THE ULTIMATE GRIDDLE FIRE BEEF FRIED RICE makes 6 servings · total 40m · tested A highly choreographed, 6-serving flat-top fried rice. Features a fast- seared "jerky-beef" mix-in, paper-thin shaved beef on top, and a two- sauce system: a scoopable soy-tomato glaze for the rice and a drinkable Yum Yum sauce for finishing. INGREDIENTS -- The Advance Prep -- 500 g long-grain white rice (dry, rinsed) 500 g water broccoli (cut into florets; 1 large head) -- The "Drinkable" Yum Yum Sauce -- 200 g mayonnaise 25 g unsalted tomato purée 20 g butter (melted) 15 g sugar 10 g apple cider vinegar 5 g granulated garlic 2 g paprika 1 g MSG -- The "Scoopable" Fried Rice Sauce -- 90 g soy sauce 45 g unsalted tomato purée 45 g butter (melted) 30 g sesame oil 15 g sugar 10 g fresh garlic (minced; or 5g granulated) 5 g fresh ginger (minced; or 2g ground) 3 g MSG -- The Fire Beef (Prepared Two Ways) -- 250 g Fire Beef (diced; The Mix-In) 3 g cornstarch 5 g soy sauce Fire Beef (shaved paper-thin; The Topper (remaining amount)) -- The Veggies & Eggs -- 200 g carrots (finely diced) 200 g yellow onion (finely diced) 200 g frozen peas eggs (lightly beaten; 6 fresh eggs) -- The Griddle Fats & Fresh Herbs -- 30 g neutral oil (divided into two 15g portions) 60 g butter (divided into 30g, 15g, and 15g portions) fresh basil (roughly chopped; massive handful) fresh mint (roughly chopped; massive handful) STEPS I. The Advance Prep 1. The Pressure Cooker Rice: Pressure cook the rinsed rice and water on High for 3 minutes, followed by a 10-minute Natural Release. Fluff, spread on a baking sheet, and chill in the fridge/freezer until cold and dry to the touch (yields ~1,500g cooked rice). 2. The Blanched Broccoli: Boil the broccoli florets for 2-3 minutes until bright green. Drain and set aside for plating. 3. The Beef Mix-In: Toss the 250g of diced Fire Beef with the 3g cornstarch and 5g soy sauce. Keep the shaved Fire Beef separate. II. The Sauces 1. Yum Yum Sauce: Whisk together all Yum Yum sauce ingredients until smooth and chill in the fridge. 2. Fried Rice Sauce: Whisk together all Fried Rice sauce ingredients and set aside near the griddle. III. The Flat-Top T+ Execution Schedule 1. T+ 0:00 (The Jerky-Beef Sear): Squeeze 15g neutral oil onto the hottest zone. Immediately drop the cornstarch-coated diced beef. Spread it flat and do not touch it for 45 seconds to let that crust form. 2. T+ 0:01 (Toss and Clear): Toss the beef rapidly for 15 seconds until the edges are caramelized and sticky. Push to the cool zone. 3. T+ 0:02 (The Veggie Sauté): Melt 30g of butter on the medium-hot zone. Drop the diced carrots and diced yellow onions into the butter. Sauté, tossing occasionally, until they become soft and translucent. 4. T+ 0:06 (The Peas & The Eggs): Toss the frozen peas into the veggies and cook for 30 seconds. Push the entire vegetable pile to the cool zone. Melt 15g of butter on the hot zone. Pour your 6 beaten eggs directly onto the butter. Scramble aggressively, chopping the eggs into fine pieces as they set. Push them into the veggie pile. 5. T+ 0:08 (The Rice Drop): Squeeze your final 15g of neutral oil onto the largest hot zone. Drop the massive 1,500g mountain of chilled rice onto the oil. Use your spatulas to rapidly chop vertically, breaking up any clumps without smashing the grains. Drop the final 15g of butter directly into the center of the rice pile. 6. T+ 0:10 (The Grand Convergence): Pull the crispy beef, veggies, and eggs back into the center with the rice. Toss everything together. Pour your entire batch of the "Scoopable" Fried Rice Sauce evenly over the top of the pile. 7. T+ 0:11 (The Glaze & Toast): Toss vigorously and continuously. Keep tossing until the liquid is fully absorbed, the steam subsides, the grains turn a rich reddish-brown, and the rice starts to dance slightly on the steel. 8. T+ 0:13 (The Basil Fold & Pull): Turn off the heat. Scatter half of your chopped fresh basil over the hot rice. Fold it in gently just until it wilts from the residual heat. Immediately pull the massive batch of fried rice off the griddle and into a large serving vessel. IV. The Bowl Assembly 1. The Base: Scoop the cohesive fried rice into the center of the six bowls. 2. The Edge: Nestle the blanched broccoli florets in a crescent shape around the rice. 3. The Protein: Fan the cold, paper-thin slices of Fire Beef over the top center. 4. The Sauce: Drizzle heavily with the rich Yum Yum sauce. 5. The Garnish: Top the peaks with the remaining fresh basil and mint. EQUIPMENT Outdoor griddle, spatulas, electric carving knife (for shaved beef), pressure cooker. FOOD SAFETY Ensure rice is cooled rapidly if not cooking immediately to prevent Bacillus cereus growth. STORAGE Refrigerate leftover fried rice and Yum Yum sauce in separate airtight containers for up to 3 days. LICENSE CC BY 4.0: share and adapt freely, credit longproof and link to https://longproof.duckdns.org/recipes/the-ultimate-griddle-fire-beef-fried-rice.txt https://creativecommons.org/licenses/by/4.0/