Short Rib Fried Rice

Short rib meat as tender as butter and coated in sauce from my all-time favorite Asian Short Rib recipe is the starting point for this delicious saucy fried rice. A handful of vegetables and pomegranate molasses create a rich and flavorful meal that’s deeply satisfying.

Fried rice is one of those dishes that can be created at a moment’s notice with leftover rice and pretty much any variety meat and vegetables that you have hanging around inside of your refrigerator. At least that’s usually what fried rice means at my house.

Because, really, fried rice is the perfect solution for leftovers. Suddenly that 1/4 pound of this and 1/2 cup of that are revived into an entirely different meal.

This version of fried rice with hunks of tender short rib meat and veggies is no exception. If you’ve made a batch of Asian Short Ribs and somehow managed to not inhale them all in one sitting, making fried rice is a delicious way to stretch however much you have left over into a whole new meal. But, here’s the thing…

Sometimes I like to make an entire recipe of Asian Short Ribs just for the purpose of adding the meat to this fried rice recipe. That’s the beauty of it. Add a little bit of short rib meat or a lot of short rib meat – it’s all good. 

Use whatever vegetables you like.

For the most part, the instructions for any fried rice recipe should be viewed as guidelines rather than rules. With the exception of the rice, all the other ingredients can generally be swapped out for others. Usually when I make this, I like to use broccoli florets and green beans. But, there’s no reason in the world why you couldn’t use bell peppers, cabbage, peas, broccoli rabe, cauliflower… or whatever kinds of vegetables you want.

Just keep the quantity of vegetables more or less the same and chop them into fairly small pieces. Some vegetables take longer to cook than others, so just be mindful of whether the veggies you choose need to stay in the pan for a few minutes longer. As always, when in doubt, taste and taste again.

Preparing rice for fried rice.

It’s really important that the rice for fried rice be well chilled – refrigerated for at least 12 hours – before frying it. Freshly cooked rice will clump up into a starch mess if you cook it without letting it chill for a long time. Chilled leftover rice undergoes a process called retrogradation, which essentially means that the starch in the rice crystalizes a bit, firming each grain up enough to withstand a second round of cooking.

If you happen to have a couple cups of leftover fried rice in your refrigerator that’s been chilled for at least 12 hours, you’re good to go. If you don’t, no worries. The recipe will take you through a chilling process that only takes 20 minutes.

To quickly prepare rice for frying, here’s what you do:

  • Sauté the grains in oil before boiling. This coats the individual grains in oil, which helps keep the grains for clumping together when you fried.
  • Cook the rice in a bit less water than you otherwise would and let it sit off-heat for about 10 minutes covered in a dish towel, which will absorb any excess water.
  • Spread the rice out on a baking sheet and refrigerate for 20 minutes to dry it out and firm it up for a second round of cooking.

Short Rib Fried Rice

Short Rib Fried Rice

Yield: 4-6 Servings

prep time: 45 minutes

cook time: 18 minutes

total time: 1 hour 3 minutes


For the short rib meat:

  • 1 recipe Asian Short Ribs: Follow the recipe instructions to turn the cooking liquid into a sauce, reducing the liquid until you have 1 cup of sauce. Remove the meat  from the bone and shred. Use as much or as little short rib meat as you like for this dish, reserving the rest for other dishes. *See the list of recipes above that include short rib meat.

For the rice:

  • 1 1/2 cups jasmine or long-grain white rice
  • 1 1/2 tbsp vegetable oil
  • 2 cups water
  • 1/4 tsp salt

For the Fried Rice:

  • Salt and pepper
  • 1 cup green beans, fresh or frozen and thawed, cut into 1/2-inch pieces
  • 3 tbsp butter, divided
  • 2 large eggs, lightly beaten
  • 1/2 cup diced shallot
  • 1 cup broccoli florets
  • 1/4 cup pomegranate molasses


Cook and chill the rice:

  • Pour the rice into a fine-mesh strainer and rinse under cold running water until the water runs clear.  This helps remove any excess starch from the grains. Let drain.
  • Heat oil in a large saucepan over medium heat until hot and shimmering. Add the rice and cook, stirring constantly, for 1 minute.
  • Add the water and salt. Increase the heat to high and bring to a boil. Reduce the heat to low, cover the pan, and cook until the rice has absorbed all the water, about 17-18 minutes. Remove the pan from the heat, remove the lid and cover the pan with a clean dishtowel that’s been folded in half. Replace the lid, setting it over the dish towel and let stand for 10 minutes.
  • Spread the rice out in an even layer onto a baking sheet. Let cool 10 minutes then chill in the refrigerator for 20 minutes. While the rice chills, proceed with the rest of the dish. (You can prepare the rice up to 2 days ahead of time. Scoop into an airtight container and store in the refrigerator until ready to use.)

Make the Fried Rice:

  • Put the green beans in a microwave safe bowl and sprinkle with 1 tablespoon of water and about a 1/2 tsp of salt. Cover and cook in the microwave on high for 4 minutes, until crisp-tender. Set aside.
  • Add 1 tablespoon of butter to a large non-stick skillet or wok and set over medium heat. When the butter has melted, add the eggs. Cook stirring constantly, just until the eggs are scrambled. (Be careful to not over cook. You want the eggs to be set but not super dry.) Scrape the scrambled eggs out of the pan onto a plate and set aside.
  • Rinse out the skillet, add 1 more tablespoon of butter, and return to medium-high heat. When the butter has melted, add the diced shallot and and broccoli florets. Sprinkle with about 1/4 tsp of salt and cook, stirring frequently, for 3 minutes.
  • Add 1 more tablespoon of butter to the skillet. Add the green beans and stir-fry for 1 minute longer.
  • Add the rice, pomegranate molasses, short rib sauce, and short rib meat to the skillet. Stir to combine, bring to a simmer, and reduce the heat to medium. Let simmer for 5-10 minutes, stirring frequently, until the sauce has thickened.
  • Stir in the scrambled eggs and serve.