Home » Vault » Short Rib Fried Rice
Short Rib Fried Rice
Short rib. Fried. Rice. Just a heads up, this recipe is super time consuming. But, with patience and effort comes a reward that is so worth it. This dish is pure decadence. It's got the flavors, the textures, and it's oh so good. It starts with braising your short rib, then using that leftover braising liquid to cook your rice. Not only are we being resourceful and waste-free, but the rice absorbs allllll that goodness! This becomes the base for our fried rice. Top it off with some fried crispy shallots and garlic and you have yourself a masterpiece. Something I wish I did was to top it off with something pickled for extra acid to cut the richness. If you have any pickled goods–carrots, radishes, onions, chilies, etc.. That would definitely help to elevate this dish! Please note: leaving in the fridge overnight is a necessity for this recipe. Doing this helps the rice to harden and dry up–this is the secret to a good fried rice. If you don't wait overnight, your fried rice will come out mushy and wet.
Ingredients
Method
More from the Vault
Homemade Snickers Bar
I love Snickers bars, and I had no idea how easy it is to make them from scratch! No complicated steps, barely…
French Brioche
Brioche is one of the richest doughs I’ve ever made, yet fluffy like a cloud. Unlike the common assumption, th…
Vodka Pasta
Vodka pasta is one of those delicious dishes which is faaar greater than the sum of its parts. This is a tough…
One Pot Shawarma Rice
This a super easy one pot dish inspired by one of my favorite foods on Earth. I marinate my chicken thighs in…
Flour Tortillas
What's up, tortilla lovers! If you're a fan of Mexican food (and who isn't?), you know that nothing beats the…
Sheetpan Chicken Kefta
You guys went bonkers for my sheetpan kefta recipe, so I went ahead and developed a lighter version with chick…
Babish's Ultimate Chicken Parm
A couple of subtle but noticeable changes to the orthodoxy of chicken parm make this a luxurious and addiction…
Chicken Parmesan
Today on basics, we are making chicken parmesan!