Fried rice is a dish influenced by Chinese cuisine that is rich in nutrients. Are you having a party at your home? When you’re looking for a hands-off dinner that feeds a crowd without breaking the bank, rice with pork is a great option.
Components
- 2 Cups (12 Ounces; 350g) Cooked White Rice (See Note)
- 2 1/2 Teaspoons (40ml) Canola or Vegetable Oil, Split
- 6 Fluid Ounces (170g) 1 to 2 Ears of Maize, Sliced into Fresh Kernels
- 2 Cut Scallions, Whites, and Greens set aside Separately (1 Ounce; 30g)
- 12 Thinly Sliced Shishito Peppers or 1 Finely Diced Green Bell Pepper (6 ounces -170g)
- 6 ounces (170g) finely sliced leftover roast pork or ham
- 1 tbsp soy sauce (5 ml)
- 1 Teaspoon (5ml) sesame oil salt Kosher
- White Pepper, Ground
- Single Big Egg
Instructions
- Until continuing, move leftover rice to a medium bowl and split it up into individual grains with your hands. In a big wok, heat 1/2 tablespoon vegetable oil over high heat until it smokes.
- Cook for 3 minutes, stirring and tossing half of the rice until it is pale brown, toasted, and mildly chewy. Place in a medium mixing cup.
- Repeat with the remaining rice and 1/2 tablespoon oil. Reheat the wok and add 1/2 tablespoon of oil. Cook for 4 minutes, stirring regularly, until corn is finely charred on many surfaces.
- Toss with rice in a mixing bowl to combine. Return all of the rice and corn to the wok and press it up the edges, leaving an opening in the middle. Add half a tablespoon of grease.
- Pork, scallion whites, and peppers Cook for 1 minute, stirring gently until softly softened and fragrant. Toss with rice and thoroughly combine.
- Toss in the soy sauce and sesame oil to coat. Season with salt and white pepper to taste.
- Remove the rice to the side of the wok and pour in the remaining 1/2 tablespoon of oil. Season with a pinch of salt and add the egg to the grease.
- Scramble the egg with a spatula, breaking it up into little pieces. Combine the egg and rice in a mixing bowl. Toss in the scallion greens to combine. Serve right away.
- Using Chinese-style medium-grain rice, jasmine rice, or sushi rice for the best results. Rice can be cooked right away, spread out on a plate, and set aside to cool for 5 minutes, or moved to a loosely wrapped jar and kept refrigerated for at least 12 hours and up to three days.
