Ribeye Steak Fried Rice
Ribeye Steak Fried Rice
Herd and Grace
2 People
15 minutes
Featuring tender, perfectly seared Cape Grim ribeye tossed with fluffy jasmine rice, scrambled eggs, and a medley of fresh vegetables. Finished with a savory blend of soy and oyster sauce, this hearty dish brings restaurant-quality flavor straight to your kitchen.
Ingredients
Ribeye & Aromatics
- Ribeye steak – 6 oz (170g), room temperature
- Garlic – 2 cloves (10g), finely minced
- Garlic paste – 1 tsp (5g)
- Green onions – 2 stalks (20g), thinly sliced (whites and greens separated)
- Mixed vegetables – 1 cup (150g) (carrots, peas, corn blend)
- Unsalted butter – 1 tbsp (15g)
- Neutral oil – 1 tbsp (15ml)
- Salt – to taste
- Freshly cracked black pepper – to taste
Rice & Sauce
- Cooked jasmine rice – 2 cups (400g), chilled (day-old preferred)
- Eggs – 2 large
- Soy sauce – 2 tbsp (30ml)
- Oyster sauce – 1 tbsp (15ml)
- Optional: sesame oil – ½ tsp (2–3ml) for finishing
Garnish
- Sliced green onion tops – reserved from above
- Optional: toasted sesame seeds
Directions
Prepare the Ribeye:
Dry ribeye, season with salt and pepper.
Heat skillet with oil, sear ribeye for 3–4 minutes per side, adding butter in the last minute.
Cook to desired doneness (130°F for medium-rare), rest for 5–7 minutes, then slice against the grain.
Prepare the Eggs:
Beat eggs with a pinch of salt.
Heat oil in a wok, scramble eggs for 60–90 seconds until tender, then set aside.
Build the Fried Rice
In the same pan, sauté minced garlic for 20–30 seconds.
Add mixed vegetables, cook for 2–3 minutes.
Increase heat, add chilled rice, stir-fry for 3–4 minutes.
Mix in soy and oyster sauce, return eggs, ribeye, and green onion whites, toss for 1–2 minutes.
Drizzle sesame oil if desired.
Plating
Serve ribeye fried rice in a bowl or on a plate.
Top with sliced ribeye and fresh green onion, serve immediately