Grilled Beef Short Rib Fried Rice Recipe

Marinate

In a medium bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tsp sesame oil, 1 tbs brown sugar, 2 cloves minced garlic, 1 tsp grated ginger, and 1 tsp black pepper. Whisk until sugar dissolves.

Add 1.5 lb thinly sliced boneless short ribs to the marinade and toss to coat evenly. Cover and refrigerate at least 30 minutes, preferably 2 hours. If short on time marinate 20–30 minutes.

Heat 1 tbs neutral oil on a hot grill pan or preheated outdoor grill over high heat. Remove excess marinade (reserve marinade) and grill short rib slices in a single layer 1–2 minutes per side until nicely charred but not overcooked. Work in batches to avoid crowding. Transfer grilled beef to a plate and tent with foil to rest.

Optional: Bring reserved marinade to a simmer in a small saucepan and reduce briefly 1–2 minutes to use as a glaze. Brush lightly on grilled ribs after resting.

Break 3 large eggs into a bowl, add 1 tsp salt, and beat lightly until smooth.

Heat 1 tsp neutral oil in a large heavy skillet or wok over medium-high heat until shimmering. Pour in eggs and scramble quickly until just set but still soft. Transfer scrambled eggs to a plate and set aside.

Break up any clumps in 4 cups cold day-old rice with your hands or a fork so grains are separated. Keep rice cold to get good texture.

Heat 2 tbs vegetable oil in the same wok or skillet over high heat until hot and lightly smoking. Add the white parts of the sliced scallions, 0.5 cup diced onion, and 0.5 cup diced carrot. Stir-fry 2–3 minutes until softened and edges begin to color.

Add 1 clove minced garlic and the 0.5 cup thawed peas. Stir-fry another 30–45 seconds until fragrant.

Add the cold rice to the wok, spreading it out and pressing gently. Let rice sit without stirring 20–30 seconds to allow slight toasting, then stir and break up remaining clumps. Continue stir-frying 2–3 minutes until rice is heated through and starting to pick up color.

Stir in the cooked scrambled eggs, breaking them into bite-sized pieces so they distribute evenly through the rice.

Pour in 2 tbs soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, and 1 tsp chili paste (if using). Toss thoroughly to coat rice evenly. Taste and adjust seasoning with additional soy sauce or a pinch of white/black pepper as needed.

If using, add 1 tsp butter and toss to melt through for extra richness.

Slice or chop the grilled short ribs into bite-size pieces if not already sliced. Add beef to the wok with the rice, toss gently to combine and warm the meat through for 30–60 seconds.

Stir in the green parts of the scallions and sprinkle 1 tsp toasted sesame seeds if using. Remove from heat.

Taste and adjust final seasoning. Serve the grilled beef short rib fried rice immediately with lime wedges on the side for squeezing.