This easy-to-make prime rib fried rice is an absolutely delicious side dish to make with your leftover prime rib, rice, eggs, peas, and carrots! Pair it with one of my equally wonderful Asian-inspired entrees to use even more of your prime rib in the most flavorful way possible!
Hearty, beefy prime rib leftovers diced up and tossed with perfect fried rice!
Fried rice has never been so tasty! This delicious prime rib fried rice takes umami to new levels of absolute flavor perfection in no time at all!
Pair this tasty side dish with my rich and flavorful entrees like prime rib Mongolian beef or prime rib crispy orange beef! It's also perfect for pairing with my Panda Express entrees like Beijing beef and Shanghai angus steak!
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🥘 Ingredients
- 1 tablespoon Peanut Oil (or preferred vegetable oil)
- 1 large Egg (at room temperature, beaten)
- 2 cups cooked White Rice (a long grain white rice is best, cooled)
- 2 tablespoon Soy Sauce
- ⅓ cup Peas and Carrots (frozen mix, thawed)
- 1 cup Prime Rib (chopped or diced)
- ½ teaspoon Sesame Seed Oil (or use a substitute)
- ½ tablespoon Green Onion (optional garnish, sliced)
🔪 Step-by-Step Instructions
- Bring your wok with the peanut oil to high heat. Once the oil is starting to smoke, add the beaten egg directly in the center of the oil. Stir vigorously while breaking up the egg as it cooks in the hot oil (about 1 minute).
- Break the rice apart before adding to your wok or frying pan. The add the fully cooled, cooked long grain white rice into the wok.
- Stir the soy sauce into the fried rice and eggs. Next, add the thawed peas and carrots mixture (I prefer to warm my frozen mixed peas n carrots before adding them) along with the chopped or diced prime rib leftovers. Stir to mix them into the fried rice.
- Finish the fried rice off by tossing with a drizzle of sesame seed oil and sprinkling the sliced green onion into the fried rice (or just on top as garnish when serving, if desired). Stir and serve immediately.
💭 Tips & Recipe Notes
- Rinsing your rice prior to cooking will help to ensure that you don't have clumpy fried rice.
- Leftover, chilled white rice works best.
- To use freshly cooked rice in a hurry, cook the rice then spread it on a baking sheet to cool quickly.
- Use medium to long grain rice. Do not use short grain rice or Minute Rice. Jasmine rice is my favorite.
- A wok with searing hot oil is best! If you don't have a wok, a large skillet, frying pan, or Dutch oven will also work.
😋 More Prime Rib Leftover Recipes
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📋 Recipe
Prime Rib Fried Rice
Ingredients
- 1 tablespoon peanut oil (or preferred vegetable oil)
- 1 large egg (at room temperature, beaten)
- 2 cups cooked white rice (a long grain white rice is best, cooled)
- 2 tablespoon soy sauce
- ⅓ cup peas and carrots (frozen mix, thawed)
- 1 cup prime rib roast (chopped or diced)
- ½ teaspoon sesame seed oil
- ½ tablespoon green onion (optional garnish, sliced)
Instructions
- Bring your wok with the peanut oil to high heat. Once the oil is starting to smoke, add the beaten egg directly in the center of the oil. Stir vigorously while breaking up the egg as it cooks in the hot oil (about 1 minute).1 tablespoon peanut oil, 1 large egg
- Break the rice apart before adding to your wok or frying pan. The add the fully cooled, cooked long grain white rice into the wok.2 cups cooked white rice
- Stir the soy sauce into the fried rice and eggs. Next, add the thawed peas and carrots mixture (I prefer to warm my frozen mixed peas n carrots before adding them) along with the chopped or diced prime rib leftovers. Stir to mix them into the fried rice.2 tablespoon soy sauce, ⅓ cup peas and carrots, 1 cup prime rib roast
- Finish the fried rice off by tossing with a drizzle of sesame seed oil and sprinkling the sliced green onion into the fried rice (or just on top as garnish when serving, if desired). Stir and serve immediately.½ teaspoon sesame seed oil, ½ tablespoon green onion
Notes
- Rinsing your rice prior to cooking will help to ensure that you don't have clumpy fried rice.
- Leftover, chilled white rice works best.
- To use freshly cooked rice in a hurry, cook the rice then spread it on a baking sheet to cool quickly.
- Use medium to long grain rice. Do not use short grain rice or Minute Rice. Jasmine rice is my favorite.
- A wok with searing hot oil is best! If you don't have a wok, a large skillet, frying pan, or Dutch oven will also work.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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