Here’s a luxurious and flavorful recipe for Fried Rice with Marinated Extra Tender Ribeye — perfect when you want to elevate a comfort food classic. The key is a simple, flavorful marinade and proper cooking techniques to keep the ribeye tender and juicy.
🥩🍚 Fried Rice with Marinated Extra Tender Ribeye
🔹 Ingredients:
For the Marinated Ribeye:
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300–400g (10–14 oz) ribeye steak, thinly sliced across the grain
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 teaspoon sesame oil
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1 teaspoon brown sugar
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2 cloves garlic, minced
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1/2 teaspoon cornstarch (optional, for extra tenderness)
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Pinch of black pepper
For the Fried Rice:
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3 cups cooked rice (preferably day-old, cold)
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2 eggs, beaten
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2–3 cloves garlic, minced
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1/2 cup diced onion
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1/2 cup chopped green onions (reserve some for garnish)
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1 cup mixed vegetables (like peas, carrots, corn — optional)
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2–3 tablespoons soy sauce (to taste)
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1 tablespoon oyster sauce (optional)
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1–2 tablespoons cooking oil (vegetable or neutral oil)
🔸 Instructions:
1. Marinate the Ribeye:
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In a bowl, combine all marinade ingredients.
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Add the thinly sliced ribeye and mix well.
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Let it marinate for at least 20–30 minutes (or up to 2 hours in the fridge).
2. Cook the Ribeye:
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Heat a pan or wok over high heat. Add a small amount of oil.
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Sear the marinated ribeye in batches for 1–2 minutes per side until just cooked and caramelized. Set aside.
3. Prepare Fried Rice:
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In the same pan/wok, add a bit more oil if needed. Sauté garlic and onions until fragrant.
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Push to one side, then pour in the beaten eggs. Scramble until just set.
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Add cold rice, breaking up clumps, and stir-fry everything together.
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Add vegetables if using, and cook until heated through.
4. Season:
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Stir in soy sauce and oyster sauce. Mix well to coat the rice evenly.
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Add cooked ribeye slices back in, along with chopped green onions.
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Stir-fry everything together for 1–2 more minutes until heated through.
5. Serve:
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Plate the fried rice and top with more green onions.
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Optional: drizzle a bit of sesame oil or chili oil over the top for extra flavor.