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.
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.
Heat the sesame and olive oil in a cast-iron (or other non-stick) pan. Add the onion.
When the onion is fragrant, add the eggs.
Add the rice, cook for a minute or so, stirring occasionally.
Then add all the vegetables except the zucchini. Toss until the rice starts to dry out, 3-5 minutes.
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.
Stir in half the potato chips, the ponzu and chili paste.
Top each serving with some zucchini and a sprinkle of potato chips. Serve warm, hot or cold if that’s how you roll.