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The Boston Globe

Food & dining

Recipe for pork and edamame fried rice

Serves 4

1 cup chopped, cooked
pork shoulder
1 teaspoon crushed red pepper
3 tablespoons reserved pork
browning 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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