(Pork) Fried Rice
Some meals come with memories
Ok, so, fried rice: why aren’t we all eating this more often? It’s easy as pie (a most confusing metaphor, since pie is HARD), and so versatile that you can throw in whatever you have around (within reason, of course).
Anyway. A little story for this one: I used to work as a nanny, and one family in particular was so lovely to me— the kind of people who asked me about my day and actually cared how I answered, who gave thoughtful Christmas presents and generous bonuses, and who made me feel comfortable and appreciated for who I was. And it was this family— and their kind grandmother—who taught me how to make fried rice.
Now, mine is not as good as the one I am emulating, and I’m sure there are several reasons why—including the fact that I often forget to buy shallots, and that I usually use fresh rice, because planning ahead is not my strong suit (day-or-two-old rice is best for frying). And also because it’s been long enough since I learned the recipe that I’ve probably forgotten an ingredient or two. But even so, I hope you’ll enjoy making and eating this recipe, because it’s warm and full of flavor, yes, but mostly because it’s a recipe of kindness, of warmth and sharing and generosity. May it remind you, as it reminds me, of the lovely people in your life who care about you enough to invite you into their kitchens, teach you how to chop a shallot, and make their family recipes.
(Pork) Fried Rice
Cook time: 30 minutes
Serves: 6
For Dietary Restrictions
Gluten free: use gluten-free soy sauce (tamari)
Dairy free: this meal is dairy-free
Kids Can Help
Measure sauces, crack eggs, stir ingredients, peel carrot, onion, and garlic
Ingredients
½-¾ lb pork (optional– use leftover pork from the pork loin if you’re making it the same week!)
2 cups uncooked white rice (or use 4 cups of day-old rice if you have it!)
1½ cups of water
½ tsp salt
3 eggs
2 Tbsp butter
3 cloves of garlic
2 shallots (or 1 onion)
1 large carrot
2 Tbsp sesame oil
2 Tbsp + 1 tsp soy sauce
2 tsp ginger paste or ground ginger
1 cup of frozen peas
Directions
Step 1
Measure out the rice and place in the cooking pot or rice cooker insert. Rinse and drain the rice with water a few times until the water runs clear; drain off as much water as you can, then add 1.5 cups of water and ½ tsp of salt. Cook completely, then leave off the lid and allow the steam to evaporate (you can stir a few times if you wish to speed this process along.)
Step 2
Meanwhile, heat 1 Tbsp of butter in a large non-stick frying pan or wok. Crack and scramble the eggs, then set aside.
Step 3
Peel and chop the carrots, onion, garlic, and shallot. Add all to the pan along with the remaining Tbsp of butter and cook over medium heat until softened.
Step 4
If you’re adding cooked pork loin, chop it into bite-sized pieces and add to the pan.
Step 5
Add the cooked rice, ground ginger or ginger paste, soy sauce, and sesame oil to the pan, mixing thoroughly until fully combined.
Step 6
Add the egg and peas and stir until everything is well combined and heated through. Serve immediately.