When you want a takeout-ish meal but want to use what you have, fried rice is a great tool. Meats and vegetables of many varieties can get substituted in or out depending on your needs or taste. For a one-pot (er… wok) dish that covers all the bases, this one is hard to beat. The only thing you need to make this star shine is a little bit of advanced preparation of the rice. Whereas fresh food is almost always the best, day-old rice (or made some hours ahead of time with the right preparation) makes the grains separate and keeps concoction from getting gummy in the wok.
Special equipment:
A large wok, heavy saucier pan or large Dutch oven
Ingredients:
- 2 to 2 1/2 cups leftover cooked pork (ribs, pork tenderloin, chops, etc)
- 1 cup Basmati, Jasmine, or other long grain rice
- 2 cups water
- 1 tsp salt, divided
- 3 Tbsp Toasted sesame oil, divided
- 1 Tbsp cooking oil
- 2 eggs, beaten
- 1/2 onion, chopped
- 1 medium carrot, skinned and sliced thin
- 1/2 cup peas
- 3 cloves garlic, minced
- 2 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1/4 to 1/2 teaspoon ground white pepper, to taste
- 1 tsp honey
- 2 green onions, washed and chopped
- 1 cup shredded cabbage (substitute bean sprouts if desired)
Directions:
If you only have a half day, or even just three or four hours notice, then boil or steam your Basmati or Jasmine (or other long grain rice) according to the package directions along with the water and a half teaspoon of salt in a medium saucepan for 10 to 13 minutes. When the cooking is complete, place the rice into a medium-sized bowl and shape the rice to fit the sides of the bowl to maximize surface area. Place uncovered in the refrigerator. It can remain there for as little as 2 hours, and up to 12 hours.
In the meantime, prepare your ingredient list.
Remove the bones and cartilage (if present) from your pork, chop it into cubes, and set aside. Create the sauce by adding one tablespoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon of rice wine vinegar, the honey and the ground white pepper to a small bowl and mix thoroughly.
Beat two eggs in a small bowl and set aside.
Break apart the clumps in the rice. Wetting your hands with a bit of water will keep the rice from sticking on your hands. Set aside.
Preheat the wok on high temperature for 3 to 4 minutes, get a small plate or bowl ready to receive the eggs after they’re cooked, as they will need to be reserved before cooking the next components. Add the cooking oil and the two beaten eggs to the wok. Work swiftly and keep the eggs moving and cut them apart in the process. Cooking the eggs should only take between 20 and 30 seconds.
Remove the eggs to the waiting bowl, then add the remainder of the toasted sesame oil to the wok. Then add the onions, peas and carrots, and sauté for 2 to 3 minutes, stirring briskly until the onions begin to start becoming translucent. At this stage, add the garlic and continue stirring for one minute.
Add the chopped pork to the wok and cook for an additional 2 to 3 minutes, stirring frequently. Add the rice and the sauce to the wok and stir to combine. Allow to cook for 2 to 3 minutes. Add the previously cooked eggs and break them up to combine. Continue to stir frequently.
Finally, add the scallions and cabbage at the end of cooking, and stir them in. No real cooking time should be given to these last two vegetables, as we wish them to remain fairly crisp. Turn off the burner and quickly remove rice to a large bowl.
Serves 6.
