Mongolian Barbecued Pork Fried Rice
Yield: 6 portions
Watch the video.
| Ingredients | Amounts |
|---|---|
| Eggs, large | 4 ea. |
| Salt | 1 tsp. |
| Peanut or vegetable oil | 1 cup |
| Scallions, large, finely chopped | ½ cup |
| Carrots, finely chopped | ½ cup |
| Celery, finely chopped | ½ cup |
| Soy sauce | 1 Tbsp. |
| Mongolian Barbecued Pork, finely chopped, plus ¼ cup julienned for garnish | 2 cups |
| U.S. long- or medium-grain rice, cold or room temperature | 3 ½ cups |
| Sesame oil | 1 oz. |
| Szechwan pepper salt | as needed |
| Scallion threads | ¼ cup |
Method
- In a small bowl, whisk together the eggs and salt.
- Heat a wok over high heat. When hot, add the oil and when the oil is hot, add the scallions, carrots, and celery. Stir-fry for 1 to 2 minutes, then add the soy sauce.
- Add the egg mixture and cook for another minute, using a spatula to break up the egg mixture so it cooks evenly.
- Add the pork and rice, and use the spatula aggressively to break up the rice into the eggs. With the back of the spatula, push the rice against the surface of the wok, making sure that all the rice actually comes into contact with the wok, to sear it. Stir-fry aggressively for 3 minutes.
- Add the sesame oil and season with the Szechwan pepper salt. Turn the rice out onto a platter and garnish with scallion threads and julienned barbecued pork.