Spicy Fried Rice with Chinese Roast Pork
(Preparing and cooking time: 30 minutes)
Spices are very important in my life. In this case, “spicy” doesn’t mean the heat, on the contrary those spices are considered sweet. Still I like to use habanero pepper for this recipe. You can substitute with any other chili pepper instead of habanero or you can omit chili pepper completely. If you don’t have any fresh chili peppers, this goes very well with a good hot sauce. We use our own homemade hot sauce made from our garden variety of several hot peppers.
A Chinese wok is the best utensil for cooking fried rice, if you substitute it please use a light weight frying pan to convey the high heat. This should be cooked with very high flame all the way and fast.
I am not a big rice eater; therefore this proportion here is more like fried vegetables with rice. You can change this ratio to your liking.
One tablespoon of ghee or neutral vegetable oil
One stick of 2 inch cinnamon
Two bay leaves broken into pieces
Half teaspoon of clove
Five green cardamom pods
One tablespoon of finely minced ginger
One teaspoon of finely minced garlic
One habanero pepper minced (optional)
1 cup of chopped red and green peppers
½ cup of chopped scallions
One teaspoon of Kosher salt
Half pound of Chinese Roast Pork sliced thin
One cup of cooked Basmati rice
2 tablespoons of chopped coriander
Heat the wok very hot and put ghee or oil, then cinnamon, bay leaves, clove and cardamom; sauté 30 seconds. Add ginger, garlic and chili and sauté one minute. Add vegetables with salt and sauté until tender. Add roast pork to incorporate to the vegetables. Finally add and sauté to break down rice with the back of the spatula. Check seasoning to add more salt if needed. Serve immediately with garnish of chopped coriander.
This recipe can be done as vegetarian as well.