Garlic Fried Rice with Steak
Mess Level: Moderate
Yield: 4 Servings
Prep Time: 20 min
Cook Time: 20 min
- 1lb Steak such as Ribeye or Sirloin
- 4 Cups Long Grain Rice, Cooked and Chilled
- ½ Small Purple or Green Cabbage
- 1 Medium Yellow Onion
- 4 Fresno Peppers
- 1 Bunch Scallions
- 4 Large Garlic Cloves
- 4 Eggs
- 4 Tablespoons (½ Stick) Cold Butter
- 4 Tablespoons Soy Sauce
- Salt to Taste
- Pepper to Taste
- Grapeseed oil for searing
- Put the steak in a Ziploc bag with two Tablespoons of the soy sauce. Ensure the steaks are coated well and marinate for 30 minutes or up to two hours. Allow the steaks to sit at room temperature for 30 minutes prior to cooking if possible.
- Prepare all your vegetables and set them aside in separate bowls:
- Take the steak out of the marinade and pat dry. Heat a large cast iron skillet over medium heat. When it is hot add 1 Tablespoon of oil and one Tablespoon of butter and heat until the butter melts. (If you have individual steaks, cook them one at a time and divide the butter between them).
- Add the steak to the hot pan and allow it to sear undisturbed for 2-4 minutes. Flip when it comes easily off the pan and sear an additional 2-4 minutes or until the steak reaches your preferred level of doneness.
- Remove to a plate and allow the steak to rest.
- If your pan is smoking, lower the heat slightly. Add 1 Tablespoon of the butter and then add the onions. Saute until the onions are translucent, about three minutes. Then Add the cabbage adding a little more oil if the pan looks dry.
- Saute until the cabbage barely begins to wilt, about three minutes more. Add the Fresno peppers and saute until they are crisp-tender, about two minutes. Add salt and pepper to taste.
- Remove the vegetables to a platter and return the pan to a medium heat. Add the two remaining Tablespoons of butter and the minced garlic. Saute until the garlic is fragrant, about 30 seconds. Immediately add the cold rice and stir with a wooden spoon. If it sticks to the pan, lower your heat and add a little oil.
- Add the remaining two Tablespoons of soy sauce and fry the rice until it is warmed through, stirring frequently. Taste and add salt and pepper if needed and turn off the burner.
- In a clean pan, fry four eggs to your desired doneness. Thinly slice the steak against the grain.
- Build your dishes by starting with rice, topping with vegetables, steak slices and an egg. Garnish with scallions. Enjoy!
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Why does my rice stick to the pan when I’m frying it?
- Cool your jets!
Your pan is too hot. You do want a fairly hot pan to start but if the rice begins to stick immediately move the pan off the heat and add a fat, such as butter or oil, scrape and stir firmly until you have regained control, then lower the heat a bit and continue.
Why do I need to cook this in batches?
- Different strokes for different folks...
There are too many different cook times to control in this recipe. For proper cooking, the steak should be seared separately. If you have a wok or a pan large enough you can saute your veggies and then add the rice in when they’re nearly finished but I like to cook in batches for more control.
How do I keep the food hot that has already been cooked?
- Use all your tools!
Cover it with foil and put it in the oven at 170 degrees Fahrenheit. This will keep it warm without overcooking. Do NOT do this with the steak or it will be overcooked.
Why do I need to pat the steak dry, doesn’t that remove the marinade?
- My work here is done...
The marinade will have soaked into the outer cells of the steak which gives it plenty of flavors. If you put a piece of meat into a hot pan with excess liquid, the liquid will boil and the meat will steam. You need a dry, hot pan to achieve a proper sear on a steak.
Ramblings of a Line Cook
My very first job was at an Asian Fusion restaurant as a Hostess. They offered sushi, standard Asian plates such as beef and broccoli, and Hibachi. I had never seen hibachi before and I was completely floored when the chef drowned the stack of onions in oil and lit it on fire. My virgin palate was shocked by the giant block of butter he apathetically tossed into the fried rice, causing me to salivate while simultaneously shuddering. That fried rice has never been equaled.
This recipe came to me when I was staring blankly into my refrigerator which sported some eggs nearing their expiration date, a single sirloin steak, leftover from a three pack that was on sale, half a head of purple cabbage, and a bag of Fresno peppers I had forgotten to use in last night's dinner.
I was hit with inspiration… I would make garlic fried rice with steak and a runny egg instead of the traditional scrambled method. I chopped up an exorbitant amount of garlic, I boiled the rice and spread it on a sheet pan to cool, I seared the steak and sauteed the vegetables and rationed out my butter, each step getting an allotted amount to bring the flavor together. And oh, it was so good. A twist on a classic, a beautiful masterpiece made with leftovers.
A few restaurant tricks I will share here make this dish truly an easy masterpiece:
- Your rice must be cold for it to fry properly in the butter. Leftover rice is great but to achieve this with fresh rice, cook the rice and then spread it flat on a cookie sheet lined with foil. Chill it for 20-30 minutes, uncovered. Spreading the product thin allows it to cool much faster than in any other container.
- Combining butter and oil allows you to have a higher smoke point while still getting the flavor of butter.
- You may scramble your eggs into the rice if you prefer but a runny egg over a medium rare steak and garlicky rice fried in butter is a dream come true.