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Chicago shoppers are in luck: Takashi Yagihashi (an F&W Best New Chef 2000) has a Japanese noodle shop in the Macy's on State Street. On his menu is this Japanese-style pork fried rice, his favorite childhood after-school snack. 

January 2007

Gallery

Credit: Jerrelle Guy

Recipe Summary test

active:
25 mins
total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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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