Barbecued Pork Fried Rice with Mushrooms and Extra Ginger

harpercollins dinner leftovers pork rice mushroom ginger asian chile green onion/scallion soy peanut free dairy free egg

Sara Dickerman

2 main-course servings or 4 side servings

Source

Ingredients

3 tablespoons neutral oil, such as canola or grapeseed

2 cups (about 4 ounces) cultivated mushrooms, brushed free of dirt (I like a mix of oyster, shiitake, and cinnamon top mushrooms)

Fine sea salt to taste

1 tablespoon minced Fresno or jalapeño chile

2 tablespoons minced ginger

1 bunch scallions, finely sliced white and dark green parts, kept separate

3/4 cup (about 3 ounces) shredded barbecued pork ribs or cooked pork shoulder

2 cups cooked rice, clumps broken up, dried if possible

1/2 cup corn kernels, fresh or frozen

1 tablespoon soy sauce

1 egg, whisked

Method

In a large (10-inch or more) sauté pan or wok, heat 1 tablespoon of the oil over medium-high heat. Sauté the mushrooms without disturbing until browned on the underside, about 2 to 3 minutes. Add a pinch of salt, stir, and cook for another 1 to 2 minutes, until the mushrooms are glossy and pliant. Add the remaining 2 tablespoons of oil, the chile, ginger, and the white portion of the scallions. Stir constantly until fragrant, 30 seconds to 1 minute. Add the pork and stir vigorously for 1 minute to heat it through.

Add the rice, toss well to combine, and let it sit undisturbed for 30 seconds to toast well. Add the corn and cook, tossing and stirring continuously, until warmed through, about another 30 seconds. Stir in the soy sauce and toss thoroughly to combine.

While folding the rice mixture quickly, fold in the egg (don’t let it sit still or the egg will pool and form ugly clumps). Remove the pan from the heat, add the scallion greens, and toss. Taste and adjust the seasoning with more salt or soy sauce as desired and serve.