Steak Fried Rice on the Disc
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Asian
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
This Steak Fried Rice on the Disc is the perfect way to turn leftover steak and day-old rice into a fast, flavor-packed meal. Cooked hot and quick on a discada, this recipe layers in sweet yellow onion, tender cubed steak, scrambled eggs, crispy fried rice, mixed vegetables, soy sauce, and a bold hit of Willie Pete Chicken Seasoning.
The disc gives everything that perfect outdoor-cooked flavor with lightly toasted rice, savory steak, and just enough char to make it taste like steakhouse fried rice with a Grill Your Ass Off twist. It is simple, filling, and built for using what you already have in the fridge.
Ingredients
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2 cups cold cooked rice
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2 cups cubed cooked steak
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2 eggs
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2 cups frozen mixed vegetables
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2 tbsp butter
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1 tbsp oil or tallow
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1/2 yellow onion, diced
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3 tbsp soy sauce
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2 tbsp Willie Pete Chicken Seasoning, or to taste
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2 green onions, sliced, optional
Directions
Heat your disc over medium-high heat. Add the oil or tallow and let it get hot.
Add the diced yellow onion to the center of the disc. Cook until softened and translucent, stirring occasionally.
Add the cubed cooked steak to the onions. Cook until the steak is heated through and starts to pick up a little color.
Add the butter and let it melt into the steak and onions. Cook until fragrant and everything is coated.
Note: If adding fresh minced garlic, add it here and cook for about 30 seconds to 1 minute.
Push the steak and onion mixture up the side of the disc to make room in the center.
Crack the eggs into the center of the disc and scramble until cooked through. Once done, mix them into the steak and onion mixture or move them aside.
Add the cold cooked rice to the center of the disc. Break it apart and spread it out so it can toast. Let it fry for a few minutes, stirring occasionally, until the rice starts to crisp slightly.
Pour the soy sauce over the rice, then add the frozen mixed vegetables and Willie Pete Chicken Seasoning. Stir everything together until fully combined.
Continue cooking until the vegetables are hot, the rice is seasoned evenly, and everything is mixed together.
Top with sliced green onions if desired. Serve hot straight off the disc.
Recipe Video
Recipe Note
For the best fried rice texture, use cold day-old rice. Fresh rice has more moisture and can turn soft instead of frying properly.
Frozen vegetables work great in this recipe, but keep the heat high so the extra moisture cooks off quickly.
Willie Pete Chicken Seasoning adds a bold, savory kick that works perfectly with the steak, rice, eggs, and vegetables. Start with 2 tablespoons, then adjust to taste.
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