Pork Fried Rice
Why we love it:
- 1⁄2 pound Pork Chop (boneless, finely diced)
- 2 Tablespoons Hoisin Sauce (divided)
- 1⁄4 cup Soy Sauce (divided)
- 4 Tablespoons Unsalted Butter (divided)
- 1 teaspoon Sesame Oil
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Fresh Ginger (minced, about 1” of the root)
- 3 cloves Garlic (minced)
- 1 Carrot (medium-sized), small dice
- 1 Onion (small-sized), small dice
- 5 Radishs (divided)
- 1 bunch Radish Leaves (optional if you bought radishes without leaves)
- 1 cup Sugar Snap Peas
- 2 cups Edamame (frozen)
- 2 Eggs
- 4 cups White Rice (cooked and cooled, ideally overnight)
- 1 Tablespoon Sriracha (to taste for serving)
Use a sharp knife and dice the pork chop into small pieces - ideal is about the size of a pea. Place cubes in a small bowl. Add 1 Tablespoon of the hoisin sauce and 1 teaspoon of soy sauce. Stir to combine.
In a large non-stick saute pan or cast iron skillet - biggest you’ve got - melt 1 Tablespoon of butter. Add the pork and let it cook, sizzling, for a few minutes until the edges of the pieces are nice and caramelized. Then stir with a spatula and cook the other sides, cooking for about 5 minutes total or until the pieces are cooked through. Scrape them into a bowl and set aside. Wipe the pan out with paper towel if anything is burned but if there are nice browned bits they can stay.
While the pork is cooking, crack the eggs into a small bowl. Add a pinch of salt and ½ teaspoon of rice vinegar. When the pork is done, return the pan to medium heat, add 1 teaspoon of butter and scramble the eggs. Let them cook slowly, you’ll see them solidifying on the bottom, then scrape them back with a spatula. Let them sit untouched for about 30-45 seconds between scrapings so you get big, soft curds. The more you stir, the smaller the pieces will be. When just set, scrape out of the pan onto the plate with the pork.
While the eggs are cooking, dice your veggies. Aim for similar sizes on the onion, carrot, and slice the sugar snap peas into thin strips. Set out the edamame and let it begin to defrost. Slice 2 radishes from your bunch into matchsticks and set aside raw for garnish. Dice the rest of them (probably 3-5 pieces) into small diced pieces like the carrots. If the leaves are green and nice looking, like you’d expect basil to look, wash them and shake them dry. Stack up the leaves and slice into ¼” thin slices.
When the eggs are done, wipe the pan out if there are egg remnants. The return to medium heat and melt 1 ½ Tablespoons of butter. Add the carrots and onions and saute, stirring occasionally, for about 4-5 minutes.
While the carrots and onions are cooking, mince the garlic and ginger. Add to a small bowl with the remaining hoisin sauce, soy sauce, rice vinegar and sesame oil.
Add the rice to the pan, over the carrots, diced radish, and onions and press it down so it makes contact with the hot pan. Let it sit for 2-3 minutes to caramelize and crisp up. Then stir it well and press down again. Let it cook another 2-3 minutes this way. This time, stir it well and add the peas, edamame and sauce to the pan. Add the remaining Tablespoon of butter and the radish leaves. Stir occasionally for about 4-5 minutes total until everything is hot, browned and smelling delicious.
Add the pork and eggs back to the pan and heat through, just 1-2 minutes.
Divide among plates. Garnish with the raw radish and sriracha to taste.