Pork Fried Rice
This Japanese-style pork fried rice from 2000 F&W Best New Chef Takashi Yagihashi was his favorite childhood after-school snack. It comes together in just 25 minutes, thanks to the inclusion of quick-cooking Chinese barbecued pork.
Ingreadient
- 3 tablespoons soy sauce
- 5 teaspoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon sugar
- 1/4 cup solid vegetable shortening
- 3/4 pound Chinese barbecued pork, half cut into 1/2-inch dice and half sliced 1/3-inch thick
- 1/2 cup frozen peas, thawed
- 2 large shiitake mushrooms, stems discarded and caps thinly sliced
- 1 carrot, cut into 1/3-inch dice
- 1 head baby bok choy, halved lengthwise and thinly sliced crosswise
- 4 large eggs, lightly beaten
- 6 cups cold cooked Japanese short-grain rice
- 2 scallions, thinly sliced
- Pinch of freshly ground black pepper
- Kosher salt
- 1/4 cup pickled ginger
Direction
- Ingredients.
- In a small bowl, stir the soy sauce with the rice vinegar, sesame oil, and sugar.
- Heat a very large skillet. Add the shortening and let melt. Add the diced pork and stir-fry over high heat for 1 minute.
- Add the peas, shiitakes, carrot, and bok choy and stir-fry until tender.
- Add the eggs and scramble just until set.
- Stir in the cooked rice, scallions, soy sauce mixture, and pepper and stir-fry until the rice is hot.
- Spoon the fried rice into bowls, top with the sliced pork and pickled ginger, and serve.