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Beef and Collard Greens Fried Rice

Chef Nyesha Arrington shows you how to take a premium cut of beef and stretch it to feed a crowd.

Ingredients

  • 1 beef Ribeye Steak (about 2-2/3 pounds)
  • 2-3/4 teaspoons Kosher salt

Collard Greens: 

  • 1/3 cup onion, small dice
  • 1-1/2 tablespoons garlic, minced
  • 1-1/2 tablespoon beef tallow or butter
  • 1-1/2 pounds collard greens, sliced, 2 inches long x 1/2 inch wide
  • 2 tablespoons smoked paprika
  • 4 teaspoons apple cider vinegar

Fried Rice Base: 

  • 2/3 cups beef tallow or butter
  • 8 cups cooked jasmine rice (day-old, cold)
  • 3 tablespoons garlic, sliced thin
  • 2 tablespoons ginger, thin sliced julienne 
  • 1-1/2 cups scallions, thin bias cut

Sauce: 

  • 1/3 cup gluten free soy sauce
  • 2 tablespoons oyster sauce
  • 4 teaspoons fish sauce

Finish: 

  • 1/2 cup frozen peas
  • 3 tablespoons butter
  • 2-1/4 teaspoons sesame oil
  • 1/2 cup scallions, thin bias cut
  • 1 fried egg
  • Chili crisp, crispy garlic and lemon juice, for garnish

Cooking

  1. Cook collards. Sauté onion and garlic in oil. Add collards, smoked paprika, cook until tender but still green. Finish with vinegar. Set aside.
  2. Cook ribeye. Season ribeye with salt. Hard sear in hot pan. Rest, then slice. Cook until it reaches medium rare (145°F) doneness. It will warm in rice. 
  3. Fry rice. Heat tallow in large cast iron pan. Add garlic, ginger, scallion whites-bloom.
  4. Add rice-break up and toast. 
  5. Build. Add collards and sauce. Toss over high heat. Add peas, toss.
  6. Finish with butter, sesame oil, scallion greens and fried egg.

Nutrition

Nutrition information 8 servings: 740 Calories; 37.0 g Total Fat (15.5 g Saturated Fat; 0.2 g Trans Fat; 3.6 g Polyunsaturated Fat; 14.5 g Monounsaturated Fat); 294.0 mg Cholesterol; 2004.0 mg Sodium; 58.0 g Total Carbohydrate; 6.1 g Dietary Fiber; 2.4 g Total Sugars; 0.0 g Added Sugars; 42.0 g Protein; 301.0 mg Calcium; 6.2 mg Iron; 858.0 mg Potassium; 1.1 mcg Vitamin D; 0.6 mg Riboflavin; 16.5 mg Niacin; 1.1 mg Vitamin B6; 2.1 mcg Vitamin B12; 447.0 mg Phosphorus; 7.0 mg Zinc; 60.7 mcg Selenium; 191.4 mg Choline

Chef Nyesha Arrington