Pork Fried Rice

Chicago shoppers are in luck: Takashi Yagihashi (an F&W Best New Chef 2000) has 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.

Slideshow: More Fast Asian Recipes

  • Total Time:
  • Servings: 4


  • 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 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 of freshly ground pepper
  • Kosher salt
  • 1/4 cup pickled ginger

How to make this recipe

  1. In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.

  2. 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.

  3. 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.

Suggested Pairing

A spicy-yet-smooth Aussie Shiraz.

Contributed By Photo © Lucy Schaeffer Published January 2007

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