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