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 tblsp soy sauce (5 ml)
1 teaspoon (5ml) sesame oil
salt kosher
white pepper, ground
a 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.
