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Description
This Thai short rib fried rice recipe is a perfect blend of spicy, savory, and sweet flavors. The tender short ribs, colorful vegetables, and fragrant jasmine rice make this dish an excellent choice for a weeknight dinner or a special occasion.
Prep Time
The prep time for this recipe is approximately 20 minutes.
Cook Time
The cook time for this recipe is approximately 2 hours and 30 minutes.
Ingredients
For the short ribs: - 4 bone-in short ribs - 1 tablespoon vegetable oil - 1 teaspoon salt - 1 teaspoon black pepper - 1 onion, chopped - 4 garlic cloves, chopped - 2 tablespoons soy sauce - 1 tablespoon fish sauce - 1 tablespoon brown sugar - 1 tablespoon rice vinegar - 1 tablespoon chili paste - 2 cups beef broth For the fried rice: - 4 cups cooked jasmine rice - 2 tablespoons vegetable oil - 1 onion, chopped - 4 garlic cloves, chopped - 1 red bell pepper, chopped - 1 cup frozen peas - 3 tablespoons soy sauce - 2 tablespoons oyster sauce - 1 tablespoon fish sauce - 1 tablespoon brown sugar - 1 tablespoon chili paste - 2 eggs, beaten
Equipment
- Large Dutch oven - Large skillet - Wooden spoon - Knife - Cutting board
Method
1. Preheat the oven to 350°F. 2. Heat the vegetable oil in a Dutch oven over medium-high heat. 3. Season the short ribs with salt and black pepper. 4. Sear the short ribs in the Dutch oven until browned on all sides. 5. Remove the short ribs from the Dutch oven and set aside. 6. Add the chopped onion and garlic to the Dutch oven and sauté until softened. 7. Add the soy sauce, fish sauce, brown sugar, rice vinegar, and chili paste to the Dutch oven and stir to combine. 8. Add the beef broth to the Dutch oven and stir to combine. 9. Return the short ribs to the Dutch oven and cover with the lid. 10. Place the Dutch oven in the preheated oven and cook for 2 hours and 30 minutes or until the short ribs are tender. 11. Remove the Dutch oven from the oven and let cool. 12. Shred the short ribs and set aside. 13. Heat the vegetable oil in a large skillet over medium-high heat. 14. Add the chopped onion and garlic to the skillet and sauté until softened. 15. Add the chopped red bell pepper to the skillet and sauté for 2-3 minutes. 16. Add the frozen peas to the skillet and sauté for 2-3 minutes. 17. Add the cooked jasmine rice to the skillet and stir to combine. 18. Add the soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste to the skillet and stir to combine. 19. Push the fried rice to one side of the skillet and pour the beaten eggs onto the other side of the skillet. 20. Scramble the eggs until cooked and then stir into the fried rice. 21. Add the shredded short ribs to the skillet and stir to combine.
Notes
- This recipe can be made ahead of time and reheated. - The short ribs can be cooked in a slow cooker instead of the Dutch oven.
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