Food & Wine Thursdays: A Fried Rice Recipe

I’m very pleased with myself: for the first time ever I made fried rice at home that was a reasonable approximation of what I’ve had out at a restaurant. You want the recipe? Here it is:

  1. In a rice cooker, cook one cup long grain white rice. Day-old rice is also fine and, to some, preferable.
  2. Add several tablespoons vegetable oil to a large hot wok or skillet over medium-high heat.
  3. Saute one pound of thinly sliced pork shoulder–I get mine pre-sliced from the Korean market–seasoned salt, pepper, garlic, anise seed, and ginger.
  4. When fully cooked and browned, remove the pork and any other solids from the wok with tongs or chop sticks and place on a paper towel to drain.
  5. Reduce heat to medium and, in the same oil, saute one large diced onion until tender.
  6. Add the cooked rice to the wok and saute quickly, getting as much of the rice coated with oil as possible. Add additional oil if necessary.
  7. Continue cooking the rice until grains start to brown.
  8. Add one half-cup each frozen peas and corn.
  9. Deglaze the pan with a couple splashes of dry white wine.
  10. Add two diced medium carrots–I prefer my carrots warmed but crunchy, add the carrots when you first add the rice if you prefer your carrots more fully cooked.
  11. Scramble two eggs. Clear a spot in the center of the wok and add the eggs.
  12. Let the eggs cook in the center of the wok. When mostly cooked, mix the scrambled eggs back in with the rice.
  13. Mince the cooked pork and stir back into the rice.
  14. Season the rice to taste. I used salt, black pepper, white pepper, powdered ginger, freeze-dried yuzu (available at many Asian markets), and a dash of cayenne.
  15. Thoroughly mix the contents of the wok and cook until ingredients are warmed through.
  16. Serve and garnish to taste with sri racha, toasted sesame oil and/or soy sauce.
  17. What’s that? A wine pairing? Sure thing! We drank a really nice Picpoul de Pinet from the south of France that was perfect. I’d also recommend any crisp, dry, aromatic white wine like Albarino, Vinho Verde or Gruner Veltliner.

I know it probably wasn’t authentic–I’m just a California-born-and-raised white boy, after all–but it was delicious.

You’re welcome.

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About David D.

I'm a wine professional. Like a real one who makes most of his living in wine and have for most of my adult life. I also write, but you can see that.
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