**Flank Steak**
- 2 cups mixed veggies (snow peas, broccoli, sprouts), stir-fried or steamed
**Fried Rice:**
- 1 egg
- 1 1/2 cups peas and carrots (steam bag)
- 1 tablespoon oil
- 2 cups cooked rice (1-3 days old, dried out)
- 3 tablespoons soy sauce
- 1/2 tablespoon brown sugar
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon ground ginger
- Pinch of crushed red pepper
**Teriyaki Sauce:**
- 1 1/2 cups teriyaki sauce, divided (use the recipe from our Teriyaki Chicken)
### Instructions
1. **Prepare the Teriyaki Sauce:**
- Follow the linked directions to make the teriyaki sauce.
- Place 3/4 cup of the sauce in a ziplock bag with the flank steak and freeze.
2. **Cook the Egg:**
- Preheat the oven to 350°F.
- Heat a small skillet over medium heat with a dash of oil.
- Whisk the egg in a bowl and pour it into the skillet, tilting to let the uncooked egg flow underneath until set. Gently flip and cook until fully set.
- Remove the egg, cut it into small pieces, and set aside.
3. **Prepare the Fried Rice:**
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the cooked rice, stirring occasionally for 3 minutes.
- In a small dish, whisk together the soy sauce, brown sugar, granulated sugar, ground ginger, and crushed red pepper.
- Pour the sauce mixture over the rice, stirring to coat evenly.
- Add the peas, carrots, and mixed veggies. Set aside in a 9x13-inch baking dish.
4. **Cook the Flank Steak:**
- Remove the steak from the freezer and slice thinly. Return any unused steak to the freezer.
- Heat a skillet to medium-high heat, add a little oil, and cook the steak for 3-5 minutes. Transfer to the baking dish with the rice and veggies.
5. **Combine and Finish:**
- Add the egg pieces to the baking dish.
- Drizzle with teriyaki sauce and toss to coat.
- Optionally, bake in the preheated oven to crisp the top, or serve immediately with an extra drizzle of teriyaki sauce.
### Cook Mode
- Prevent your screen from going dark while cooking.
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