Beef Fried Rice with Leftover Prime Rib is the treat we look forward to all year. But why wait!? This recipe will work with any leftover protein and you’ll find yourself using your extra rice to create this dish year-round.
You might also enjoy my kalbi marinade for grilled Korean short ribs!
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We only eat prime rib once a year – on Christmas Day. And it’s an event. My husband makes a sauce reduction that includes two bottles of cabernet, four cups of port and four cups of beef stock boiled down to just two cups. It’s so savory and rich, we just had to find a way to use up every drop of leftover prime rib and sauce. So day-after Christmas leftover prime rib fried rice was born!
Why you’ll love this recipe
You don’t need to make the cabernet reduction to make this rice. You can top this steak fried rice with whatever you have on hand – a bit more soy or a spicy condiment like Sriracha, seaweed-based furikake or just a few chopped green onions.
Just please make this fried rice. It’s the perfect way to use up leftover rice and your leftover prime rib. Make beef fried rice for brunch, lunch or even dinner – just add some steamed veggies or roasted cauliflower on the side.
Ingredients you’ll need
Most of the required ingredients for leftover prime rib fried rice are staples you’ll have on hand or leftovers you’ve created. If you don’t already have sesame oil and oyster sauce in the house, it’s worth buying a bottle of each. You’ll find many other uses for their distinct and savory flavors.
- Cold rice: We generally use medium grain Japanese rice. Kokuho or Nishiki are our favorite everyday brands. A longer grain Chinese style rice could work as well. The key is for it to be cold. If you want to make this and don’t have cold rice, make some rice far enough in advance to chill it. You’ll also want to dig your hands into it and separate out the chunks of rice into more individual grains.
- Sesame oil: This is an oil with a distinctive taste that you should use sparingly. But the flavor is nutty and adds an element of savory you can’t really achieve with any other ingredient.
- Soy sauce: We use a reduced sodium soy as a standard in our home. If you don’t have reduced sodium soy and are sensitive to sodium levels, add the soy half at a time and taste as you go.
- Oyster sauce: This is a thicker, sweeter sauce than soy. Don’t have any? Add some extra soy and a pinch of sugar, use hoisin sauce, or try a teaspoon of fish sauce and a pinch of sugar. Fish sauce has a distinct flavor so use less than the oyster amount and taste before you add the same amount as the oyster measurement.
- Leftover prime rib: You can also use any leftover steak or other beef cuts, chicken, tofu or add in more vegetables like finely chopped pre-cooked carrots.
How to make this recipe
The key to this beef fried rice recipe (or any fried rice) is prepping all the ingredients before you start cooking (mise en place). It comes together very quickly so be prepared!
1. Heat your wok or large high-sided sauté pan to medium high or high heat (only you know how hot your stove top gets) – we were on medium high or a bit higher because our stove top is very hot.
2. As it’s heating, add your vegetable oil. It should be nearly smoking before you add the rice. Throw a grain or two in and see if they bounce.
3. Add the cold crumbled rice and vigorously stir it around so it is coated with oil and thoroughly heated through. It will almost bounce and most of the moisture should disappear.
4. Make a spot for your pre-whipped eggs. Pour them in and then mix thoroughly with the rice. They will both coat the rice and create some small pieces of visible cooked egg.
5. Then add your sesame oil, soy, oyster sauce and mix well. Taste for flavor.
6. Add green onions and pepper to taste. Mix well. Taste for flavor again.
7. Add your prime rib (or other steak or leftover protein) in at the very end – it does not need to cook. Just heat through.
Expert Tips and FAQs for Beef Fried Rice
- Always use cold rice.
- Rice should not be sticky to begin with – you should be able to see individual grains.
- Taste for flavor after you add the liquid flavorings.
- Use a hot large pan or wok. Heat is what makes the magic.
Why yes it does but there won’t be any leftovers, I promise.
As mentioned above, we recommend medium grain rice (Japanese style like Nishiki or Kokuho) but longer grain Chinese style rice will also work. Just make sure it is cold when you start!
Yes you can – we recommend pre-cooking them and adding with prime rib.
You can use any flavorless high heat oil – canola, vegetable, grapeseed.
Other dishes to enjoy if you love beef fried rice
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Leftover Prime Rib Fried Rice
Beth LeeIngredients
- 3 tablespoons vegetable oil
- 3 cups cooked cold rice
- 2 eggs
- 1 teaspoon sesame oil
- 2 tablespoons soy
- 1 tablespoon oyster sauce
- 2-3 stalks green onion chopped
- 2 cups Prime rib diced (10oz/280 grams)
- Black pepper to taste
Instructions
- Have all ingredients prepped and measured (mise en place)
- Heat pan to med high heat and add about 3 tablespoons oil until almost smoking. Add crumbled cold rice and stir until it's bouncy (very little moisture left)
- Make a space for the eggs (premixed and whipped) and add then mix quickly to coat the rice.
- Add sesame oil, soy sauce and oyster sauce and mix well.
- Add green onions and black pepper to taste and stir well.
- Add prime rib at the end just to warm.
Video
Notes
- Serve topped with Cabernet reduction, furikake or Sriracha
- 3-4 main course servings, 6 as a side dish
- Always use cold rice.
- Rice should not be sticky to begin with – you should be able to see individual grains.
- Taste for flavor after you add the liquid flavorings.
- Use a hot large pan or wok. Heat is what makes the magic.
Nutrition
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Cynthia
Perfect Beth, especially with your prime rib. Fried rice is the ultimate “clean out the refrigerator item” as long as you have that oyster sauce, rice, and egg. I still remember when my mom started using oyster sauce back in the ‘70’s for her fried rice, since oyster sauce is not really a typical Japanese ingredient. Have you ever had the salted fish and chicken fried rice? (a typical Cantonese fried rice). It’s also a one of kind flavor.
Beth Lee
No I haven’t! Can’t wait until we can cook together again and go out for some of these dishes too. Erin and I want to have a jook and mandu fest as soon as we can. Lets add fried rice to the list w salted fish and chicken!
Laura
My family loves homemade fried rice. I never added oyster sauce before, so I'm definitely going to try your version next!
Beth Lee
It's one of those ingredients that just has a certain taste that you can't quite replicate. I think you'll love it!
Leigh Olson
Always love a recipe that features some type of leftover as a main ingredients
Beth Lee
Right? It's like two dishes for the price of one.
Sandi
This looks like an awesome dinner idea! I love the idea of using leftover prime rib.
Beth Lee
I love using leftovers plus fried recipe is such a wonderful comfort food!