GARLIC STEAK FRIED RICE

For Fried Rice

• 2-3 tbsp neutral oil (divided)
• 2 eggs (whisked with 1 tbsp water)
• 2 cups cold cooked Calrose rice or Sushi rice 
• 3 green onions, chopped
• 3 tsp dark soy sauce
• 1 tbsp oyster sauce

For Garlic Chips

• 5 cloves garlic
• 1½ cups neutral oil 

For Steak

• 1½ lbs. striploin steak or ribeye 
• 1 tsp kosher salt
• 2 tbsp butter
• 1½ tsp regular soy sauce
• ½ tsp Maggi seasoning
• ¾ of the garlic chips in oil (mentioned above), cooked 
• 1 bunch of green onions
• 1 tsp fresh or dried chives (optional)

Garnish with: chopped green onions, dried/fresh chives, fried egg(s), and Mama Teav's Hot Garlic‍

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To make Garlic Chips in oil

1. Start by slicing the garlic cloves thinly with a knife or mandolin.
2. Next, pour enough oil into a saucepan, and then add the sliced garlic cloves into it.
3. Set the heat to medium and let the garlic cook for approximately 10-15 minutes while stirring the contents of the saucepan.
4. Watch the garlic chips; they should reach a golden-brown hue.
5. Remove garlic mixture from pan and place in a heat proof bowl (do not discard the oil).

To Make Striploin Steak

1. Begin by cutting the striploin steak into bite-sized cubes, around one inch in size.
2. Sprinkle the meat with a pinch of kosher salt to enhance its flavor.
3. Preheat a wok (frying pan) on high heat until it is hot enough to sear the beef.
4. Add the seasoned beef to the hot pan, and sear for one to two minutes on each side until it is browned. 
5. Add the butter, three-quarters of your cooked garlic oil mixure, a dash of regular soy sauce, and Maggi seasoning to the pan. 
6. Stir the mixture well for a minute, ensuring the beef is coated evenly with the flavors. Continue to cook the beef until the butter has been absorbed into the beef. The beef should start to crisp up. 
7. Sprinkle the remaining minced garlic or garlic chips and chopped green onions over the beef, and mix the ingredients. 

To make Fried Rice

1. Add in cooked cold rice, dark soy sauce, and oyster sauce, and stir-fry continuously for around five minutes. (Add more dark soy sauce as per your preference). Use a wooden spoon and continue to move and break the rice up. You want to fully incorporate the dark soy sauce and oyster sauce until there are no white rice pieces. This can take a minute for the rice to heat up, and it will mix well. 
2. Whisk two eggs and a tablespoon of water in a small bowl.
3. Push fried rice to one side of the wok, to prepare to cook the eggs.
4. Add a tablespoon of oil to the side of the pan and pour in the whisked eggs directly to the wok/skillet (where there is no fried rice).
5. Allow it to cook undisturbed for about two minutes until it sets, then chop it into small pieces.
6. Finally, top it off with freshly chopped green onions and hot garlic (optional), ready to serve.

Note – Cold-cooked is the best choice for making fried rice because it is drier and has a firmer texture than freshly cooked rice. It makes it easier to stir-fry and prevents the rice from turning mushy when mixed with other ingredients.

Use leftover rice chilled in the refrigerator for at least a few hours for the best results. It will help ensure the rice is dry and not sticky when frying.