Simmer beef ribs with star anise, bay leaves, parsley, onion, and carrots for 90 minutes.
Preheat the oven to 200°C.
Simmer rice wine vinegar and sugar in a small pan until the sugar dissolves.
Add soy, chilli, and ginger and simmer for 5 minutes until thickened.
Coat chicken wings in the sauce and roast for 20 minutes, basting occasionally.
Drain the beef ribs and pat them dry with kitchen paper.
Coat the ribs in a mixture of five-spice, chilli, salt, pepper, garlic, and spring onions.
Heat oil in a deep pan or deep-fat fryer to 190°C.
Fry the ribs for 2 minutes until crisp and golden-brown, then drain.
Whisk the eggs and sesame oil together in a bowl.
Stir-fry the cooked rice in groundnut oil in a hot wok for 3 minutes.
Add the egg mixture and stir-fry until the eggs are set and dry.
Season the rice and stir in spring onions and coriander.
Serve the ribs, chicken, and rice across four plates with extra coriander.