Pork fried rice

20 min · 20 min hands-on

Ingredients

1.5 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz

• cold cooked rice3 cups
• chopped leftover pork2 cups
• eggs2
• frozen peas or diced vegetables1 cup
• soy sauce2 tbsp
• scallions2

Method

1. 1

   Hot pan, oil, eggs scrambled and out. Pork in to crisp. Rice in, break it up, do not stir constantly.

2. 2

   Soy, peas, scallions. Taste. Serve now.

If you don’t have it

• Shoulder → Chopped rib meat, belly ends, or chopped ham. Anything smoked and fatty. Lean loin cubes dry out — add more fat.
• Day-old rice → Fresh rice spread on a sheet pan and chilled 20 minutes. Worse, but it works. Warm clumped rice will never fry.

Same cook, different day

• Kimchi

  You have a jar. Chop, squeeze dry, in with the pork. Skip extra soy.

• Breakfast rice

  Eggs are the point. Wells, eggs fried in the same pan, rice around them.

• No soy

  You want the smoke louder. Salt, a little fish sauce, scallion. The pork already has bark.