Barbecued Pork Fried Rice with Mushrooms and Extra Ginger

Ingredients

• •3 tablespoons neutral oil, such as canola or grapeseed
• •2 cups mixed mushrooms
• •1 pinch fine sea salt
• •1 tablespoon minced chile
• •2 tablespoons minced ginger
• •1 bunch scallions
• •¾ cup shredded barbecued pork
• •2 cups cooked rice
• •½ cup corn kernels
• •1 tablespoon soy sauce
• •1 whole egg
• •whisked

Cooking Instructions

1. 1.

   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 chile, ginger, and the white portion of the scallions. Stir constantly until fragrant, 30 seconds to 1 minute. Add the pork and stir vigorously for 1 minute to heat it through.

   8 min

2. 2.

   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.

   2 min

3. 3.

   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 scallion greens, and toss. Taste and adjust the seasoning with more salt or soy sauce as desired and serve.

   3 min