Pork Fried Rice
- 4 tablespoons canola oil
- 3 eggs
- 2 tablespoons finely chopped garlic
- 1 bunch thinly sliced scallions, white and green parts reserved separately
- 1 recipe Traditional Pork and Ginger Dumplings filling
- 5 cups cold cooked house steamed rice
- 2 tablespoons soy sauce
- 1/2 teaspoon white pepper
- salt, if needed
Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify "Scramble" the eggs with chopsticks or a fork , allow it to set, about 5 seconds, and slide onto a dish layered with paper towels (enough to absorb the excess oil from the pan). Set aside.
Add the remaining 1 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and white parts of the scallion and stir-fry until soft, about 2 minutes. Add the Traditional Pork and Ginger Dumpling filling and stir-fry until pork is cooked through, about 3 - 4 minutes. Remove pork mixture from wok and set aside in a dish.
Using the same wok, add 1 tablespoon oil to coat the pan. Add the rice and toss thoroughly until heated through. Add soy sauce, pepper, and add back the pork mixture and reserved eggs. Toss, mixing thoroughly. Correct the seasonings, add the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately.