Steak and Mushroom Fried Rice on the Griddle - Easy Steakhouse Fried Rice Recipe

steak

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

mushrooms

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

Cook wild brown rice according to package instructions and refrigerate overnight.

Clean mushrooms with a damp paper towel to remove dirt.

Slice mushrooms in half to keep them large for texture.

Cut onion into a large dice.

Trim the ends off asparagus and cut into quarters.

Season the steaks with flaky kosher salt and crushed black pepper.

Heat the griddle to medium-high and add avocado oil.

Sear the steaks until rare, aiming for an internal temperature of about 100 degrees, then set aside to rest.

Add onions and asparagus to the griddle, keeping them separate from the mushrooms for better caramelization.

Add mushrooms to the griddle in a single layer and season with salt and pepper.

Cook mushrooms until moisture escapes and they caramelize, then add butter, Worcestershire sauce, and garlic.

Incorporate the cooked vegetables and steak back into the griddle, mixing well.

Add bourbon to enhance flavor and cook until incorporated.

Warm the rice on the griddle, allowing it to get crispy and crunchy.

Combine everything on the griddle and let it cook for a bit to meld flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens