ingredients
Scale
For the Teriyaki Steak
- 1 lb sirloin steak, cut into bite-size cubes
- Salt, to taste
- Black pepper, to taste
- ½ tsp garlic powder
- 2 tbsp soy sauce
- ¼ cup teriyaki sauce
- 1 tbsp butter
- 1 tbsp oil
For the Fried Rice
- 2 cups cooked rice (day-old preferred)
- 1 egg
- ¼ cup peas & carrots mix
- 1 tbsp soy sauce
- 1 tbsp butter
For the Veggies
- 1 cup broccoli florets
- ½ zucchini, sliced
- ½ bell pepper, sliced
- 1 tbsp oil
- Salt & pepper, to taste
Instructions
- Cook the Vegetables:
Heat 1 tbsp oil in a large skillet over medium-high heat. Add broccoli, zucchini, and bell pepper. Season with salt and pepper. Sauté 4–6 minutes until crisp-tender. Remove and set aside. - Prepare the Fried Rice:
In the same skillet, melt 1 tbsp butter over medium heat. Crack in the egg and scramble until fully cooked. Add rice and break up clumps. Stir in peas & carrots and cook 2–3 minutes. Add 1 tbsp soy sauce and mix well. Remove and set aside. - Cook the Steak:
Increase heat to medium-high. Add 1 tbsp oil to the skillet. Add steak cubes in a single layer. Season with salt, pepper, and garlic powder. Sear 2–3 minutes per side until browned. - Add the Sauce:
Stir in butter, soy sauce, and teriyaki sauce. Let simmer 1–2 minutes until thick and glossy, coating the steak. - Assemble the Bowls:
Divide fried rice into bowls. Top with sautéed veggies and teriyaki steak. Serve warm.
Notes
- Day-old rice works best for fluffy fried rice.
- Do not overcrowd the steak or it will steam instead of sear.
- You can swap veggies based on what you have (snap peas, mushrooms, or onions work great).
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 115 mg