Leftover Teriyaki Tamarind Short Ribs Part IV: Short Rib Fried Rice Recipe

Daniel
2 days ago
2 min read

This fried rice wasn’t planned for the blog at all; it was brunch for my daughter. One pan, leftover rice from the fridge, and whatever was already prepped. She took one bite, then another… and somehow finished two servings on her own. That alone felt like a sign this one needed to be written down.

Fried rice, in many cultures, exists precisely for moments like this. Across East and Southeast Asia, day-old rice and leftover meats are transformed into something entirely new, not because it’s fancy, but because it works.

Overnight rice fries better, leftover braised meat already carries flavour, and a hot pan does the rest. This version leans Japanese-adjacent with nori, shichimi togarashi, sesame oil, and a drizzle of mayo, but at its core, it’s still comfort food built from practicality.

This is the kind of dish that reminds me why I love cooking at home. Not every meal needs to be a “recipe”, some of the best ones happen quietly, between holidays, for the people closest to you. If you’ve got leftover rice, a bit of meat, and a pan, this is absolutely worth making. Simple, forgiving, and genuinely satisfying.

Ingredients:

(Serve 1)

Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Yellow Onion Finely Minced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Overnight Cooked Rice, 1 Serving
Sticky Teriyaki Tamarind Short Ribs Shredded Homemade, A Handful
Teriyaki Tamarind Glaze Homemade, 1/4 Cup
Egg, 1
Nori Flakes, A Pinch
Shichimi Togarashi, A Pinch
Toasted Sesame Oil, 1 TBSP
Kewpie Mayo, For Drizzling
Scallions Coarsely Chopped, For Garnishing

Equipment:

Wok / Cast Iron Skillet / Pan

Directions:

Please visit my "Sticky Teriyaki Tamarind Short Ribs" page for the recipe.
Prepare the aromatics
Heat oil in a wok or skillet over medium heat.
Add the minced onion, season lightly with salt and pepper, and sauté until soft and translucent.
Add the garlic and cook briefly until fragrant.
Remove from the pan and set aside.
Fry the rice
In the same wok, turn the heat up to high and add the cold, overnight rice.
Break it up with a spatula so there are no large clumps.
Let the rice sit briefly against the hot pan to dry out slightly before stirring.
Add the pork and glaze
Add the shredded pork short ribs and some of the teriyaki tamarind glaze to the rice.
Add a spoonful of the onion-garlic mixture (you don’t need all of it).
Toss everything together until the rice is evenly coated and glossy.
If it looks dry, add more glaze a little at a time.
Add the egg
Add the egg directly into the pan and toss quickly to distribute it through the rice.
Cook until the egg is just set and evenly mixed.
Finish the dish
Taste and adjust seasoning if needed.
Turn off the heat and add nori flakes, shichimi togarashi, and toasted sesame oil.
Give it a final toss to combine.
Serve
Transfer to a serving plate.
Drizzle with kewpie mayo and garnish with chopped scallions.
Serve immediately while hot.