Sticky Beef Short Rib Egg Fried Rice
10 Jan 2017
Every month, Nikita heads to the kitchen to test out recipes we think the mang’Oh community will love. This year we will be focusing on adding more vegetables and greens to our lives. We hope you’ll try them out and let us know what you think!
My boyfriend and I have been trying out Asian flavors lately and so we decided to make Bao (if you haven’t made it before, you need to try it!)
After making our Slow Cooked Sticky Asian Short Ribs, we had some left overs and decided to add it to some Egg Fried Rice. We then spruced it up with bright colours and tasty flavors before topping it off with a soft poached egg. I don’t usually like the idea of egg with dinner but the yolk adds an extra rich flavor that really makes the dish!
I have to admit that we tried making the Egg Fried Rice ourselves and we failed. I ended up getting a take – away from our local Indian restaurant down the road and we added some vegetables to it.
I have added a link to an Egg Fried Rice recipe that you can try out if you want, otherwise, you can do what we did and get the rice from an Asian restaurant.
- 2 cups Egg Fried Rice
- 1/2 cup chopped Carrots
- 1/2 cup Peas
- 1/2 cup diced Onion
- Sticky Asian Short Rib
- 2 poached Eggs
- 1 handful Coriander
- 1 sliced Chilli
- 2 Spring Onions
- White and Black Sesame Seeds
- Sauté the Carrots, Peas and Onion
- Add the Egg Fried Rice and mix all together
- Add the Sticky Asian Short Rib until it is all heated
- Add the mixture into your bowl and top with a soft poached egg
- Add your Coriander, Sprint Onion and Chilli to taste
- Add the Sesame Seeds for some crunch