Steak Summer Fried Rice (with a Sneaky Protein Boost)

Y'all know I don't do boring dinners.

This one's been on repeat in my kitchen all summer - crispy garlic rice, char-kissed veggies, and steak that's been butter-basted to absolute perfection.

It's the kind of dish that looks like way more effort than it actually is, which is exactly my love language when it comes to weeknight cooking.

But here's the part I'm most excited about: I snuck my daily Vitauthority Bone Broth Collagen right into the sauce. No weird texture, no flavor fight - it just melts into the glaze and adds a little extra something to a dish I was already going to make. That's the kind of "healthy swap" I can actually stick to.

Why You'll Love This Fried Rice

• Restaurant‑style crispiness thanks to day‑old jasmine rice

• Juicy, perfectly seared steak (the whole‑steak sear is a game changer)

• A collagen glaze that boosts protein without altering flavor

• Fast, one‑wok cooking perfect for weeknights

• Endless variations - shrimp, chicken, spicy, veggie‑forward, pineapple

What You'll Need

• Sirloin steak

• Day-old jasmine rice

• Frozen mixed vegetables + zucchini

• Eggs, garlic, green onion

• Soy sauce, oyster sauce, sesame oil

• Avocado or peanut oil

• Vitauthority Bone Broth Collagen

The Collagen Sauce Trick (Sneaky Protein Boost)

The secret is dissolving the collagen before adding it to the sauce.

• 1 scoop Vitauthority Bone Broth Collagen

• 2 tablespoon warm water → whisk until fully dissolved → stir in soy sauce, oyster sauce, sesame oil

Because the collagen is unflavored, it deepens the umami without competing with the dish. Once it hits the hot wok, it disappears completely.

Pro tip: This is a glaze, not a soak. Add it at the end and toss fast so it clings to the rice instead of softening it.

Instructions

1. Sear the Steak Whole

Pat dry, season, and sear in half the oil for 2-3 minutes per side. Add butter and baste for 1-2 minutes. Rest 5 minutes, then cube.

2. Build the Collagen Sauce

Dissolve collagen in warm water, then add soy sauce, oyster sauce, and sesame oil.

3. Char the Veggies

Add remaining oil. Toss in frozen veggies and zucchini. Let them sit 2 minutes to char, then stir and cook until browned.

4. Scramble the Eggs

Push veggies aside, scramble eggs in the cleared space, then fold together.

5. Fry the Rice

Add garlic for 30 seconds. Add rice, break up clumps, and let it sit 2 minutes to crisp before tossing.

6. Bring It Together

Add cubed steak and juices. Pour in collagen sauce and toss hard for 1-2 minutes until glossy.

7. Finish

Kill the heat, fold in green onions, taste, and adjust seasoning.

Expert Tips for Perfect Fried Rice

• Use day‑old rice for crispiness

• Let steak rest so juices stay inside

• Let veggies sit before stirring to build char

• Keep protein cold for a better crust

• Add sauces at the end to preserve crisp texture

• Prep everything first - wok cooking moves fast

Variations You'll Love

• Shrimp Fried Rice - 1-2 minutes per side

• Chicken Thigh Version - juicy and forgiving

• Spicy Kick - chili crisp or fresh chili

• Extra Veggie‑Forward - bell peppers, snap peas, carrots

• Pineapple Twist - sweet‑savory summer vibes

• Brown Rice Swap - heartier, slightly less crispy

FAQs

Can I use fresh rice?

Yes - chill it uncovered for 20-30 minutes first.

Best oil for wok cooking?

Avocado or refined peanut oil.

Why is my wok smoking?

Glass‑top stoves run hot - use medium‑high instead of high.

Can I make this ahead?

Best fresh, but reheats well in a skillet with a splash of water.

Is the collagen noticeable?

No - it dissolves fully and simply adds savory depth.

Dairy‑free?

Skip the butter baste or use a dairy‑free alternative.

Final Thoughts

The magic of this Steak Summer Fried Rice is how simple it is for how impressive it tastes. You get crispy rice, juicy steak, charred veggies, and a glossy umami glaze - all in one wok, all in under 30 minutes. And with the collagen boost folded right into the sauce, it's a weeknight dinner that quietly works harder for you without asking anything extra in return.

It's the kind of recipe that becomes a summer staple: flexible, fast, and endlessly customizable. Whether you swap in shrimp, load it with veggies, or add a spicy kick, the technique stays solid and the results stay craveable.