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Coleslaw Beef Fried Rice

Total Time

Prep/Total Time: 30 min.


6 servings

End the day with Asian flavors. Moist beef strips partner with crisp asparagus and coleslaw in this standout medley.
Coleslaw Beef Fried Rice Recipe photo by Taste of Home


  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 3 eggs, lightly beaten
  • 3 beef top sirloin steaks (5 ounces each), cut into thin strips
  • 2-1/2 cups coleslaw mix
  • 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 1/2 cup chopped onion
  • 4 cups cold cooked instant rice
  • 3 tablespoons butter, cubed
  • 3 tablespoons reduced-sodium soy sauce
  • 1/8 teaspoon pepper


  1. In a large skillet or wok, heat 1 tablespoon oil until hot. Add eggs; cook and stir over medium heat until completely set. Remove and keep warm.
  2. In the same pan, stir-fry the beef, coleslaw, asparagus and onion in remaining oil for 4-6 minutes or until beef is no longer pink and vegetables are crisp-tender.
  3. Add rice and butter; cook and stir over medium heat for 1-2 minutes or until heated through. Add eggs; stir in soy sauce and pepper.

Nutrition Facts

1-1/3 cups: 353 calories, 15g fat (6g saturated fat), 149mg cholesterol, 581mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 23g protein.

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Average Rating:
  • abichler
    Oct 25, 2017

    This was really good. My family liked it and we'll be making it again.

  • shariga
    May 18, 2014

    I've been making this recipe since it was first published. I don't use the Minute Rice but instead use left over or freshly cooked jasmin rice. I use whatever meat I have on hand (have made with chicken, pork, steak and without any meat at all). We eat it for breakfast, lunch and dinner (in face I fixed it this am). I've used snow pea pods or simply peas instead of the asparagus - again whatever I have on hand. I always use garlic and I find a bit of sesame oil added at the very end of cooking time adds a lot to the recipe.

  • arstephia
    Oct 22, 2013

    We loved it. I use whole grain brown rice instead of instant, so I cooked the rice in my rice cooker earlier in the day, which made putting this all together a snap. Bagged coleslaw made this filling and easy. My kids even had seconds and thirds of this dish. I also don't use reduced sodium soy, so I don't know if that would affect the taste.

  • angelasandoval
    May 13, 2013

    No comment left

  • jbrough1984
    Mar 5, 2013

    No comment left

  • dharriso
    Dec 29, 2012

    No comment left

  • LCat2
    Jun 27, 2012

    Great favor. I used left over medium-rare tri-tip, sliced thin and in 1 in pieces. I added 2 cloves of crushed garlic, a little grated ginger, and some crushed pepper flakes. Really yummy.

  • kamiracle
    Feb 26, 2012

    No comment left

  • scrapo
    Jul 7, 2011

    Good! I replaced the asparagus w/ frozen brocolli. I also added minced garlic when cooking the beef and a few sprinkles of beef buillion and a tiny bit of water when I added the veggies. I also added a shake or two of the crushed red pepper to give it some zip. It turned out great!

  • justmbeth
    Apr 10, 2011

    This recipe was good. However, my family prefers the stir fry we usually do. We use whatever veggies we have on had, a cubed pork chop, garlic, and add a mix of soy and teriyaki sauce.