Ingredients
→ Rice
1 cup uncooked white long grain rice
2 cups chicken broth
→ Sauce
¼ cup soy sauce
¼ cup beef broth
1 tablespoon honey
1 teaspoon hot sauce
½ teaspoon sesame oil
⅛ teaspoon ground ginger
→ Stir Fry
¾ lb strip steak
Salt and pepper, to taste
1 tablespoon butter
2 eggs, whisked well
1-2 tablespoons peanut oil
½ cup dry white wine
3 cloves garlic, minced
1 small yellow onion, finely diced
¾ cup frozen peas
¾ cup frozen carrots
3-4 green onions, diced
Steps
Add 2 cups chicken broth to a medium pot and bring to a boil. Add the rice, submerge it, and bring back to a boil. Cover, lower heat to a simmer, and steam for 15 minutes. Check for doneness and cook 5 more minutes if necessary. Spread the cooked rice on a tray to cool completely, or refrigerate overnight for crispier fried rice.
Combine sauce ingredients and set aside. Pound the beef with a meat tenderizer for tenderness. Trim fat, slice thin against the grain, and cut into pieces about 1.5 inches long. Marinate in 2 tablespoons of sauce and set aside.
Melt butter over medium-low heat. Add whisked eggs and cook until just set. Remove and set aside.
Heat oil in a wide skillet over medium-high heat. Season beef with salt and pepper, then sear for 3-4 minutes per side until cooked through. Remove and set aside. Deglaze the skillet with wine, scraping the bottom, and reduce liquid by half. Add onions and garlic, cook for 2-3 minutes. Stir in peas and carrots, cooking for 1 minute. Toss in the chilled rice and remaining sauce over medium-high heat, stir continuously for 3 minutes until liquid is absorbed. Lower heat to medium, add beef, eggs, and green onions, and mix thoroughly. Serve warm.
Tips
- Using chilled rice or rice prepared the day before yields crispier fried rice.
Required Tools
- 3-quart saucepan or Dutch oven with lid
- Wide skillet
- Meat tenderizer
- Silicone spatula
- 8-inch nonstick skillet