Description
A hearty, flavorful meal that comes together in a single pan, perfect for cozy weeknights or casual gatherings. Inspired by the idea of transforming leftover prime rib into a vibrant, satisfying dish, this fried rice combines tender beef, crisp vegetables, and fluffy rice for a one-pan wonder everyone will love.
Ingredients
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2 cups cooked white rice, preferably day-old
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1 cup cooked prime rib, diced into bite-sized pieces
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2 tablespoons vegetable oil or sesame oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup carrots, diced
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1 cup bell peppers, diced (any color)
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1 cup frozen peas, thawed
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2 large eggs, lightly beaten
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3 tablespoons soy sauce (adjust to taste)
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1 tablespoon oyster sauce (optional)
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1 teaspoon sesame oil
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Salt and black pepper, to taste
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2 green onions, sliced, for garnish
Instructions
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Prepare the ingredients by chopping vegetables, mincing garlic, and dicing prime rib. Beat the eggs and set aside.
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Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Sauté onions for 2–3 minutes until translucent. Add garlic and cook for 30 seconds.
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Add carrots and bell peppers; stir-fry 4–5 minutes until slightly tender. Toss in peas and cook 1–2 minutes.
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Add diced prime rib and cook 2–3 minutes until warmed through.
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Push mixture to one side; pour in beaten eggs and scramble. Mix eggs with vegetables and beef.
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Add rice, breaking apart clumps; stir-fry 3–4 minutes, ensuring even distribution.
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Pour soy sauce and optional oyster sauce over rice, drizzle sesame oil, season with salt and pepper, and stir well.
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Remove from heat and garnish with sliced green onions. Serve immediately.
Notes
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Day-old rice works best for fluffy texture.
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Adjust soy sauce gradually to avoid over-salting.
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Substitute vegetables based on availability or preference.
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Leftover prime rib works perfectly, but fresh beef is also fine.
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Stir constantly while frying to prevent sticking and slightly crisp the rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes