Karoline Boehm Goodnick for The Boston Globe

Serves 4

1 cup chopped, cooked
pork shoulder
1 teaspoon crushed red pepper
3 tablespoons reserved pork
browning fat
4 cups cooked rice
1 tablespoon sugar
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.

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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