Fried rice with steak pieces

Ingredients:

• 340g sirloin steak, trimmed and cut into 1cm thick pieces.
• 3 tablespoons of vegetable oil
• 2 large eggs
• 2 carrots, diced
• 2 stalks celery, diced
• 1 leek (white and light green parts only), thinly sliced ​​and washed thoroughly
• 3 cloves garlic, crushed
• 2.5 cm ginger root, peeled and finely chopped
• 2 cups frozen rice and grain mix, thawed
• 2 cups sugar snap peas, halved
• 2 tablespoons lightly salted soy sauce

Preparation:

1. In a large nonstick skillet, heat 1 teaspoon of vegetable oil over medium heat. Whisk the eggs with 1 tablespoon of water and a pinch of salt and black pepper. Pour into the skillet and stir a few times with a silicone spatula to distribute the mixture. Then cook, without stirring, until the eggs are set, about 2 minutes. Fold the eggs three times like an omelet and transfer to a plate.
2. Wipe out the skillet and heat 1 tablespoon of vegetable oil over high heat. Season the steak with salt and black pepper. Add to the skillet and cook, stirring occasionally, until the meat begins to brown, about 3 minutes. Transfer the beef to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons of vegetable oil. Add the carrots, celery, and leek and cook until lightly softened, about 2 minutes. Add the garlic and ginger and cook until completely softened, about 2 minutes. Add the rice mixture and cook until heated through, about 2 minutes.
3. Drain the meat of any excess juices; add to the pan along with the peas and soy sauce. Cook until the peas are tender, 2-3 minutes. Cut the eggs into strips and mix with the rice.