So what do you do when you bring home leftover prime rib from Lawry’s or any other high-end steakhouse? If you’re Filipino (or any Asian), fried rice is the usual destination of almost any leftover meat. I’ve made fried rice with all kinds of leftover meat, including chicken adobo, baby back ribs, barbecued brisket, and steak. Can prime rib be a viable fried rice meat?
I was at my parent’s house when I decided to do this, and there wasn’t much to work with, so I decided to keep it simple: rice, garlic, meat, eggs and seasonings (Lawry’s Seasoned Pepper and some garlic salt). The directions are fairly simple.
- Chop prime rib into equal sized pieces.
- Mince as much garlic as you want/need.
- Add oil to frying pan. When oil is hot, add minced garlic and work around pan for about 10 seconds.
- Add rice to the pan and stir well to incorporate the garlic so it doesn’t burn.
- After a minute or so, add chopped prime rib and stir for 30-60 seconds.
- Add a couple teaspoons of soy sauce for flavor and color.
- Add a few shakes of seasoned pepper and garlic salt to taste. Repeat as desired.
- Make a well in the rice in the center of the pan and crack two eggs into the well.
- Stir eggs until they just start to set and then mix it into the rice for another minute or two.
- Taste rice and add more seasonings as desired.
This simple preparation works great with almost any meat, and it would have been prettier if we had some green onions on hand. Since the prime rib is going to be cooked all the way through by the end of this process, it doesn’t really look all that special. But as long as you don’t completely overcook the meat, the prime rib is still going to be tender and flavorful and a lot better than using a cheaper, tougher piece of leftover meat.
And isn’t it just a little more decadent to say that you made some prime rib garlic fried rice?
Possibly Related Posts:
- Know Your Ribeye, a.k.a. New Year’s Eve at Ad Hoc
- Cook the Book: Ad Hoc at Home – Blowtorch Prime Rib
- Korean BBQ Tacos
- The Pastrami Project
- Making Tapa with Dad