Fried Rice with Spring Vegetables and Spiced Pork

When I think of fried rice, I usually think of my fifteen-year-old self and my one vegetarian friend at the time, sharing a pound and a half of grease from the food court at the mall. Not a good association! Fried rice can be very healthy and versatile depending on what you do with it.


I saw a recipe for fried rice with spiced pork on Cooking by the Seat of my Pants and thought it sounded fantastic. The marinade for the pork was particularly interesting, filled with warm spices and even molasses. I was intrigued, to say the least. I didn't have five spice powder, so I improvised with a combo of cloves, coriander, ginger, cayenne pepper, and mustard powder. I think it's close enough to the real thing.

But the best part about fried rice is that it can be mostly prepared ahead of time. Cook some extra rice and refrigerate it, mix together the marinade and pour it over your thinly-sliced protein of choice (I think tofu would be amazing with this marinade) and refrigerate it overnight.

The next day, chop whatever veggies you have - I used some lovely shiitake mushrooms and some crunchy broccoli raab, as well as some green garlic (also used in the marinade).

Then it's time to work quickly. In a large skillet or wok, heat a small amount of neutral oil over medium-high heat. Take the pork/tofu/whatever protein you are using out of the marinade and cook for a few minutes on each side, then remove to a plate. Add the veggies to the skillet and cook for another few minutes, then add the leftover rice. Stir to break up the clumps. Beat a few eggs and pour over the rice, stirring well until the egg is fully cooked.

Serve immediately, and top with extra green garlic and some sriracha. I think this is a much better memory of fried rice - I'll keep it around for a while.