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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.

    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