Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.