- 1/4 cup low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 3 tablespoons canola oil
- 4 ounces ground pork
- 3 small Chinese sausages (5 ounces), thinly sliced (see Note)
- 3 scallions, white parts minced and green parts sliced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon minced garlic
- 1 hot red chile, seeded and minced
- 4 cups cold cooked jasmine rice or other long-grain white rice
- 1/4 cup cilantro leaves
- 1/4 cup finely diced fresh pineapple
How to make this recipe
In a small bowl, whisk the soy sauce with the hoisin and vinegar. Heat a wok or large skillet. Add the oil and heat until smoking. Add the pork and Chinese sausages and cook over high heat, stirring, until the pork is lightly browned, about 2 minutes. Add the minced scallion whites, ginger, garlic and chile and cook until fragrant, about 1 minute. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots. Stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed, about 2 minutes. Stir in the scallion greens, cilantro and pineapple. Transfer the fried rice to bowls and serve.
Dry, slightly sweet, pork-based Chinese sausages are available at Asian markets.
Rich, orange-scented Gewürztraminer.