Fried Rice with Ground Pork and Pickled Turnip
Recipe GLPR8bb3c301ba125d
A savory stir-fried rice dish featuring seasoned ground pork, tangy Yunnan pickled turnip, and bright red bell pepper, finished with a scrambled egg for richness. This classic Chinese preparation is quick, satisfying, and versatile enough for any meal.
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Ingredients
3 cups leftover cooked rice, chilled or at room temperature
8 oz. lean ground pork
1/2 cup diced Yunnan pickled turnip
1/2 cup diced red bell pepper
6 slices green long chili peppers, optional
1 tablespoon minced garlic
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 large egg
2 tablespoons chopped scallion for garnish
Directions
Cut the Yunnan pickled turnip and red bell pepper into uniform 1/4-inch cubes and set aside. If using, slice the green chili peppers into thin rounds.
Heat a wok or large skillet over high heat until very hot. Add the vegetable oil and swirl it to coat the cooking surface evenly.
Add the ground pork to the hot wok and cook, stirring frequently to break it into small pieces, until the meat is no longer pink and reaches an internal temperature of 160°F, about 3–4 minutes. Transfer the cooked pork to a small bowl, leaving approximately 1 tablespoon of oil in the wok.
Return the wok to high heat. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the diced pickled turnip, diced red bell pepper, and chilled rice to the wok. Stir-fry continuously for about 1 minute, breaking up any rice clumps and ensuring even heating.
Return the cooked pork to the wok, then sprinkle in the salt and ground white pepper. Stir-fry for another minute until well combined.
Push the fried rice to one side of the wok, creating an empty space on the other side. Pour the beaten egg onto the empty space and scramble it for about 30 seconds, stirring gently until the egg is just set but still slightly soft.
Push the rice back over the scrambled egg and fold everything together until the egg is evenly distributed throughout the rice.
Transfer the fried rice to a serving platter. Top with chopped scallion and the optional chili pepper slices if desired. Serve hot.
