Pork Fried Rice               

 tags (edit): Quick Food & Wine Magazine Easy @Vogel @Try Soon! Side Dish Main Dish  

 

Chicago shoppers are now in luck: Takashi Yagihashi (an F&W Best New Chef 2000) has just opened a Japanese-style noodle shop in the Macy’s on State Street. On his menu is this pork fried rice, his favorite childhood after-school snack.

Ingredients

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
2 large shiitake mushrooms stems discarded and caps thinly sliced
1 each 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 freshly ground pepper
Kosher salt


 

Instructions
 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.

Stir 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.

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Yields: 4 Servings
     Food & Wine magazine, January 2007, page 64

 notes:  WINE A spicy-yet-smooth Aussie red: 2004 Houghton Shiraz Western Australia.

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