Deep Fried Honey

In a small bowl whisk together the soy sauce, honey, oyster sauce, minced garlic, mirin, Maggi sauce, ground ginger, and black pepper. Set it aside. Add your cooked rice to a bowl and press down on top of it, to pack it into one large round. Set that aside as well.

Place a 10″ non-stick skillet over medium-high heat. Add your vegetable oil, and let it preheat until the oil is shimmering, about 3 minutes.

Add your diced onions to the pan, stir to coat in the oil, and then spread them out into an even layer. Let them cook until they’re browning around the edges, then give them a stir and gather them into the center of the pan.

Turn the bowl of rice over onto the sautéed onions, and carefully lift the bowl, leaving you with a mass of rice in the shape of the bowl.

Add your shaved steak to the edges of the skillet, around the rice, then sprinkle half of your green onions and all the corn on top of the rice.

Pour the sauce over the meat, making sure all the meat gets a bit of sauce, then pour the remainder over the rice, corn, and scallions. You don’t have to use all the sauce if you don’t want to.

Next, top the rice with the garlic butter. Let the skillet continue to sizzle undisturbed for one full minute, then use a spatula to stir everything together: I like to start by pushing the rice apart and working the garlic butter along the surface of the pan to melt it, then I scoop the meat from the edges of the pan and bring them to the center, stirring and turning as I go. Continue until all the ingredients are well combined, and the sauce distributed throughout.

Optional: Press the Beef Pepper Rice down into the skillet, smoothing it into one even layer. Let the rice continue to cook undisturbed for 5 minutes or so, to get a nice, crispy bottom.

Serve with more scallions and fried garlic sprinkled over the top. Dassit!