1 cup frozen mixed vegetables (peas, carrots, corn)
2 large eggs (beaten)
2 tbsp butter (divided)
1 green onion (white part for cooking, green part for garnish)
1/2 cup bean sprouts (seasoned with soy sauce)
Directions
In a small bowl, whisk together the soy sauce, Bachan's Hot & Spicy, sesame oil, hoisin sauce, rice wine vinegar, teriyaki glaze, Island Stir Fry Seasoning, and sesame seeds. Set aside.
Preheat the Blackstone Griddle to high heat.
Season the NY Strip steaks generously with kosher salt, black pepper, and Island Stir Fry Seasoning.
Place the steaks on the hot griddle and sear for 3-4 minutes per side for medium-rare (adjust for desired doneness).
In the last minute of cooking, brush the steaks with the special sauce to create a glossy glaze.
Remove the steaks from the griddle and let them rest for 5 minutes. Slice thinly against the grain.
Melt 1 tablespoon of butter on the griddle over medium heat. Add the beaten eggs and scramble until fully cooked. Remove and set aside.
Add the remaining tablespoon of butter to the griddle. Sauté the white parts of the green onion and frozen vegetables for about 3 minutes until tender.
Stir in the precooked rice and Island Stir Fry Seasoning, tossing to combine. Spread the mixture out and cook for 3-4 minutes until lightly crisped.
Return the scrambled eggs to the rice and stir to combine.
Quickly sauté the seasoned bean sprouts separately, then fold them into the fried rice.
Plate the fried rice as a base on a serving dish. Arrange the sliced NY Strip steak on top of the rice. Drizzle the remaining special sauce over the steak. Garnish with the green parts of the green onion.
