Serves 4
| 1 | cup chopped, cookedpork shoulder |
| 1 | teaspoon crushed red pepper |
| 3 | tablespoons reserved porkbrowning fat |
| 4 | cups cooked rice |
| 1 | tablespoon sugar |
| Black pepper, to taste | |
| 2 | tablespoons soy sauce |
| 1 | cup frozen shelled edamame, rinsed with cold water |
| 4 | scallions, finely chopped |
| 3 | cloves garlic, finely chopped |
| 1 | piece (1 inch) fresh ginger, finely chopped |
| 3 | eggs, lightly beaten |
| 5 | teaspoons sesame oil |
| 1 | tablespoon rice wine vinegar |
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