Short Rib Fried Rice
Servings 2
Equipment
- Wok or Large Skillet
Ingredients
- 1 tbsp butter or vegetable oil
- ¼ yellow onion chopped
- 1 tsp toasted sesame oil
- 2 tsp ginger paste
- 2 cloves of garlic minced
- Pinch of crushed red pepper flakes
- 2½ cups cold leftover garlic rice for best results–use cold leftover rice!
- ½ cup of leftover cooked Korean flanken short ribs cut off of bones, and into small pieces
- 1½-2 tbsp soy sauce to taste
- 1 large egg well-beaten
Serving:
- Green onions sliced
- Toasted sesame seeds
- Spicy chili crisp
- Sriracha
Instructions
- Prep the meat and vegetables, whisk the egg, and have all the other ingredients ready before starting the cooking process.
- Add the butter or vegetable oil to a large skillet or wok over medium-high heat. Once very HOT, add the onion then cook, stirring occasionally, for 2-3 minutes or until slightly tender.
- Add the toasted sesame oil, ginger, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
- Add the rice and beef and stir until well combined. Add the soy sauce and stir to coat evenly and cook until warmed through, about 2-3 minutes.
- Push the fried rice to the side of the wok and add the well-beaten egg. Allow to cook for 45 seconds then stir to scramble.
- Toss with the fried rice until well combined. Pour into a serving bowl.
- Sprinkle with green onions and toasted sesame seeds then serve immediately with sriracha, chile crisp, and soy sauce on the side. Enjoy.