Fried rice needs to be crisp and flavorful. That's the key to this easy-to-prepare entree of roast pork, vegetables and fried rice.
For home cooking, preheat the wok, add the ingredients, and let them sit for one or two minutes before tossing. This allows the wok to return to a high heat after the cold food has been added.
This is a perfect dish for leftover rice and meat. In fact, cold rice makes better fried rice. Roast pork can be bought in the deli department of the supermarket. Any type of leftover or cooked meat can be used.
This recipe calls for Napa cabbage. It has thin, crisp, pale green leaves. Any firm lettuce can be substituted.
Makes 2 servings
1/2 cup uncooked long-grain white rice or 1 1/2 cups cooked rice
2 tablespoons low-salt soy sauce
1 tablespoon hoisin sauce
4 teaspoons canola oil, divided use
1 medium onion, sliced (2 cups)
3 teaspoons minced garlic or 4 medium garlic cloves, crushed
1 cup frozen petite peas
8 ounces roast pork cut into 1/2-inch cubes
9 or 10 large Napa cabbage leaves, sliced (about 4 cups)
2 teaspoons sugar
Salt and freshly ground black pepper
6 scallions, sliced
1. Bring a large pot with 2 to 3 quarts of water to a boil. Add rice and boil, uncovered, 10 minutes. Test a grain. Rice should be cooked through, but not soft. Drain into a colander in the sink. Run cold water through rice and stir with a fork. Toss with 1 teaspoon oil.
2. While rice cooks, mix soy sauce and hoisin sauces and set aside. Add 3 teaspoons oil to wok and heat over high heat. When oil is smoking, add egg and scramble well, a few seconds.
3. Immediately add rice and onion. Toss for 2 minutes. Add garlic, peas and pork. Toss 1 minute. Add cabbage, sugar, salt and pepper to taste. Toss. Add soy-sauce mixture to rice. Add scallions. Toss well, about 1 minute.