Sticky beef rib fried rice

Sticky beef rib fried rice

Elisa Watson

It’s worth making extra Sticky beef ribs (page 133) so you can experience this dish. I served it at a cocktail party recently in baby bowls topped with a super cute fried quail egg. The chargrilled pineapple is delicious and can be done on a barbecue, but if you just want to curl up on the couch, then a generous squeeze of lime will do the trick in adding a fresh twist. The rice needs to be cooked the day before.


Quantity Ingredient
55g coconut flakes
300g Sticky beef ribs
125ml left-over beef cooking liquid
2 tablespoons olive oil
3 eggs
1/2 fresh pineapple, cut into wedges
sea salt, to taste
freshly cracked black pepper, to taste
chilli hair, to garnish

Chipotle rice

Quantity Ingredient
660g short-grain rice
60ml rice bran oil
1/4 onion, diced
200g carrots, diced
100g peas
100g corn kernels
2 teaspoons chipotle in adobo sauce


  1. Prepare the rice a day ahead. Wash and rinse the rice, then place in a rice cooker with 500 ml water. Cook for 10–15 minutes, or until al dente. Spread the rice on a baking tray and leave to cool overnight in the refrigerator.
  2. Preheat the oven to 170°C.
  3. Heat the rice bran oil in a wok over medium heat. Add the onions and stir-fry until soft. Add the carrots and cook for 3 minutes. Add the rice, peas, corn and chipotle and cook for 5 minutes, stirring continuously, until heated through.
  4. Spread the coconut flakes on a baking tray lined with baking paper, then transfer to the oven and toast for 3–4 minutes, tossing halfway through. Keep an eye on the flakes as they can burn easily.
  5. Pull the beef off the bone and add to a saucepan with the left-over beef cooking liquid. Place over a medium heat and warm through until hot.
  6. Add the beef and sauce to the fried rice, mixing gently to avoid breaking the meat up too much. Remove from the heat and keep warm.
  7. Heat the oil in a non-stick frying pan over medium heat. Fry the eggs for about 3 minutes, until crisp on the edges. Remove and drain on paper towel.
  8. Heat a chargrill pan over high heat until smoking hot. Place the pineapple wedges, flesh-side down, in the pan and grill for 2 minutes on each side, until juicy and charred.
  9. Transfer the fried rice to a platter and top with the fried eggs. Season to taste with salt and pepper and garnish with the toasted coconut flakes and chilli hair.
  10. Serve with charred pineapple wedges on the side.


  • Chilli hair is available from specialty food stores.
Jewish cooking
Chicken soup
Yom kippur
Dinner party
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