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Recipe for pork and edamame fried rice

Karoline Boehm Goodnick for The Boston Globe

Serves 4

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

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