Egg Fried Rice with Sliced Pork
Make your own vibrant and flavorful egg fried rice. This dish is topped with pork and fresh vegetables that will make you want to forget about takeout.
Ingredients
- 3 tablespoons soy sauce
- 5 teaspoons rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon sugar
- 1/4 cup solid vegetable shortening
- 3/4- pound Chinese barbecued pork cut into 1/3-inch slices
- 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 short-grain rice
- 2 scallions thinly sliced
- Ground pepper and salt to taste
- 1/4 cup pickled ginger
Instructions
- In a mixing bowl, stir in the sesame oil and sugar and soy sauce with the rice vinegar.
- Heat a very large skillet over high heat and shortening and let melt.
- Add the diced pork and stir-fry for 1 minute.
- Add the peas, mushrooms, and bok choy and stir-fry until tender.
- Add the eggs, mix and scramble just until they are set and hardened.
- Stir in the cooked rice, scallions, pepper and soy sauce mixture and stir-fry until the rice is hot.
- Remove from the heat and spoon the rice onto a dish.
- Top with the sliced pork and serve.