Ingredients
- ¾ lbs steak cubes
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1.3 lbs chilled cooked rice, (~8.5 cups)
- 5 large eggs, separated into yolks and whites
- ½ stick unsalted butter
- 5 shallots, sliced
- 4 cloves garlic, minced
- 1 cup snake beans, chopped
- 2 Tablespoons light soy sauce
- 1 Tablespoon oyster sauce
- 1 teaspoon sesame oil
Method
- In a mixing bowl, toss the steak cubes with dried rosemary, salt, and pepper.¾ lbs steak cubes , 1 teaspoon dried rosemary , Salt and pepper to taste
- Let it marinate for at least 20 minutes.
- Separate egg yolks and egg whites into two bowls.5 large eggs
- Mix the yolks into the cold rice until every grain is coated—this gives it that signature golden shine. Set aside.1.3 lbs chilled cooked rice
- Heat oil in a hot skillet over medium-high heat.
- Sear the marinated steak cubes until they’re golden brown on all sides. Remove and set aside.
- Reduce heat to medium, pour in the egg whites, and scramble gently. Remove once cooked.
- In the same skillet, melt the butter. Add shallots and garlic. Stir-fry until the garlic is fragrant and golden.½ stick unsalted butter, 5 shallots, 4 cloves garlic
- Toss in the snake beans, cooking until crisp-tender.1 cup snake beans
- Increase to medium-high heat, then add the egg yolk-coated rice. Stir-fry to mix everything evenly.
- Add soy sauce, oyster sauce, salt, and pepper to taste. Mix well.2 Tablespoons light soy sauce, 1 Tablespoon oyster sauce
- Return the steak cubes and scrambled egg whites to the skillet. Stir-fry for an additional 2 minutes.
- Drizzle with sesame oil, give one final stir, and turn off the heat.1 teaspoon sesame oil
Notes
Storage:
- Refrigerate: Store in an airtight container for up to 2 days.
- Freeze: Place in freezer-safe containers for up to 1 week.
- Reheat: Thaw overnight. Add 2 tbsp water per serving, then reheat in a skillet or microwave until hot.