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 |
1. In a large bowl, stir together pork and red pepper.
2. In a large skillet over high heat, heat 2 tablespoons reserved pork fat. When it is very hot, add the rice, stirring to break up any clumps. Stir in sugar and black pepper. Cook, stirring often, for 3 minutes or until the rice begins to brown.
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3. Stir in soy sauce. Cook for 1 minute. Stir in edamame. Cook for 1 minute or until the mixture is hot. Transfer rice to the bowl of pork.
4. Add remaining 1 tablespoon fat to skillet. When it is hot, add scallions, garlic, and ginger. Cook, stirring, for 1 minute. Stir in eggs, and cook, stirring constantly, for 2 minutes or until they start to scramble. Transfer to the pork. Add sesame oil and rice wine vinegar. Toss well. Karoline Boehm Goodnick