Barbecued Pork Fried Rice with Mushrooms and Extra Ginger

Name: Barbecued Pork Fried Rice with Mushrooms and Extra Ginger
Yield: 4 servings
Ingredients: 1 3 tablespoons neutral oil, such as canola or grapeseed; 1 2 cups (about 4 ounces) cultivated mushrooms, brushed free of dirt (I like a mix of oyster, shiitake, and cinnamon top mushrooms); 1 Fine sea salt to taste; 1 1 tablespoon minced Fresno or jalapeño chile; 1 2 tablespoons minced ginger; 1 1 bunch scallions, finely sliced white and dark green parts, kept separate; 1 3/4 cup (about 3 ounces) shredded barbecued pork ribs or cooked pork shoulder; 1 2 cups cooked rice, clumps broken up, dried if possible; 1 1/2 cup corn kernels, fresh or frozen; 1 1 tablespoon soy sauce; 1 1 egg; 1 whisked

From the kitchen of Carly

Smoky barbecued pork meets earthy mushrooms in this ginger-forward fried rice. The key is getting your pan screaming hot and letting rice kiss the surface until it turns crispy. Corn and fresh scallions brighten what could otherwise feel heavy.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons neutral oil, such as canola or grapeseed
12 cups (about 4 ounces) cultivated mushrooms, brushed free of dirt (I like a mix of oyster, shiitake, and cinnamon top mushrooms)
1Fine sea salt to taste
11 tablespoon minced Fresno or jalapeño chile
12 tablespoons minced ginger
11 bunch scallions, finely sliced white and dark green parts, kept separate
13/4 cup (about 3 ounces) shredded barbecued pork ribs or cooked pork shoulder
12 cups cooked rice, clumps broken up, dried if possible
11/2 cup corn kernels, fresh or frozen
11 tablespoon soy sauce
11 egg
1whisked

Instructions

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