Korean BBQ Ribs & Veggie Fried Rice

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Korean BBQ Ribs & Veggie Fried Rice

The dragon pack did not disappoint, i wanted to take a trip to Asia through food and it just that.
Prep Time4 mins
Course: dinner, Main
Cuisine: Asian/Korean
Rub: Jade Dragon, Kungfu Mofo
Author: Reggie Skinner

Ingredients

For the ribs:

  • 1 package of flanken cut ribs
  • Kungfu Mofo KFM
  • Jade Dragon JD

For the rice:

  • Extra Vegetable Fried Rice
  • 2 cups jasmine rice 1cup dry
  • 1.5 tsp + 2tbsp oil divided
  • 2 eggs whisked together
  • 1 small onion 1cup finely chopped
  • 2 cups veggies cut into small pieces for quick cooking (Frozen peas and carrots – no need to thaw first, asparagus, cabbage, broccoli, bell pepper)
  • 1/4 tsp salt more to taste
  • 1 tbsp ginger grated or finely minced
  • 2 large cloves garlic pressed or minced
  • Pinch of red pepper flakes
  • 1 Tbs Jade dragon
  • 1 Tbs Kungfu Mofo
  • 1 cup greens optional such as spinach, baby kale
  • 3 green onions chopped
  • 1 tbsp reduced-sodium tamari or soy sauce
  • 1 Tbs fish sauce *
  • 1 tsp toasted sesame oil
  • Chili-garlic sauce or sriracha for serving (optional)

Instructions

For the ribs:

  • Sprinkle KFM & JD over your ribs on both sides, let them dry brine a four (4) hours or overnight if you can
  • Ribs might look moist when you take them out to cook, lightly dust again before cooking
  • Over high heat (450+) grill your ribs until done to your likeness. (10-15 minutes) or safe cooking temps

For the rice:

  • This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies.
  • For my 2 cups of veggies I used asparagus, cabbage and frozen peas and carrots.
  • For my 1 cup greens I used spinach.
  • I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
  • Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds.
  • Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom.
  • Add the scrambled eggs and swirl the pan so they cover the bottom.
  • Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
  • Return the pan to heat and add 1 tablespoon of oil.
  • Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
  • Add the remaining veggies and salt.
  • Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes.
  • In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
  • Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs.
  • Return the pan to heat and the remaining 1 tablespoon oil.
  • Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds.
  • Add the KFM & JD
  • Add the rice and mix it all together.
  • Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
  • Add the greens (if using) and green onions, and stir to combine.
  • Add the cooked veggies and eggs and stir to combine.
  • Remove the pan from the heat and stir in the tamari and sesame oil.
  • Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.
  • Divide into bowls and serve immediately.
  • I usually serve mine with chili-garlic sauce or sriracha on the side.
  • Leftovers store well in the refrigerator, covered, for 3 to 4 days