Karen Hermann
Photo by Karen Hermann
Serves 4
1½ tablespoons peanut oil
½ pound steak, sliced
1 tablespoon unsalted butter
½ cup frozen peas and carrots
2 garlic cloves, minced
3 cups cooked, chilled rice
2 eggs, slightly beaten
2 tablespoons tamari or soy sauce
2 scallions, sliced
Add oil to a large skillet over medium-high heat. Brown steak for 2–3 minutes; remove from skillet and set aside. Melt butter in same skillet and sauté peas and carrots for 3 minutes. Add garlic and sauté an additional 30 seconds. Add rice and let sit undisturbed for 2 minutes to get crispy on bottom. Push rice aside, pour in eggs and scramble. Return steak to pan, add soy sauce and mix everything together. Serve and garnish with scallions.
Chef’s tip: Keep in mind these keys to cooking perfect Asian-style rice:
- Rinse uncooked rice 3–4 times in cold water until the water runs clear to remove excess starch, ensuring the cooked rice won’t be gummy.
- Use a 1-to-1.25 ratio of rice to water (1 cup rice to 1¼ cups water).
- Follow the 10-5-5 rule: Bring rice to a boil, cover and cook on high for 10 minutes, simmer on low for 5 minutes, then turn off the heat and let it steam for 5–10 minutes.
- Never skip the resting period, as this allows moisture to redistribute, resulting in better texture.
- Use a rice cooker for convenience or a heavy-bottom pot with a tight-fitting lid to keep steam inside.