Beef and Broccoli Fried Rice

Beef and Broccoli Fried Rice - Food & Nutrition Magazine - Stone Soup
Photo by Jen Plaggemars

Fried rice is one of my favorite take-out foods. It’s affordable and always reheats well for lunch or dinner the next day. Making your own at home is pretty simple to do, and I also enjoy the fact that you can then control the amount of sodium by making your own sauce. This rice has the perfect combination of yummy, crisp broccoli and caramelized ribeye steak.Beef and Broccoli Fried Rice - If you want to keep this vegetarian, simply swap in baked tofu or chickpeas for the steak. Serve this with a side of fresh fruit and dinner is ready!

Beef and Broccoli Fried Rice

Serves 4


  • 3 cups broccoli florets
  • 1 tablespoon avocado oil (or vegetable oil)
  • 1 10-ounce ribeye steak or sirloin steak, diced small (trimmed of any excess fat)
  • ½ teaspoon kosher salt
  • 2 eggs, beaten
  • 2 cups cold cooked long-grain white rice

For the sauce:

  • 1 tablespoon oyster sauce
  • 1 tablespoon reduced-sodium tamari (or soy sauce)
  • 1 tablespoon Hoisin sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons sriracha, plus more for garnish
  • 2 green onions, sliced thin
  • Toasted sesame seeds, for garnish


Bring a saucepan of salted water to a boil and add the broccoli. Cook for 1 minute, then drain and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add diced steak and ½ teaspoon of salt and cook undisturbed for 2 minutes to allow the steak to caramelize. Add beaten egg and cook for 1 minute longer.

Add cooked rice and broccoli and stir to combine. Combine sauce ingredients then add sauce and green onion to the rice and stir to combine.

Scoop fried rice into bowls and garnish with sesame seeds and more sriracha, if desired.

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Jen Plaggemars
Jen Plaggemars is a registered dietitian and private chef based in Holland, MI, and owner of Chef Jen LLC. She blogs at