Recipe courtesy of Chris Fischer and Amy Schumer

Fried Rice with Pork and Scallops

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This recipe, included in our late-night menu, should serve as more of a template than a guideline. Your goal is to make delicious, salty use of plainly cooked leftover rice. Use what you have in the fridge; we just happened to have what we did, and it turned out to go very well together.
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
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  1. Heat a large saucepan over medium heat. Add the ground pork, break it up with a wooden spoon and season well with salt. Cook until the pork begins to color and is no longer pink on the inside, about 5 minutes. Add the scallions and some olive oil and cook for a minute. Add the scallops, toss well and cook for 90 seconds. Add the rice. Crack the eggs over the rice if using and season the contents of the pan again with salt. Increase the heat to the highest setting and stir the contents with a wooden spoon while shaking the pan and tossing well. Cook for another 3 minutes, stirring and tossing regularly. Remove from the heat, drizzle in the soy sauce and stir in the cilantro before serving hot.

Cook’s Note

Anything goes with this technique. Think about adding flavorful ingredients that pack a punch and can be added in small quantities, like bacon, sausage or seafood. Eggs are a great binder and add some nice protein to the dish. When rooting around in the fridge, search for something to add texture or life, like radishes or fresh herbs.

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