Directions:

Step 1: Prep the Oven and Meat Rub
Preheat your oven to 300°F.
Whisk the five spice powder and curry powder together in a bowl.
Season the short ribs generously with salt and pepper.
Press each side of the short ribs firmly into the rub, shaking off any excess. 

Step 2: Sear and Braise the Short Ribs
Heat 2 to 3 tablespoons of cooking oil in a cast iron skillet over medium-high heat.
Sear each side of the short ribs until a deep crust forms.
Arrange the seared ribs into a Dutch oven.
Add all of the remaining braising ingredients to the Dutch oven.
Bring the liquid to a boil on the stovetop, then cover with a tight-fitting lid.
Bake in the center of the oven for 2 to 2 ½ hours until the meat is very tender and pulls apart easily.
Remove the Dutch oven from the oven, uncover, and let the meat cool.

Step 3: Shred the Beef
Shred the cooled beef short ribs completely.
Toss the shredded beef with some of the braising liquid.
Add a splash of beef stock and plum juice to thin it out if the liquid tastes too salty.
Reserve any leftover braising liquid if you plan to make the optional condiment sauce.

Step 4: Cook the Rice (Rice Cooker Method)
Rinse and drain the rice 3 to 4 times with tap water to remove excess starches.
Add the rice and 2 cups of water to your rice cooker.
Press the "regular" setting to cook the rice.
Remove the cooked rice from the cooker and let it cool completely.

Step 5: Cook the Rice (Alternative Stove Top Method)
Add the rice and water to a pot and let it soak for 1 hour.
Bring the water to a boil over high heat, then immediately reduce the heat to low.
Cover and cook until all of the water is fully absorbed.
Fluff the rice with a fork, cover again, and let it steam for 10 minutes off the heat.
Remove the lid and let the rice cool completely.

Step 6: Stir-Fry the Vegetables
Add 2 to 3 tablespoons of oil to your wok and turn the heat to high.
Add all of the vegetables and Calabrian chilis as soon as you see the first wisp of smoke.
Do not add the garlic and ginger to the wok yet.
Toss the vegetables with a few pinches of salt and pepper.
Cook until the vegetables just start to soften.

Step 7: Add Aromatics and Rice
Push the softened vegetables up to the sides of the wok.
Add a small drizzle of oil into the empty center of the wok.
Add the garlic and ginger to the center and stir continuously for 30 to 45 seconds without burning.
Mix the garlic and ginger into the surrounding vegetables and toss everything together well.
Add 4 to 5 cups of the cooled, cooked rice to the wok.
Toss and stir continuously until everything is thoroughly mixed and steaming hot.
Drizzle in the fried rice sauce and toss well to coat.

Step 8: Assemble and Serve
Remove the wok from the heat source.
Top the fried rice with the shredded beef short ribs and cubed pineapple.
Garnish with sliced green onions, sesame seeds, and fresh basil leaves.
Serve immediately with fresh lime wedges on the side.

Step 9: Make the Optional Extra Condiment Sauce
Strain your reserved braising liquid into a saucepan and bring it to a simmer.
Whisk 2 to 3 teaspoons of cornstarch per 1 cup of liquid into a small amount of room temperature beef stock to make a slurry.
Whisk the slurry into the simmering braising liquid until thickened.
Adjust the final flavor with additional beef broth or plum juice if needed.