1-First Step: Prep and mise en place (10 minutes)* Remove the strip steak from the fridge and pat dry. Trim excess fat, then cube into roughly 1/2-inch pieces so they cook quickly and evenly.* Break up any clumps in the 784 grams of day-old white rice with your hands or a fork so grains are separate and ready to fry.* Dice 1 medium onion finely. Measure 1 cup frozen vegetable blend and keep it nearby. Beat 4 eggs lightly with a pinch of salt and pepper.* Measure 1/2 cup low-sodium soy sauce and set 4 tablespoons butter divided into separate tablespoons so you can add them during cooking.* Heat a wok or large skillet on the stovetop until very hot. If you have a thermometer, target about 450-500°F. A smoking-hot pan is what gives fried rice its char and flavor.

2-Second Step: Scramble the eggs (2 minutes)1. Add 1 tablespoon of butter to the hot wok over medium-high heat. When melted and foaming, pour in the beaten eggs.2. Quickly scramble them until just set, about 30-60 seconds. Remove the eggs from the wok and set aside. Cooking the eggs first prevents overcooking later.

3-Third Step: Sear the steak (3-4 minutes)1. Season the cubed steak with salt and pepper. Add 2 teaspoons of cooking oil to the wok and heat until shimmering.2. Spread the steak out in a single layer and sear without moving for about 1-2 minutes per side until browned. Work fast to avoid overcooking; you want caramelized edges and juicy centers.3. Remove the steak from the wok and set aside with the eggs.

4-Fourth Step: Cook the aromatics and vegetables (2-3 minutes)1. Reduce heat slightly to medium-high and melt another 1 tablespoon of butter in the wok. Add the finely diced onion and cook until softened and translucent, 1-2 minutes.2. Add the frozen vegetable blend (corn, peas, carrots). Stir-fry until vegetables are warmed through and just tender, 1-2 minutes.

5-Fifth Step: Combine everything (3-5 minutes)1. Return the cooked eggs and seared steak to the wok with the vegetables. Add the remaining butter and toss to coat.2. Add all the day-old rice and break up any remaining clumps with your spatula. Drizzle 1/2 cup low-sodium soy sauce evenly over the rice.3. Fold ingredients together and stir-fry for 2-4 minutes until rice is heated through and the soy sauce is well distributed. Taste and adjust soy sauce for saltiness.

6-Final Step: Serve and garnish Remove from heat and plate immediately while hot. Garnish with chopped green onions or a sprinkle of black pepper if you like. This steak fried rice is ready to serve as a main dish or side.