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Posts Tagged ‘asian bbq pork’

To me, something this delicious bears repeating, if only to offer the tantalizing recipe to someone who may have missed it before.

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Pork Fried Rice (F&W magazine, January 2007
3 tablespoons soy sauce
5 teaspoons rice vinegar
1 tablespoon Asian 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
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 pepper
Kosher salt

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. IStir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt. Spoon the fried rice into bowls, top with the sliced pork and pickled ginger and serve.

KATE’S NOTES:

I don’t use shortening, replacing it instead with peanut oil. I also use napa cabbage. And certainly, because Mike can’t stand them, no. eggs.

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