|1||cup chopped, cookedpork shoulder|
|1||teaspoon crushed red pepper|
|3||tablespoons reserved porkbrowning fat|
|4||cups cooked rice|
|Black pepper, to taste|
|2||tablespoons soy sauce|
|1||cup frozen shelled edamame, rinsed with cold water|
|4||scallions, finely chopped|
|3||cloves garlic, finely chopped|
|1||piece (1 inch) fresh ginger, finely chopped|
|3||eggs, lightly beaten|
|5||teaspoons sesame oil|
|1||tablespoon rice wine vinegar|
1. In a large bowl, stir together pork and red pepper.
2. In a large skillet over high heat, heat 2 tablespoons reserved pork fat. When it is very hot, add the rice, stirring to break up any clumps. Stir in sugar and black pepper. Cook, stirring often, for 3 minutes or until the rice begins to brown.
3. Stir in soy sauce. Cook for 1 minute. Stir in edamame. Cook for 1 minute or until the mixture is hot. Transfer rice to the bowl of pork.
4. Add remaining 1 tablespoon fat to skillet. When it is hot, add scallions, garlic, and ginger. Cook, stirring, for 1 minute. Stir in eggs, and cook, stirring constantly, for 2 minutes or until they start to scramble. Transfer to the pork. Add sesame oil and rice wine vinegar. Toss well. Karoline Boehm Goodnick