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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