Chinese Takeout-Style Steak Fried Rice (with a little Spanish Twist)

Start out by making a simple Yellow Rice with 1.5 cups of rinsed Jasmine Rice and the suggested amount of water. Then add 1/2 tablespoon of olive oil, 1/2 packet of Sazon, 1.5 teaspoons of chicken bouillon powder, and 1 bay leaf. Stir it all up and cook for the suggested amount of time. When it’s done, spread it out on a tray to let it completely cool.

Then get 1 pound of Palomilla steak, and cut it into bite sized pieces. Add it to a bowl with 1 tablespoon of soy sauce, 1 tablespoon of neutral oil, 1 tablespoon of corn starch, 1 teaspoon of baking soda, pepper, and the rest of your Sazon packet. Mix this all up, and let it sit for about 30 minutes. This process is called “velveting,” and it tenderizes the steak.

Then get 3 eggs, and whisk them together with some soy sauce. In a pan on medium heat, add about a quarter inch of high heat oil, and fry up the eggs until they’re just done. Then set them aside.

Then fry up all of the steak until it’s nice and browned, and set it aside as well. Add a little more oil to the pan along with 1 cup of diced onion, 1 cup of peas, 1/2 cup of diced carrots, and 1 tablespoon of minced garlic. Once the onions are tender, add in the yellow rice, all of the steak, soy sauce (to taste), all of the eggs (chopped up), and a little msg (if you want to take it up a notch). Sauté it all for a few minutes, then take it off the heat, and mix in fresh cilantro and bean sprouts right before serving. Enjoy💜