"I’ve partnered with @TheFeedFeed & @think_rice (#AD) to bring you one of my favorite recipes EVER! Everyone needs that one back-pocket recipe to pull out when you need a quick and delicious meal. Bulgogi-style beef fried rice made with fragrant U.S.-Grown jasmine rice comes together in about 20 minutes (plus a quick marinade time on the beef!) This will make all your dinner dreams come true. Naturally, fried rice is ALL about the rice, so choosing a U.S.-Grown brand was a no-brainer! Run, don’t walk, and get the recipe in my profile! #thinkrice #feedfeed"
Bulgogi-Style Beef Fried Rice
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Prep time 30mins
Cook time 20mins
Serves or Makes: 4 Servings
Recipe Card
Beef and Marinade
ingredients
- 1 1/2 pounds ribeye steak, sliced between 1/8"-1/4" thick
- 2/3 cup soy sauce
- 1/4 cup mirin
- 1/2 Asian pear
- 1 bunch green onions, whites and light green parts only, reserve tops for later
- 4 cloves of garlic
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar
- 1 teaspoon dark sesame oil
Fried Rice
ingredients
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon ginger, freshly grated
- 3 tablespoons neutral oil
- 1 medium shallot, peeled and thinly sliced
- 2 carrots, peeled and finely diced
- 3 cloves of garlic, minced
- 5 cups day-old U.S.-Grown jasmine rice
- 2 eggs, lightly beaten
- 1 1/4 cups kimchi, chopped (white part only)
- 1 bunch green onions, tops only, sliced
- cilantro, chopped
- salt, to taste
- black pepper, to taste
Method
Step 1
Place sliced beef in a large gallon-sized ziptop bag. Add the remaining ingredients for the marinade to the carafe of a blender and blend on high until smooth. Pour the marinade over the beef and marinate in the fridge for at least 1 hour, up to 8 hours.
Step 2
In a small bowl, whisk together the soy sauce, oyster sauce, and teaspoon of grated ginger. Set aside.
Step 3
Heat a wok over medium-high heat and add neutral oil. Once the oil is hot and shimmering, add shallot. Cook for 4-5 minutes, stirring occasionally until shallots are golden brown (take care to not burn them!) Using a slotted spoon or fork, transfer to a paper towel-lined plate and set aside.
Step 4
Increase wok to high heat (the oil from the fried shallots should still be in the pan). Remove beef from marinade, shaking off any excess, and add to the wok in a single layer. Cook for 2 minutes on one side until golden brown, then flip. Add carrots and garlic to the pan and stir to combine. Cook for another 2-3 minutes, stirring often so the garlic doesn’t burn, until the carrots are softened.
Step 5
Once the carrots are softened, add the U.S.-Grown jasmine rice and stir so the grains are coated with oil. Lower heat to medium and push the rice mixture to one side of wok. Pour the lightly beaten eggs onto the other side of wok and cook for 2-3 minutes until the eggs are cooked through. Using a wooden spoon, break up the egg into pieces, then stir all the ingredients so that the egg is incorporated into the rice. Add kimchi and soy sauce mixture to the pan and cook, stirring constantly, until all the sauce has been absorbed. Add green onion tops, season to taste with salt and pepper.
Step 6
Serve topped with the crispy shallots and sprinkled with cilantro, if desired.