Value and Versatility

Short Rib Shito Fried Rice

Use leftover Short Ribs to make Dawn Burrell's Short Rib Shito Fried Rice recipe.


  • 1 LB leftover Beef Short Rib
  • 8 Oz Cabbage, Sliced Thinly
  • 2 Carrots, Grated
  • 1/4 Cup Shito Sauce, Prepared xo sauce sub
  • 4 Eggs
  • 4 Shallots, Sliced
  • 2 Green Onion Whites, Sliced
  • 1 TBSP Ginger, Grated
  • 1 tsp Garlic, Minced
  • 4 Cups Left Over Rice, Cold
  • 1 TBSP Sweet Soy sauce 
  • 2 TBSP White Soy sauce
  • 4 Green Onion, Tops Sliced 
  • 1 Cup Coconut Broth (leftover from recipe above)
  • 1 tsp Fish Sauce
  • 1/2 Cup + 2 TBSP Coconut Oil
  • Thai Basil And Cilantro For Garnish


  1. Cut Beef Short Ribs into ¼ in slices that are ½ inch wide. Crack eggs into a medium bowl and whisk until fully incorporated.  Season with salt. Set aside.
  2. Combine sweet soy, white soy, coconut broth, fish sauce and 1/2 of the shito sauce. Set aside.   
  3. In a large wok heat the coconut oil. When the smoke point is reached, add the beef. Sauté until caramelized. Push to the side and allow the oil to drain from it. Toss in ginger and garlic until fragrant and slightly caramelized. Add shallots, carrots and cabbage, the whites of the green onions sauté for 2 minutes then move ingredients to the side with the beef. Add 2T more of coconut oil. Allow to heat then add the eggs. Stir to cook. Once cooked, add the rice in a pile on top of the other sauteed ingredients. Top with the soy coconut mixture. Sauté all ingredients together and coat the rice until seasoned.  
  4. Place fried rice in a large coupe vessel. Top with remaining shito sauce, thinly sliced green onion tops, Thai basil, and cilantro.


Nutrition information per serving, 6 servings: 667 Calories; 39 g Total Fat (25.5 g Saturated Fat; 0 g Trans Fat; 1.5 g Polyunsaturated Fat; 8.7 g Monounsaturated Fat); 194 mg Cholesterol; 680 mg Sodium; 44 g Total Carbohydrate; 2.6 g Dietary Fiber; 3.6 g Total Sugars; 0 g Added Sugars; 33 g Protein; 72.9 mg Calcium; 6.4 mg Iron; 641 mg Potassium; 0.9 mcg Vitamin D; 0.4 mg Riboflavin; 10.1 mg Niacin; 0.5 mg Vitamin B6; 2.9 mcg Vitamin B12; 348 mg Phosphorus; 7.2 mg Zinc; 36.7 mcg Selenium; 199.5 mg Choline

Value and Versatility
Chef dawn burrell