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–+ servings

Sheet Pan Steak Fried Rice

45 minutes
Serves 4 to 6 servings
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sheet pan steak fried rice

Ingredients 

For the Skirt Steak

  • 1½ to 2 pounds skirt steak
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons soy sauce
  • 2 tablespoons coconut aminos
  • Avocado oil spray

For the Fried Rice

  • 4 cups cooked rice warm, room temperature or cold
  • 1 small yellow onion finely diced
  • 2 carrots finely diced
  • ½ small head green cabbage very finely chopped, almost minced
  • 3 tablespoons ghee
  • ⅓ cup soy sauce plus more to taste
  • ¼ cup coconut aminos plus more to taste
  • 1½ teaspoons garlic powder
  • ½ teaspoon ground white pepper
  • 3 large eggs beaten

For Serving

  • 2 to 3 scallions thinly sliced
  • Sesame seeds optional
  • Additional soy sauce and coconut aminos as desired

Directions 

  • Preheat the oven. Preheat the oven to 450°F, preferably on convection. Set a wire rack over a large rimmed sheet pan.
  • Season the steak. Pat the skirt steak dry. Season it all over with the kosher salt, black pepper and garlic powder. Drizzle the soy sauce and coconut aminos over the steak and turn it a few times to coat. Let it sit while you build the fried rice.
  • Build the fried rice. Remove the wire rack from the sheet pan. Add the rice, onion, carrots and cabbage directly to the pan, then add the ghee, ⅓ cup soy sauce, ¼ cup coconut aminos, garlic powder and white pepper. Toss really well, breaking up any clumps of rice, until everything is coated. Spread into an even layer.
  • Add the eggs. Make several wells in the rice, pushing it aside until you can see the pan. Divide the beaten eggs among the wells. Don't mix them in yet. Let them cook in their own pockets so you can chop them up later.
  • Add the steak. Place the wire rack back over the sheet pan. Arrange the steak on the rack directly over the rice and lightly spritz the top with avocado oil.
  • Roast everything together. Roast at 450°F for 8 to 10 minutes, checking the steak around the 7-minute mark. For medium-rare, pull it when the thickest part reaches 125 to 130°F. Skirt steaks vary a lot in thickness, so go by internal temperature rather than time.
  • Remove the steak and toss the rice. Carefully remove the steak and wire rack, and let the steak rest for 5 to 10 minutes. Use a spatula to break the cooked eggs into bite-size pieces and toss them through the rice, scraping up the browned bits and steak drippings from the bottom of the pan.
  • Taste and season again. Taste the rice now, before the second roast. Add more soy sauce and coconut aminos to taste. With this much rice and vegetables, it may need another generous splash of each. Toss, taste again, then spread into a thin, even layer.
  • Crisp the fried rice. Return the pan to the oven for 5 to 8 minutes, until the vegetables are tender and the rice has crispy, caramelized edges. For extra crispy bits, broil for 1 to 2 minutes at the end, watching closely.
  • Slice and serve. Thinly slice the steak against the grain and arrange it over the fried rice. Finish with scallions and sesame seeds, if using. Serve with extra soy sauce and coconut aminos on the side.