Oxtail Fried Rice
The days are starting to get cooler on the east coast and time for heartier food. I think this recipe for Oxtail Fried Rice is a wonderful way to jump start your hearty dinner cooking. I was inspired to create this recipe based on a dish I had at an Asian restaurant. I have no idea what they put in theirs but this recipe tastes pretty similar . Best of all, it’s really not that difficult to make if you follow all my short cuts. This recipe is savory with a hint of sweetness from the five spice powder. If you can’t find oxtail or are just not a fan of eating tails, which I totally get, you can substitute it with short rib meat.
I used sushi rice for this dish because I really liked how the stickiness kept everything together. The sprouts add a nice crunch to contrast with the softness of the rest of the dish.
I used pre-shredded carrots and minced garlic cubes to save time. I also bake the rice in the oven which saves lots of clean up time. To bake rice add 1:1 ratio of rice to water and then bake covered at 375 for 45 min to an hour checking after 45 minutes to see if rice is done.
Ingredients
Bake the oxtails in a disposable pan to save even more time
After the meat is cooked, it will slip off the bones
Fry the egg and then shred and set aside
Chop the veggies really small
Saute scallions and chives first
Add the rest of the vegetables
Add the rice and eggs
Serve sprinkled with fresh chives
Ingredients
Method
- Rub oxtails with salt and five spice powder.
- Bake at 300 covered for 3 hours until the meat falls off the bone.
- Cool and shred and set aside
- Mix eggs with 1/2 teaspoon soy sauce and rice vinegar
- Add to frying pan with 1 tablespoon oil. Cook through. Shred and set aside
- Add the remaining olive oil and scallions and chives to frying pan. Saute for two minutes
- Add garlic and saute for 30 seconds
- Add the rest of the vegetables and saute for 5 minutes
- Add shredded meat, rice and sesame oil and 3 tablespoons soy sauce
- Saute until rice gets a little crispy
- Remove from flame and serve garnished with fresh chopped chives
Hi there!
Just a couple of questions about this amazing recipe:
Were the oxtails cooked covered or uncovered?
It also appears that you may have used baby Bok Choy. I bought 4 heads of regular sized Bok Choy and fear I may have too much. Are you using both the leaf and stalk? Can’t wait to hear from you.
Hi! The oxtails are cooked covered. You are correct, I did use baby box ahoy. I will update the recipe. Thanks for reading my blog! Let me know how it comes out
Hi, I live in the Uk so not sure when you say bake the oxtail at 300. Is that 300 in a conventional oven or is it different if your using a fan or electric oven?
Thank you, Ian Gregory
Hi Ian – you can use 145 degrees celsius. Hope you enjoy it!
I dont see carrots in ingredient list
Apologies Kevin! It’s updated now