Short Rib Fried Rice

Short Rib Fried Rice

3 eggs, cracked and whisked in a bowl

1 package Korean cut short ribs, bone and some fat removed and cut into ½ - 1 inch pieces*

1 medium zucchini, cut into ¼ inch pieces

½ bunch scallions, white/light green and dark green separated and thinly sliced

1 2 inch piece of ginger, finely chopped or grated

3 cups pre-cooked white rice

1 tablespoons oyster sauce

1 tablespoon soy sauce

1 ½  tablespoon neutral oil

1 tablespoon sesame seeds

Kosher salt, to taste

Season the eggs with a generous pinch of kosher salt. Heat a large skillet over medium-high heat until hot, add one tablespoon of the neutral oil and pour in the eggs. They will bubble and ripple, leave to cook for a few seconds before swirling with a rubber spatula. Cook for just under a minute and remove to a bowl. 

Season the short rib pieces with salt. Lower the burner to medium heat and add the remaining ½ tablespoon oil to the pan followed by the short ribs to the pan. Cook for 2-3 minutes until lightly browned on all sides. Add the zucchini and scallion whites and saute for another minute. Add the ginger and saute together for another minute. Add in the rice and break up with a large spoon or spatula. Toss to combine and cook for another 2-3 minutes, allowing the rice to crisp up in the pan. Add the eggs and break up with a spatula, mix to combine. Add the oyster sauce and soy sauce and mix thoroughly. Finish with sesame seeds and scallion greens to serve. 

*You can save the bones and scraps to use for bone broth or stock!