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:
- In a rice cooker, cook one cup long grain white rice. Day-old rice is also fine and, to some, preferable.
- Add several tablespoons vegetable oil to a large hot wok or skillet over medium-high heat.
- 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.
- 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.
- Reduce heat to medium and, in the same oil, saute one large diced onion until tender.
- 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.
- Continue cooking the rice until grains start to brown.
- Add one half-cup each frozen peas and corn.
- Deglaze the pan with a couple splashes of dry white wine.
- 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.
- Scramble two eggs. Clear a spot in the center of the wok and add the eggs.
- Let the eggs cook in the center of the wok. When mostly cooked, mix the scrambled eggs back in with the rice.
- Mince the cooked pork and stir back into the rice.
- 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.
- Thoroughly mix the contents of the wok and cook until ingredients are warmed through.
- Serve and garnish to taste with sri racha, toasted sesame oil and/or soy sauce.
- 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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