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Export 40 ingredients for grocery delivery
Step 1
For the fried rice, prepare the rice to cool while you marinate the meat (see below), including up to the night before you want to serve the meal
Step 2
Cook rice and spread onto parchment-lined baking sheet to cool completely
Step 3
For make ahead, chill overnight in plastic baggie
Step 4
Heat oil in large nonstick pan over high heat and crisp rice, season with soy sauce or tamari and remove to a baking sheet
Step 5
Reduce heat a bit and add butter (or 1 tablespoon more oil) and cook carrots with onions to soften
Step 6
Add the ginger and garlic and wilt in greens
Step 7
Add kimchi, gochujang ketchup or paste and sesame oil, add back the crispy rice and combine
Step 8
Top with soft fried egg or make small omelets, then roll and chop or shred and add to rice
Step 9
Garnish with nori, scallions or chives and serve
Step 10
For the marinade, whisk up ingredients, add to double-lined plastic food storage bag with the flanken ribs and refrigerate 8 hours or overnight
Step 11
Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan To prepare the flanken ribs, heat a large cast-iron skillet over medium-high heat
Step 12
Coat pan with high-temp oil, shake off excess marinade and cook flanken 4 minutes, then turn and cook 3 to 4 minutes more
Step 13
Remove to platter, add more oil to coat pan and brown mushrooms and scallions
Step 14
Add chiles and toss 2 minutes more, then top the ribs with veggies and sesame seeds
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