Fried Rice

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by Heather Harris Brady

We headed into this week coming off a grueling 18-hour roadtrip so easy comfort food has been the order of the day all week. This fried rice is amazing, adaptable and it makes the house smell great. I used brown rice, but you could also use jasmine or basmati. I chose vegetables that are nice with the ground pork, but change it up for whatever you have lying around – that’s the beauty of it!

The crumbled potato chips are a tip I picked up from Bon Appetit, a standin for the wonton crisps I suppose, but they will surprise you on how well they blend in to the whole. I like to cut the vegetables into different shapes for pretty. I used zucchini in place of bamboo shoots.  This all goes quick, so make sure you have everything ready to go before you turn on the heat.

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Fried Rice, Four servings

  • 3/4 lb. ground pork
  • 1 T. minced garlic
  • 1 T. ground gingerroot
  • 3 c. cooked rice
  • 1/2 c. sliced onion
  • 2 T. olive oil
  • 1 T. sesame oil
  • Two eggs, beaten
  • 1/2 red pepper, diced
  • 1/3 c. celery, diced
  • 1 carrot, cut in thin slices
  • 2 baby zucchini, cut in matchsticks
  • 1/2 c. crushed potato chips
  • Ponzu and chili paste to taste

Brown the pork with the garlic and ginger. When it’s cooked through, set it aside.

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Heat the sesame and olive oil in a cast-iron (or other non-stick) pan. Add the onion.

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When the onion is fragrant, add the eggs.

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Scramble softly.

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Add the rice, cook for a minute or so, stirring occasionally.

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Then add all the vegetables except the zucchini. Toss until the rice starts to dry out, 3-5 minutes.

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Add the seasoned pork. Cook for another 2-3 minutes, tossing every so often. More tossing means softer rice, less tossing means some crunchy crust mixed in – however you like it done.

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Stir in half the potato chips, the ponzu and chili paste.

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Top each serving with some zucchini and a sprinkle of potato chips. Serve warm, hot or cold if that’s how you roll.

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Three years ago: Sweet Corn & Green Chili Tamales
Two years ago: Berry Crumb Cake
One year ago: Icelandic Almond Rolls

 

 

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