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Ingredients
3 eggs, beaten
1 pound ground pork
1 bunch scallions sliced, white and green part
separated
6 cups cooked long grain rice, preferably day
old so it’s nice and dry
Tip: In a rush, place cooked rice on a sheet
tray and place in freezer to cool and dry
1 cup Sweet and Sour Cranberry Chutney, plus
2 tablespoons for garnish
1 tablespoon naturally brewed soy sauce
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper,
to taste
Sweet and Sour Cranberry Chutney
Makes 4 cups
2 red onions, cut into 1/2-inch dice
2 tablespoons minced lemongrass, white part
only
2 cups dried cranberries, such as Craisins,
chopped
1/2 cup sugar
2 cups naturally brewed rice vinegar
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper,
to taste
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Method
In a wok (preferably non-stick) or sauté pan
coated well with oil on high heat, add eggs (they
should puff up immediately), stir quickly and transfer
to a plate lined with paper towels. Place the wok
back over high heat and add the pork. Break up and
cook until browned, then add the scallion whites and
mix. Add the rice, chutney, naturally brewed soy sauce,
and the eggs. Season with kosher salt and freshly
ground black pepper and check for flavor. Serve in
a large bowl and garnish with scallion greens and
additional chutney.
Sweet and Sour Cranberry Chutney
In a sauté pan coated lightly with oil over
high heat, sauté the onions and lemongrass
until soft, about 5 minutes. Season with kosher salt
and freshly ground black pepper and check for flavor.
Add cranberries and sugar and deglaze with naturally
brewed rice vinegar. Reduce by 75 percent, or until
liquid is absorbed. Check again for seasoning. When
cool, transfer to a container, cover, and store in
fridge for up to two weeks.
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