Quick And Easy Pork Fried Rice With Corn And Shishito Peppers Recipe Recipe

Name: Quick And Easy Pork Fried Rice With Corn And Shishito Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked white rice (12 ounces; 350g) (see note); 2 1/2 tablespoons (40ml) vegetable or canola oil, divided; 6 ounces (170g) fresh corn kernels, cut from 1 to 2 ears of corn; 2 scallions, sliced, whites and greens reserved separately (1 ounce; 30g); 12 shishito peppers, thinly sliced, or 1 green bell pepper, finely diced (about 6 ounces; 170g); 6 ounces (170g) leftover roast pork or ham, finely diced; 1 teaspoon (5ml) soy sauce; 1 teaspoon (5ml) toasted sesame oil; Kosher salt; Ground white pepper; 1 large egg

Servings: persons

2 cups cooked white rice (12 ounces; 350g) (see note)
2 1/2 tablespoons (40ml) vegetable or canola oil, divided
6 ounces (170g) fresh corn kernels, cut from 1 to 2 ears of corn
2 scallions, sliced, whites and greens reserved separately (1 ounce; 30g)
12 shishito peppers, thinly sliced, or 1 green bell pepper, finely diced (about 6 ounces; 170g)
6 ounces (170g) leftover roast pork or ham, finely diced
1 teaspoon (5ml) soy sauce
1 teaspoon (5ml) toasted sesame oil
Kosher salt
Ground white pepper
1 large egg

1
If using day-old rice, transfer to a medium bowl and break rice up into individual grains with your hands before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
2
Return wok to heat and add 1/2 tablespoon oil. Add corn and cook, stirring occasionally, until lightly charred on several surfaces, about 4 minutes. Transfer to bowl with rice and toss to combine.
3
Return all rice and corn to wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add scallion whites, peppers, and pork and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
4
Push rice to the side of wok and add remaining 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.
5
Add scallion greens and toss to combine. Serve immediately.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups cooked white rice (12 ounces; 350g) (see note), 2 1/2 tablespoons (40ml) vegetable or canola oil, divided, 6 ounces (170g) fresh corn kernels, cut from 1 to 2 ears of corn, 2 scallions, sliced, whites and greens reserved separately (1 ounce; 30g), and more.

Yes, Quick And Easy Pork Fried Rice With Corn And Shishito Peppers Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick And Easy Pork Fried Rice With Corn And Shishito Peppers Recipe

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