Once your griddle is smoking hot, add a little olive oil to the griddle and lay the shaved ribeye in the oil to cook. Spread out the steak and chop it into small bites. Aim for a quick sear on the steak to achieve a nice Maillard reaction (crispy). Season with 1-2 tbsp of soy sauce and 1 tbsp of Bachan’s (if using).
While the steak is cooking, create a cooler zone on the griddle and add two bags of Ben's rice. Spray with water to steam and cook. Also, in a separate area on the griddle, scramble 3 eggs and season with kosher salt and coarse black pepper. When the rice is cooked and softened, incorporate the scrambled eggs, add 1 tbsp of unsalted butter, 1 tbsp sesame oil, bean sprouts, shaved carrots, cabbage, and red Chile. Season with 2 tbsp of soy sauce, 1 tbsp of Bachan’s (if using), and 1 tbsp of sesame seeds. Mix well and enjoy!
