Seafood. Steak. In my experience, it’s calorically dangerous to put those two together. If I’m really doing surf and turf at a restaurant, you’ll hear all about it. And the waiter will make more than one trip to retrieve the extra clarified butter I asked for.
How did I run out? Because I’m drenching my food with clarified butter as liberally as an eleven year old drenches their crinkle fries with ketchup. I don’t just douse the lobster or King crab legs with butter. There are others – the steak and likely potato side(s), maybe even the table bread – that are getting the clarified butter treatment.
If I were one of those unforgivable sins I’d be the gluttony one.
Throwing this duo together in a fried rice? A mind&%$#. I don’t know how I didn’t think of this sooner.
Fried rice can be as traditional or as funky as you want it. There are a few must-have Asian condiments that are going to give the rice that “fried rice”-ness, but besides that, the proteins and vegetables are an open casting call.
I gave myself leeway to go non-traditional on the vegetables, almost mimicking the sides you’ll get at any high end seafood & steak restaurant. The result is an extra decadent profile of flavors, and you get the upside of eating something that is unopposed in its ability to make us feel good and full.
I used King crab meat but upgrade to the lobster, if you can. You can always have shrimp in your fried rice. If you’re cooking it for someone else, well, there’s your excuse right there!
Enough talk about excuses – go get your wok nice & hot and start frying! 😊
I N G R E D I E N T S
- 2 cups 1 to 2 day-old takeout white rice, or 2 cups cooked homemade 1 to 2-day old medium to short grain white rice
- 6 – 8 oz. filet mignon, cut into medium-sized cubes
- 1 1 / 2 lb. King crab legs, cooked, shelled, and meat removed
- 1 handful fresh spinach
- 6 stalks asparagus, cut into 1 inch pieces
- 1 / 2 lb. white button mushrooms, stems removed & sliced thick
- 4 cloves garlic, minced
- 1 / 2 lemon, juiced
- 2 egg yolks, for topping
- 1 / 2 stick butter, salted or unsalted
- 1 / 2 large shallot, small diced
- 2 tablespoons vegetable or canola oil
- 3 tablespoons soy sauce
- 1 tablespoon fish or oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili oil
- 3 / 4 teaspoon salt
- 1 / 2 teaspoon pepper
- 4 tablespoons parsley, minced
D I R E C T I O N S
- Cook the white rice according to package instructions if making your own. Drain in a colander and allow to dry out while you cook the rest of the dish.
- Heat the butter and neutral cooking oil in a large skillet. Add the shallot, and sauté on medium heat for 3 to 4 minutes. Add the asparagus and continue to cook for an additional 5 minutes.
- Add the garlic, mushrooms, spinach, and cook until the spinach is wilted.
- Add the beef, and cook until the beef is browned on all sides.
- Add the rice, soy sauce, fish or oyster sauce, sesame oil, chili oil, salt and pepper. Turn up the heat to medium-high, and stir all the ingredients, allowing the rice to adhere to the bottom of the skillet so you get crispy bits of rice throughout the mixture.
- After about 5 minutes of cooking the rice, stir in 2 tablespoons of the parsley and gently fold in the bulk of the crab meat, leaving some for garnish.
- Serve hot, topping each plate with an egg yolk and the remaining minced parsley for garnish.