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!
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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.
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.