Fried Rice with Pork and Kale |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cold cooked rice (made at least 1 day ahead) is the secret to delicious fried rice, so don't cook a fresh pot for this recipe. Ingredients:
2 tablespoons vegetable oil |
2 garlic cloves, minced |
1 tablespoon finely grated peeled fresh ginger |
1 small onion, halved lengthwise and thinly sliced crosswise |
1 carrot, cut into 1/8-inch-thick matchsticks |
3/4 cupsautéed kale |
1 1/2 cups chilled cooked rice such as jasmine rice |
3 to 5 ouncesroast pork tenderloin (from a 3- to 4-inch piece; opposite page), cut crosswise into 1/3-inch-thick slices and slices cut into 1/3-inch-wide strips |
1/2 cup mung bean sprouts (2 ounces) |
1 tablespoon fresh lime juice |
1 tablespoon soy sauce |
1 teaspoon sugar |
1 teaspoon minced fresh chile such as jalape ño, serrano, or thai (including seeds) |
2 scallions, thinly sliced |
2 tablespoons chopped fresh cilantro |
1 large egg, lightly beaten (optional) |
Directions:
1. Heat oil in a wok or a deep 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking. Add garlic and ginger and stir-fry until golden, about 1 minute. Add onion and stir-fry until lightly browned, about 2 minutes. Add carrot and kale and stir-fry 2 minutes. Add rice, pork, and bean sprouts and stir-fry 1 minute.
2. Stir together lime juice, soy sauce, sugar, and chile until sugar is dissolved. Add soy mixture to wok, then add scallions and 1 tablespoon cilantro and stir-fry 1 minute. Add beaten egg (if using) and stir-fry until egg is set, about 1 minute. Serve sprinkled with remaining tablespoon cilantro.
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