On a cutting board, fine dice the steak and leftover veggies from the Chimichurri Steak and Vegetables.
Heat a wok over high heat and add the vegetable oil. Once hot, add the cold rice, and spread, cooking and stirring occasionally (let it sit for a few minutes between stirring so it gets nice and toasty) until rice starts to get crunchy/brown.
While cooking, mix together the soy sauce, minced garlic, and oyster sauce.
Once rice smells and looks toasted, add the soy sauce mixture to the rice, stirring together. Add the chopped vegetables and steak, carrots, and peas, stirring and heating through for 2-3 minutes. Create a large hole in the center of the pan and add the whisked eggs to the center. Keep stirring the egg mixture until about 3/4 cooked through, and then stir together the egg and rice so the egg coats the rice. Cook for one more minute, remove from heat, and stir in the sesame oil and Green onions. Top with Cilantro. Serve immediately.

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