Steak Fried Rice

• servings: 4 servings

Ingredients

3 quarts, water

1 1/2 cups, long-grain white rice

5 tablespoons, soy sauce

2 tablespoons, hoisin sauce

1 tablespoon, sriracha, plus extra for serving

1 (12-ounce), skirt steak, trimmed

2 tablespoons, toasted sesame oil, divided

4 , scallions, white parts minced, green parts sliced thin on bias

4 , garlic cloves, minced

4 , large eggs, lightly beaten

1 cup, frozen peas and carrots, thawed

Directions

Bring water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through, about 12 minutes. Drain rice in fine-mesh strainer; set aside. Combine soy sauce, hoisin, and sriracha in bowl; set aside.

Cut steak with grain into 2-inch-wide pieces, then slice pieces thin against grain. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add steak and 2 tablespoons soy sauce mixture to skillet and cook until steak is well browned, about 4 minutes. Transfer steak to bowl; set aside.

Add remaining 1 tablespoon oil, scallion whites, and garlic to now-empty skillet and cook until fragrant, about 15 seconds. Stir in rice and remaining soy sauce mixture. Cook, stirring often, until rice is sizzling and popping loudly, about 4 minutes. Push rice to 1 side of skillet. Pour eggs into empty side of skillet and cook until just set, about 1 minute. Stir eggs, steak, scallion greens, and peas and carrots into rice. Serve with extra sriracha.