Barbecued Pork Fried Rice with Mushrooms and Extra Ginger

Ingredients for Barbecued Pork Fried Rice with Mushrooms and Extra Ginger

• 45ml neutral oil, such as canola or grapeseed

• 475ml (about 110g ) cultivated mushrooms, brushed free of dirt (I like a mix of oyster, shiitake, and cinnamon top mushrooms)

• Fine sea salt to taste

• 1 tablespoon minced Fresno or jalapeño chilli

• 2 tablespoons minced ginger

• 1 bunch spring onions, finely sliced white and dark green parts, kept separate

• 110g (about 90g ) shredded barbecued pork ribs or cooked pork shoulder

• 375g cooked rice, clumps broken up, dried if possible

• 120ml corn kernels, fresh or frozen

• 1 cuillère à soupe de sauce soja

• 1 egg, whisked

In a large (10-inch or more) sauté pan or wok, heat 1 tablespoon of the oil over medium-high heat. Sauté the mushrooms without disturbing until browned on the underside, about 2 to 3 minutes. Add a pinch of salt, stir, and cook for another 1 to 2 minutes, until the mushrooms are glossy and pliant. Add the remaining 2 tablespoons of oil, the chilli, ginger, and the white portion of the spring onions. Stir constantly until fragrant, 30 seconds to 1 minute. Add the pork and stir vigorously for 1 minute to heat it through.

Add the rice, toss well to combine, and let it sit undisturbed for 30 seconds to toast well. Add the corn and cook, tossing and stirring continuously, until warmed through, about another 30 seconds. Stir in the soy sauce and toss thoroughly to combine.

While folding the rice mixture quickly, fold in the egg (don’t let it sit still or the egg will pool and form ugly clumps). Remove the pan from the heat, add the spring onion greens, and toss. Taste and adjust the seasoning with more salt or soy sauce as desired and serve.

Avertissement

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