A quick and flavorful steak stir fry featuring tender steak, scrambled eggs, day-old rice, and a medley of vegetables, seasoned with teriyaki, garlic butter, and MSG.
Preheat 3 tablespoons of high heat cooking oil in a wok at medium-high heat. Season the bite-sized steak pieces with garlic butter seasoning, using teriyaki sauce as a binder. Heat the frozen stir-fry vegetables until almost done, either in a microwave or steamer, then set aside. Add the seasoned steak to the hot pan and cook until almost done. Remove the steak from the pan and add the 4 eggs. Scramble the eggs until cooked, making sure to keep them moving to prevent burning. Add the 4 cups of day-old rice to the pan, mixing constantly to avoid burning any eggs. Incorporate 1 tablespoon of sesame oil, teriyaki sauce (to taste), 2 teaspoons of MSG, and additional garlic butter seasoning if desired. (The author typically adds 1 tablespoon of teriyaki and mixes for a minute, then adds more until the desired color on the rice is achieved). Return the cooked steak to the pan, turn off the heat, and stir until everything is well mixed. Serve hot. Optionally garnish with green onion, sesame seeds, yum yum sauce, hot honey, Japanese BBQ sauce, or your preferred stir-fry accompaniments.
