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Braised Short Rib & Egg Fried Rice Bento
Short ribs for breakfast might sound bold, but Chef Nora Nolasco makes it feel like the obvious choice. Tender, slow-cooked beef is glazed in a tangy mix of soy sauce, mirin, and sake, then served over egg fried rice with steamed broccoli on the side. A rich, salty-sweet Japanese BBQ sauce comes alongside—perfect for dipping or pouring over the whole plate.
Nutritional facts
Protein
48g
Carbs
61g
Calories
820
Fat
40g
Ingredients
Mushroom Seasoning, Chicken Bouillon, Japanese Yakiniku Sauce, Sesame Oil, Canola and Olive Oil Blend, Brown Sugar, Plum Extract, Broccoli , Beef Short Ribs, Sake, Korean Pear, Garlic, Egg, Onion, Basmati Rice, Light Soy Sauce, White Pepper, Kosher Salt, Green Onion, Rice Wine, Whole Milk
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About Nora Nolasco
Chef Nora Nolasco hails from a Filipino-Chinese family and takes inspiration for her recipes from the food in the community festivities of her childhood. A graduate of Le Cordon Bleu, she has extensive experience developing Chinese cuisine at TAO Los Angeles and NeueHouse. Nolasco also worked with nutritionist Elissa Goodman on her Holistic S.O.U.P Cleanse catering program, serving some of her celebrity clients. Nolasco wants to share her passion for food and celebrate diversity by offering her Chinese dishes to the palates of different people and cultures of L.A. communities. She loves to showcase our cross-culture similarities and celebrate our uniqueness through her recipes and meals.
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