Steak and Egg Fried Rice
Steak and Egg Fried Rice
Serves:
4 people
Prep Time:
10 minutes
Cooking Time:
30 minutes
Ingredients
- 2 tablespoons Secret Aardvark Drunken Garlic Black Bean Sauce
- 2 teaspoons sugar
- 4 scallions, thinly sliced (white and green parts separated)
- 1 cloves garlic, finely grated
- 2 teaspoon toasted sesame oil
- 12 ounces skirt steak, thinly sliced
- Kosher salt and freshly ground pepper
- 4 teaspoons vegetable oil
- 3 cups cooked brown rice
- 4 cups baby spinach
- 1 cup bean sprouts
- 4 large eggs
- Sriracha, for topping
Instructions
- Combine the Secret Aardvark Drunken Garlic Black Bean Sauce, sugar, scallion whites, garlic and sesame oil in a large bowl; add the steak and let marinate for 10 minutes.
- Preheat a large nonstick skillet over high heat. Add the steak and marinade and season lightly with salt and pepper. Cook, undisturbed, until the steak starts browning around the edges, about 3 minutes. Stir and continue cooking until the steak is just cooked through, about 2 more minutes. Remove to a bowl.
- Heat 2 teaspoons vegetable oil in the skillet. Add the rice, season with 1/2 teaspoon salt and cook, stirring occasionally, until slightly crisp, about 3 minutes.
- Stir in the spinach until just wilted. Add the steak and any juices from the bowl; heat through.
- Remove from the heat and stir in the bean sprouts; season with salt and pepper. Divide among bowls.
- Wipe out the skillet, return to high heat and add the remaining 2 teaspoons vegetable oil. Crack in the eggs, season with salt and cook until the whites are set but the yolks are still runny, about 3 minutes.
- Top each rice bowl with an egg and the scallion greens. Drizzle with sriracha and more Secret Aardvark Drunken Garlic Black Bean Sauce for an umami kick!
- Enjoy!