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Stir-Fried Rice Beefy T Bowl 03:34

Roy Choi

Chef Roy's popular stir-fried rice dish from his restaurant Chego.

Stir-Fried Rice Beefy T Bowl 03:34

Roy Choi

Chef Roy's popular stir-fried rice dish from his restaurant Chego.

Intermediate
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Heat a wok or large frying pan on high. Once hot, add the oil. Then add the Thai basil, cilantro, onion, green onion, chile, garlic, and ginger. Toss together until "al dente" or until aromatic. 00:23

  2. 2. Add the prime rib and rice, stir together. Adjust the heat and/or add additional oil, if necessary. Then stir in the garlic soy sauce and sambal. 01:00

  3. 3. Once the sauces have been incorporated, remove the stir fry from the wok and spoon into a serving bowl. 02:20

  4. 4. Garnish the stir fry with the egg, bell peppers, fried shallots, and sesame seeds. Add any chiles, cilantro, or Thai basil, as desired. Serve with a dollop of garlic soy paste. 02:38

What You'll Need

Equipment

- Wok or fry pan
- Small fry pan 
- Chef's knife 
- Spatula 
- Spoon 
- Serving bowl 

Ingredients

- Canola oil (4 tablespoon)
- Thai basil (4 to 6 leaves, plus extra for garnish)
- Cilantro (4 to 6 leaves, plus extra for garnish)
- Onions, sliced (1/4 cup)
- Green onions, chopped (1/4 cup)
- Red Fresno chile, minced (1 teaspoon, plus extra for garnish)
- Ginger, grated (1 teaspoon)
- Garlic, minced (2 cloves)
- Prime rib (5 ounces, chopped)
- Rice, cooked (2 cups)
- Garlic soy sauce (1/2 cup)*
- Sambal or other chile paste (2 tablespoons)
- Egg (1, cooked sunny-side up)
- Red bell pepper, finely diced (2 teaspoons)
- Fried shallots (1 tablespoon)
- Sesame seeds (1 teaspoon)
- Garlic paste (1 tablespoon)*

*For the garlic paste and soy sauce recipe, see Chef Notes. 

Chef Notes


Sambal is an Indonesian condiment made with chile peppers and salt. Variations can also include ingredients such as onion, fish sauce, lime juice, lemongrass, sugar, garlic, oil, or rice vinegar. Sambal can be purchased at Asian markets and some grocery stores. 

Chef Roy uses a few ingredients that are specific to his restaurant Chego.
-- Garlic paste - Made by slowly pureeing garlic cloves and mixing with soy sauce. Use fresh, or allow the sauce to ferment by adding oil and a pinch of turmeric and salt. Store in an air tight container in the refrigerator. 
-- Garlic soy sauce - Consists of garlic, ginger, sugar, and chiles simmered together for several hours. His garlic paste is made from the solids of this mixture that have been puréed and fermented.

To make garlic soy sauce at home you will need:
1/2 cup of soy sauce
2 cloves of minced garlic
3 teaspoons of grated ginger
3 teaspoons of sugar
1/2 teaspoon of chili seeds 

Steps: 
1. Place the soy sauce and sugar in a saucepan and cook over low heat for about 5 minutes, or until the mixture has thickened slightly. 
2. Remove the sauce from heat and stir in the ginger, garlic, and chili seeds. Stir until all the ingredients are well combined. 
You can use the sauce immediately or store the sauce in the refrigerator for up to a week.

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Chef Roy Choi

Los Angeles

Regarded as the godfather of the food truck movement with his Kogi BBQ truck, Roy Choi’s masterful fusion of Korean and Mexic... read more