Steak and Cheese Fried Rice

Ingredients

• 1 Tbsp olive oil, divided
• 1 lb. ribeye steak, sliced thinly against the grain (can also use skirt steak)
• ½ tsp salt, divided
• ½ tsp pepper, divided
• 1 cup chopped onions (from about 1 onion)
• 1 cup chopped green bell pepper (from about 1 pepper)
• 1 cup sliced mushrooms
• 2 garlic cloves, minced
• 2 large eggs, lightly scrambled
• 3 cups cooked and cooled jasmine rice (can also use brown rice or quinoa)
• 1 tsp Worcestershire sauce
• ¼ tsp garlic powder
• ¼ tsp red pepper flakes
• 1 cup shredded provolone, cheddar, or American cheese

Instructions

• Add ½ Tbsp olive oil to a large skillet over medium-high heat. Season sliced ribeye with ¼ tsp salt and ¼ tsp pepper. Add steak to pan and cook for 3-4 minutes until no longer pink. Remove steak to separate plate or bowl.
• Add remaining ½ Tbsp olive oil to skillet and add onions and green pepper. Cook for about 6 minutes to soften.
• Add mushroom and garlic to skillet and cook for another 3 minutes.
• Push veggies to one side of the skillet and pour in eggs. Using a spatula, lightly scramble them.
• Add rice, Worcestershire sauce, garlic powder, red pepper flakes, and remaining ¼ tsp salt and ¼ tsp pepper. Add shredded cheese and stir everything together. Cook another 2 minutes to heat through.