Quick and Easy Pork Fried Rice With Corn and Shishito Peppers Recipe
"Fried rice is like the hash of dinnertime. It's the easiest and tastiest way to cleanse your fridge of leftovers. A couple of weeks back, my fridge happened to be full of leftover sous vide pork tenderloin. It's also summer, which means that I have a near-endless supply of corn and shishito peppers in my fridge at all times (those two are fantastic partners in crime). Put it all together, and what do you get? This simple pork fried rice with charred corn and peppers...."
INGREDIENTS
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2 cups cooked white rice (12 ounces; 350g) (see note)
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2 1/2 tablespoons (40ml) vegetable or canola oil, divided
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6 ounces (170g) fresh corn kernels, cut from 1 to 2 ears of corn
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2 scallions, sliced, whites and greens reserved separately (1 ounce; 30g)
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12 shishito peppers, thinly sliced, or 1 green bell pepper, finely diced (about 6 ounces; 170g)
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6 ounces (170g) leftover roast pork or ham, finely diced
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1 teaspoon (5ml) soy sauce
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1 teaspoon (5ml) toasted sesame oil
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Kosher salt
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Ground white pepper
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1 large egg
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