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Gourmet
November 2003

Fried Rice with Pork and Kale

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.

Recipe information

  • Yield

    Serves 1 generously

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)

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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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