Steak and Egg Rice Bowl

Sliced steak, a runny fried egg, and soy-ginger drizzle over steamed rice for a breakfast that means business.

Why This Steak and Egg Rice Bowl Works

Simple ingredients, smart technique. This recipe relies on a few key moves that transform everyday ingredients into something that tastes way more special than the effort involved.

This is the breakfast you make when you need real fuel. Seared steak sliced thin over warm rice with a fried egg on top gives you protein, carbs, and healthy fats in one bowl. The soy-ginger drizzle pulls it all together with savory depth. This steak rice bowl recipe is a keeper.

Fire up your cast iron and cook that steak. Let’s make it together.

Ingredients

Steak and Egg Rice Bowl

• 8 ounces sirloin or flank steak
• 2 large eggs
• 2 cups cooked white rice
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 tablespoon butter
• 1 green onion, sliced
• Sriracha to taste
• Salt and pepper

Optional add-ins:

• Avocado slices
• Kimchi
• Pickled vegetables
• Sesame seeds

How to Make Steak and Egg Rice Bowl

1. Sear. Season steak with salt and pepper. Cook in a ripping hot cast-iron skillet for 3 to 4 minutes per side for medium-rare (130F). Rest 5 minutes, then slice thin against the grain.
2. Fry. In the same skillet, add butter and fry the eggs over medium heat until the whites are set and edges are crispy, about 3 minutes.
3. Drizzle. Mix soy sauce, sesame oil, and grated ginger in a small bowl.
4. Build. Divide warm rice between two bowls. Top with sliced steak and a fried egg. Drizzle the soy-ginger sauce over everything. Garnish with green onions and sriracha.

Tips for the Best Steak and Egg Rice Bowl

• Let the steak rest after cooking. This redistributes the juices so every slice is tender.
• Slice against the grain for the most tender bites.
• Use leftover rice or microwave instant rice for the fastest version.
• A runny egg yolk acts like a second sauce when it breaks over the rice.
• Cast iron gives the best sear, but any heavy-bottomed pan works.

Fun Variations to Try

• Use ground beef cooked with garlic and soy instead of steak for a budget version.
• Add kimchi on the side for a Korean-style bowl.
• Top with avocado for healthy fats.
• Swap rice for cauliflower rice to keep it low carb.
• Use salmon or chicken thigh instead of steak.

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Steak and Egg Rice Bowl

A delicious homemade steak and egg rice bowl recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: Asian

Calories: 450

Ingredients Method Notes

Ingredients

  

• 8 ounces sirloin or flank steak
• 2 large eggs
• 2 cups cooked white rice
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 tablespoon butter
• 1 green onion, sliced
• Sriracha to taste
• Salt and pepper

Method

 

1. Sear. Season steak with salt and pepper. Cook in a ripping hot cast-iron skillet for 3 to 4 minutes per side for medium-rare (130F). Rest 5 minutes, then slice thin against the grain.
2. Fry. In the same skillet, add butter and fry the eggs over medium heat until the whites are set and edges are crispy, about 3 minutes.
3. Drizzle. Mix soy sauce, sesame oil, and grated ginger in a small bowl.
4. Build. Divide warm rice between two bowls. Top with sliced steak and a fried egg. Drizzle the soy-ginger sauce over everything. Garnish with green onions and sriracha.

Notes

Let the steak rest after cooking. This redistributes the juices so every slice is tender. Slice against the grain for the most tender bites. Use leftover rice or microwave instant rice for the fastest version.

FAQ

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