Fried Rice with Pork
2 eggs, slightly beaten
3.5 c. Cold cooked rice
1/4 lb trimmed pork loin
1 large carrot, tiny dice
1 stalk celery, thin-sliced
2-2.5 TBsp corn or peanut oil
2-2.5 Tsp Rice wine or dry sherry
1-1.25 tsp salt
3 TBsp thin-cut scallions, green & white
1/2 c. Frozen peas, thawed.
Cook the rice according to package directions, then spread on cookie sheet to cool.
Make sure it is COLD (refrigerated is even best) when you start the dish.
Slice the pork evenly into small slices.
In an eggpan, cook the eggs very soft scrambled. They will cook the rest of the way
in the wok with the remainder of the dish. Set aside.
Heat a wok over high heat until
hot enough to evaporate a bead of water on contact.
Add the oil, swirl to coat the pan,
then reduce the heat to medium high. Toss in a bit of carrot. When it starts to sizzle
good, add the rest of the carrots, and toss to coat.
Cook for about 15 seconds. Add
celery, toss to coat, adjusting heat to prevent scorching.
Add the pork, and continue
to toss until meat is just browned. Do not overcook the pork!
Sprinkle the wine into
the wok, waiting a brief second for it to 'explode' into a fragrant hiss, then add the
rice. Toss briskly to coat the rice and stir to seperate the grains, adding a bit more
oil from the side of the pan if necessary to prevent sticking.
Once hot, sprinkle with
salt, toss to combine, add egg, peas, and scallions and toss some more.
Serve immediately.
Scott W. Binder
Arcata, Humboldt County, CA
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