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Pork Fried Rice
© Lucy Schaeffer

Pork Fried Rice

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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.

  1. 3 tablespoons soy sauce
  2. 5 teaspoons rice vinegar
  3. 1 tablespoon Asian sesame oil
  4. 1/4 teaspoon sugar
  5. 1/4 cup solid vegetable shortening
  6. 3/4 pound Chinese barbecued pork, half cut into 1/2-inch dice and half sliced 1/3 inch thick
  7. 1/2 cup frozen peas, thawed
  8. 2 large shiitake mushrooms, stems discarded and caps thinly sliced
  9. 1 carrot, cut into 1/3-inch dice
  10. 1 head baby bok choy, halved lengthwise and thinly sliced crosswise
  11. 4 large eggs, lightly beaten
  12. 6 cups cold cooked Japanese short-grain rice
  13. 2 scallions, thinly sliced
  14. Pinch of freshly ground pepper
  15. Kosher salt
  16. 1/4 cup pickled ginger
  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.



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