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  • Pork Fried Rice with Edamame

    1 vote
    Pork Fried Rice with Edamame
    Publisher of The Briny Lemon
    by Pamela Steed Hill
    656 recipes
    >

    Ingredients

    • 2 tbsp fresh
    • lime juice
    • 2 tbsp rice
    • vinegar
    • 2 tbsp
    • sugar
    • 1 tbsp
    • sambal oelek (fresh ground chile paste)
    • 1 tsp
    • sesame oil
    • 2 tsp
    • cornstarch
    • 1 tbsp
    • water
    • For the Pork Fried Rice
    • 2 tbsp
    • peanut oil, divided
    • 4 4-oz
    • boneless pork chops, trimmed and cut crosswise into thin strips
    • 2 garlic
    • cloves, chopped
    • 2 serrano
    • or cayenne chiles, chopped
    • 1 habanero
    • chile, finely chopped
    • 1-inch
    • piece of ginger, peeled and chopped
    • 1 large egg,
    • whisked
    • 4
    • scallions, white and green parts thinly sliced and separated
    • 1 cup
    • frozen, shelled edamame
    • 1 cup cold
    • cooked rice
    • Pork Strips Vegetables and AromaticsAssembled Stir-Fry Ingredients
    • over medium-high heat and add 1 tablespoon of peanut oil. Add the pork and season
    • 1 tablespoon of peanut oil to the wok. Add the garlic, chiles, and ginger and stir-fry

    Directions

    If the

    ingredients list looks long here, keep in mind that it’s made up of simple

    items that come together quickly and easily—and result in great flavor with a

    fresh, bold finish.

    I’ve said

    it before and I’ll say it again (and probably many more times): stir-fries are

    some of the most healthful, delicious, and easiest dishes you can prepare. And edamame—a

    nutritious staple in Japanese and Chinese cuisine—has made its way to dinner

    tables around the world.

    These young soybeans are available fresh in many Asian markets and frozen in most

    supermarkets. For this recipe, I used frozen, shelled beans to keep the dish

    simple and fast. Quick-cooking, little fat, fresh ingredients, tons of

    flavor—that’s stir-fry.

    Shelled Edamame

    If you

    don’t eat pork, use chicken breast. If you don’t eat meat at all, use thick

    slices of hearty portobello mushrooms.

    2 tbsp soy

    sauce

    Preparation

    For the Sauce

    Combine the

    soy sauce, lime juice, vinegar, sugar, sambal oelek, and sesame oil in a bowl.

    Stir well to dissolve the sugar and set aside.

    Stir the

    cornstarch into the water and set aside. Re-stir before adding to the sauce.

    Stir-Fry Sauce

    For the Pork Fried Rice

    Heat a wok

    over medium-high heat and add 1 tablespoon of peanut oil. Add the pork and season

    with salt and pepper. Cook without stirring 2 minutes. Stir-fry until just

    cooked through, 4-5 minutes longer. Remove the pork with a slotted spoon to a

    bowl and wipe out the wok.

    Pork Beginning to Cook Add the remaining

    1 tablespoon of peanut oil to the wok. Add the garlic, chiles, and ginger and stir-fry

    1 minute.

    Add the white

    parts of the scallions and stir-fry 1 minute. Add the edamame and stir-fry 2

    minutes.

    Scallion Mixture Edamame Added Push the

    wok ingredients to 1 side and add the eggs to the other side. When the eggs

    begin to set, stir gently to scramble.

    Add the

    cold, cooked rice and stir-fry 2 minutes.

    Return the pork

    to the wok. Re-stir the cornstarch mixture and stir into the sauce. Add to the

    wok and stir until the ingredients thicken a bit, about 1 minute.

    Egg AddedRice AddedPork Returned

    To serve, divide the pork and rice mixture among

    4 shallow bowls and garnish with the green parts of the scallions. Serve right

    away.

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