2 tbsp Shaoxing wine, Substitute: mirin or chicken broth
2 tbsp oyster sauce
1½ tbsp dark soy sauce (optional)
½ tbsp sugar
½ tsp chicken bouillon
½ tsp ground black pepper
Directions
In a small bowl, combine all sauce ingredients: water, soy sauce, Shaoxing wine, oyster sauce, dark soy sauce (if using), sugar, chicken bouillon, and black pepper. Mix well and set aside.
Preheat your Blackstone griddle (or large flat pan) over medium heat with a drizzle of cooking oil. Add the sliced garlic and diced onions, cooking until fragrant and translucent.
Add the mushrooms to the griddle and sear until browned and fully cooked. Remove from heat and set aside.
Spread the cooked rice over the griddle and let it heat for 2–3 minutes. Create a well in the center of the rice.
Place the thinly sliced ribeye into the well in the center of the rice. Let it sear — it's okay if it’s not fully cooked yet.
In a separate section of the griddle, fry the eggs sunny side up. Once cooked, place them on top of the beef.
Reduce the griddle heat to low. Add the corn and cooked mushrooms over the rice and beef. Pour the prepared sauce evenly over everything. Top with the two slices of butter and garnish with sliced green onions.
Right before eating, mix all the ingredients together on the griddle to ensure the beef finishes cooking and the sauce coats everything well.
