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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Garlic Butter Ribeye Fried Rice combines tender ribeye steak with perfectly crispy fried rice, infused with garlic butter and a savory sauce. The ribeye is seared to perfection, basted with butter and garlic, and folded into the rice at the end to preserve its juiciness. Cold jasmine rice creates crispy edges, while peas, carrots, and green onions add texture and color. Finished with a glossy garlic butter and sesame seeds, this dish is a flavorful...
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Pat the ribeye dry.
Season generously with kosher salt and coarse black pepper.
Heat a cast iron skillet over high heat and add avocado oil.
Sear the ribeye for 3–4 minutes per side until it reaches 128–130°F.
During the last minute, add butter and smashed garlic cloves, and baste continuously.
Transfer the ribeye to a cutting board and let it rest.
Do not wipe out the skillet.
Lower the heat to medium-high.
Pour in the eggs and scramble just until set.
Remove the eggs and reserve them.
If needed, add a splash of avocado oil to the skillet.
Cook diced yellow onion, frozen peas & carrots, and green onion whites for 3–4 minutes.
Add minced garlic and cook for another 30 seconds.
Add cold cooked jasmine rice to the skillet and break apart any clumps.
Spread the rice into an even layer and let it sit undisturbed for 60–90 seconds before stirring.
Repeat the process once to develop crispy bits.
Whisk together soy sauce, hoisin sauce, Worcestershire sauce, sesame oil, white pepper, and rice vinegar.
Pour the sauce over the rice and toss until evenly coated.
Fold the scrambled eggs back into the rice.
Reduce heat to low.
Add butter and minced garlic to the skillet and stir until glossy.
Fold in the green onion tops.
Slice the rested ribeye thinly against the grain.
Fold half of the ribeye slices into the fried rice.
Arrange the remaining ribeye slices across the top of the rice.
Finish with sesame seeds and extra green onions.
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Use cold, day-old rice for the best texture.
Don't overcrowd the pan when searing the ribeye to ensure a proper sear.
Let the rice sit undisturbed in the skillet to develop crispy edges.
Fold the steak into the rice at the very end to keep it juicy.
Can I use a different cut of steak?
Yes, you can substitute ribeye with another tender cut like sirloin or strip steak.
Why is cold, day-old rice recommended?
Cold, day-old rice is less sticky and helps achieve crispy edges when fried.
Can I make this dish vegetarian?
Yes, you can omit the ribeye and add more vegetables or tofu for a vegetarian version.
What if I don't have a cast iron skillet?
You can use a heavy-bottomed stainless steel skillet as an alternative.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
