Ginger Steak Fried Rice Recipe
Ginger Steak Fried Rice Recipe photo by Taste of Home

Ginger Steak Fried Rice Recipe

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Perfect for an end-of-the-week meal, you can combine all the ingredients up in one pan and serve with rice. I learned a great tip for the steak recently: Simply partially freeze and it becomes so much easier to slice. —Simone Garza, Evansville, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 large eggs, lightly beaten
  • 2 teaspoons olive oil
  • 1 beef top sirloin steak (3/4 pound), cut into thin strips
  • 4 tablespoons reduced-sodium soy sauce, divided
  • 1 package (12 ounces) broccoli coleslaw mix
  • 1 cup frozen peas
  • 2 tablespoons grated fresh gingerroot
  • 3 garlic cloves, minced
  • 2 cups cooked brown rice
  • 4 green onions, sliced

Nutritional Facts

1-1/2 cups equals 346 calories, 9 g fat (3 g saturated fat), 140 mg cholesterol, 732 mg sodium, 36 g carbohydrate, 6 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch 1 vegetable 1/2 fat.


  1. In a large nonstick skillet coated with cooking spray, cook and stir eggs over medium heat until no liquid egg remains, breaking up eggs into small pieces. Remove from pan; wipe skillet clean if necessary.
  2. In same pan, heat oil over medium-high heat. Add beef; stir-fry
  3. 1-2 minutes or until no longer pink. Stir in 1 tablespoon soy sauce; remove from pan.
  4. Add coleslaw mix, peas, ginger and garlic to the pan; cook and stir until coleslaw mix is crisp-tender. Add rice and remaining soy sauce, tossing to combine rice with vegetable mixture; heat through. Stir in cooked eggs, beef and green onions; heat through. Yield: 4 servings.
Originally published as Ginger Steak Fried Rice in Simple & Delicious August/September 2013, p26

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Jan. 27, 2015

"This dish is totally worth the effort and the many steps to make it. I will be making this again and again."

Reviewed Sep. 6, 2013

"Lots of veggies in the one! Delicious flavor and got hubbies approval too. :)"

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