Beef Crumble Fried Rice

• 1 pound sirloin steak, cut into 1/2-in. cubes
• 3 tablespoons cornstarch
• 5 tablespoons canola oil, divided
• 3 cups cooked long-grain white rice
• 3/4 teaspoon kosher salt
• 4 large eggs, well beaten
• 3/4 cup diagonally sliced scallions (1-in. pieces) (from 2 scallions)
• 3 tablespoons soy sauce
• 1/2 teaspoons crushed red pepper

1. Toss together beef cubes and cornstarch in a bowl. Heat 1 tablespoon of the oil in a large stainless-steel skillet over high. Add beef to skillet; cook, stirring occasionally, until well browned and crisped, about 8 minutes. Transfer beef to a bowl, reserving drippings in skillet.
2. Add 3 tablespoons of the oil to skillet; swirl to coat. Add rice and salt; cook, stirring often and scraping bottom of skillet to loosen browned bits, until lightly browned and crisped, 8 to 10 minutes. Transfer rice to beef in bowl. (Do not wipe skillet clean.)
3. Add remaining 1 tablespoon oil to skillet; swirl to coat. Add eggs; cook, stirring occasionally, until firm and set, about 1 1/2 minutes. Break up cooked eggs using a spatula.
4. Add beef-rice mixture to skillet; toss gently to combine. Stir in scallions, soy sauce, and crushed red pepper.

steak, cornstarch, canola oil, white rice, kosher salt, eggs, scallions, soy sauce, red pepper

Taken from www.myrecipes.com/recipe/beef-crumble-fried-rice (may not work)