Recipe for pork and edamame fried rice
Serves 4
1cup chopped, cooked pork shoulder1teaspoon crushed red pepper3tablespoons reserved pork browning fat4cups cooked rice1tablespoon sugarBlack pepper, to taste2tablespoons soy sauce1cup frozen shelled edamame, rinsed with cold water4scallions, finely chopped3cloves garlic, finely chopped1piece (1 inch) fresh ginger, finely chopped3eggs, lightly beaten5teaspoons sesame oil1tablespoon rice wine vinegar
1. In a large bowl, stir together pork and red pepper.
2. In a large skillet over high heat, heat 2 tablespoons reserved pork fat. When it is very hot, add the rice, stirring to break up any clumps. Stir in sugar and black pepper. Cook, stirring often, for 3 minutes or until the rice begins to brown.
3. Stir in soy sauce. Cook for 1 minute. Stir in edamame. Cook for 1 minute or until the mixture is hot. Transfer rice to the bowl of pork.
4. Add remaining 1 tablespoon fat to skillet. When it is hot, add scallions, garlic, and ginger. Cook, stirring, for 1 minute. Stir in eggs, and cook, stirring constantly, for 2 minutes or until they start to scramble. Transfer to the pork. Add sesame oil and rice wine vinegar. Toss well. Karoline Boehm Goodnick
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