You need a good fried rice in your weeknight repertoire. You really do. I wrote up this recipe as a supplement to my previous post "Simple Beer Braised Pork" as one of a few ways to make a single braised pork shoulder and turn it into multiple delicious meals by freezing portions of it to pull out as needed on busy weeknights. (See also my post "Pappardelle with Pulled Pork & Wilted Spinach" for another scrumptious meal idea).
As a standalone recipe, the pulled pork in this fried rice recipe below can easily be substituted with shrimp or firm tofu. You can even go meatless with it. That's the beauty of fried rice! You can pretty much throw a bit of this and a bit of that, adjusting amounts and varying items based on what you have on hand. It always comes out delicious. The one *golden rule* for perfect fried rice is to cook your rice in advance and allow it to chill in the refrigerator a couple of hours up to overnight to dry it out. This step is paramount in preventing soggy fried rice. Freshly cooked rice will yield soggy fried rice every single time. Get your rice right, and you're halfway there.
NOTE: As noted in the "Simple Beer Braised Pork" post, for a gluten / wheat-free version, substitute the beer in the braising liquid with white wine (same amount).
Pulled Pork + Brussels Sprouts Fried Rice
Recipe serves 4.
INGREDIENTS
3 tbsp oil (grapeseed or coconut oil), separated
1C brussels sprouts trimmed, halved, sliced into fine shreds
1-1.5C reserved pulled pork, defrosted to room temperature if previously frozen (see my related post >> "Simple Beer Braised Pork")
3C leftover cooked white or brown long grain rice, preferably refrigerated overnight (see head note above about this step)
3/4C frozen or fresh corn kernels
4 large eggs
2 tbsp light soy sauce or tamari, more or less to taste
Drizzle of sesame oil
METHOD
1. Beat the eggs. Add a pinch of salt and a splash (about 1 tbsp) of cold water and allow it to stand while your perform steps 2 & 3 below. You could skip this step and just beat them but I find this makes the eggs a little looser when you scramble them later.
2. In a pan (preferably cast iron) or heavy wok over medium-high heat, drizzle 1 tbsp of oil and stir fry the brussels sprouts a few minutes until slightly charred. Take out and set aside.
3. Drizzle another 1 tbsp of oil and add the pulled pork, stirring it around until warmed through. Taste to see if it needs salt and add as necessary. Set aside.
4. Drizzle the final tbsp of oil and scramble the eggs. Keep moving the eggs around as it cooks and don't let it overcook. When eggs are not quite fully cooked and still somewhat runny, add the chilled cooked rice. Use a chopping motion with your spatula or spoon to break up the rice (which will be clumpy from being chilled) and the eggs to distribute evenly.
5. Add back in the brussels sprouts, pulled pork and now the corn kernels. Add the light soy sauce or tamari. Move everything around to distribute and to warm all the ingredients through.
6. Turn off heat. Drizzle in some sesame oil to taste. Finally, taste for seasoning and add more soy / tamari or kosher salt as necessary. It's also always a good idea to serve with a bottle of sriracha handy. :)
Enjoy! xx