Bang Bang Ribeye Fried Rice | Recipeish | Gustus Vitae

Yield: Serves 4.
Time Estimate: 2 Hours, including 1 1/2 hours unattended.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.

It's in the name, but Bang Bang Ribeye Fried Rice is even more delicious than it sounds. Transform yesterdays leftover rice into the ultimate flavor vehicle for big, beautiful umami flavors: seared steak, runny yolk eggs, and that pinky poppin' flavor running throughout everything.

The breakfast, lunch, and dinner of champions.


  • 2 Ribeye steaks
  • 2 Cups yesterdays rice
  • 4 Eggs
  • 8 Tbs Bang Bang Flavor Gang BBQ Seasoning
  • 4 Tbs Pinky Poppin' Umami BBQ Seasoning
  • 5 Green onions
  • 1 1/2" finger of ginger
  • 2 Tbs Lemongrass puree, or 1 stick fresh lemongrass
  • 4 Tbs kimchi, and another 2-3 Tbs kimchi liquor
  • 2 Tbs low sodium soy sauce
  • 3 Tbs generic cooking oil
  • 2 Tbs extra virgin olive oil
  • 2 Tbs unsalted butter
  • 1 Tbs sesame seed oil
  • 1 Strip nori for garnish
  • Trim ribeyes of any excess fat, rub generously all over with olive oil and 4 Tbs Pinky Poppin' Umami BBQ Seasoning and 4 Tbs Bang Bang Flavor Gang Seasoning.
  • Vacuum seal and pop in a water bath at 129F for 1 1/2 hours.
  • Prep the fried rice ingredients: peel and finely mince ginger, dice kimchi and reserve liquor, and after slicing off the root of the green onions, cut in half, separating the green from the white.
  • Cut the green stem "fancy", slicing thinly a 45 degree angle, and reserve. Thinly slice the white.
  • Cut a 1/2 sheet of nori into thin strips, and reserve.
  • Remove steaks from their bath, pat dry, and bring a cast iron pan up to a ripping high heat. Add 1 Tbs cooking oil and then steaks, cooking for 1 minute before flipping, adding unsalted butter, and cooking for another minute, basting with the butter as you do.
  • Remove from heat, tent with foil, and reserve.
  • Bring a wok up to high heat, and add 2 Tbs cooking oil, rolling it around to coat the sides.
  • Add the green onion whites, ginger, and lemongrass, stirring and shaking the wok until they begin to brown.
  • Add in kimchi and sesame seed oil, cooking and stirring for a further minute.
  • Pour in yesterdays rice, along with kimchi liquor and soy sauce.
  • Shake over 2 Tbs Bang Bang Flavor Gang BBQ Seasoning and 1 Tbs Pinky Poppin' Umami, stirring, tossing, and breaking up the rice as you do.
  • Bring a medium non stick pan up to low heat, and crack in 4 eggs.
  • Cook rice, shaking and stirring constantly, on medium high for about 4 minutes, or until fully incorporated and just beginning to stick. Taste for flavor, adding more Bang Bang Flavor Gang as desired, and remove from heat.
  • Thinly slice reserved ribeyes against the grain.
  • To plate, divide fried rice into 4 portions, topping each with 1 of the sunny side up eggs.
  • Lay down ribeye strips, and sprinkle over nori strips and fancy cut green onions. 
  • Dust plates with Bang Bang Flavor Gang, serve with some ice cold beverages to wash it all down with, and devour.