Chinese take out baby! How sweet it is! I was in a celebratory mood today, after finding out The Jesus and Mary Chain are coming to town!!! I just got off summer vacation at the always amazing (and seldom healthy!) South Jersey shore, the weather was fantastic, there were ice cold beers in the cooler, and some boneless country style pork ribs in the refrigerator!!! Haven't had Chinese in a minute, so I thought, let's make a mind blowing Pork Fried Rice, and this one...we're gonna slay it on the grill!!!
If you're making this at home, you can easily adapt this and make it inside. And also, for your vegetarian friends, this dish is vegetarian right up until the pork actually goes in, which is pretty much last in this version. If there are meatless folk your midst, just serve the chopped pork on the side. One important step for this dish is to use cooled rice. DO NOT use fresh, hot, or even warm rice, it'll end up gummy and too soft! If you gotz the time, make the rice the night before and let it cool over night. Or at least make it first, spread it out in a thin layer to the fridge for some coolin'!!!!
First, get yourself 1 pound of country style boneless pork ribs. Rub them down real good with 2 Tbl of a jarred chili garlic sauce! Set 'em aside while you move onto other duties!!! Wait, have you turned on some Jesus and Mary Chain yet?! Here's a new song for ya!
Now it's time to get your grill ready. Set up for direct cooking on half the cooking area, you want a cool side to move stuff over to. We're gonna grill the ribs first, and then everybody else gets a turn dancing in cast iron. While your coals are heating up, it's time to get started on your prep! Get the following together, you'll want it to stay organized as in the picture, it'll make life a whole lot easier when you get to the good part, the actual grilling.
-Peel and dice 4 cloves of garlic
-Peel and dice a one inch piece of ginger
-Rough chop half a sweet onion
-Stem and julienned 4 ounces of Shitake mushrooms
-Thinly slice one jalapeno pepper (remove seeds if you want, but NO!)
-Peel and rough chop one large carrot
-Slice about 4 ounces snap peas on the bias into about 1/2 inch pieces
-4 cups Rice, cooked and cooled
When your grill is nice and hot, throw down the ribbies. Cook them on all sides, evenly turning and flipping until internal temperature hits about 150. Make 'em look all pretty and shit! Glazed from the chili sauce, beautiful grillmarks, like little works of art. Put your heart and soul into it, you deserve it. Slide 'em over to the cool side of the grill, let 'em rest....
Place your cast irons skillet on the grate directly above your coals. Heat up a couple tablespoons oil with a high burning point. I used Safflower for this. Just try and not use extra virgin, need something a little tougher than that. Add the onion, carrot, mushrooms, and jalapeno to the skillet. Cook for a about 3 or 4 minutes minutes, keep 'em moving. You're "grill"frying here. Add the snap peas, stir for another 2 minutes. Basically, you want the snap peas to have a little more crunch, so we're putting 'em in a little later. Should've told you to have a bowl ready, so get one if you don't! Put the veggies into it and set aside.
Onto the rice! Add a little more oil if needed to the skillet. Drop in the garlic and ginger. Stir them around and don't even give 'em a minute! Pour in the cooled rice. Stir it all up, this is gonna sound so good. Let the rice crackle a bit, stir around a few times. Sprinkle in some kosher salt. Make a CD sized well in the center of the rice.
-2 Large Eggs, beaten
-Kosher salt, Fresh cracked pepper
-1/4 cup Soy Sauce ( I use reduced sodium, dealer's choice)
-1 Tbl Oyster Sauce (seafood allergy? Just leave it out, it'll still be bangin')
-1 tsp Sesame Oil
Pour the eggs into the well. Let them chill for thirty seconds or so. Start to move them around with a spatula, just like scrambling eggs! Continue to scramble until set. Rice is starting to crackle again from underneath. This is fine, little bits of extra fried rice throughout is great! Don't let anything burn, though. This is where I pour the soy sauce around the ring of rice, watch the steam rise....
Stir cooked eggs throughout soy rice mixture. Remove from the heat, you're almost there! Stir in the oyster sauce and sesame oil. Lest rest for a minute while you chop some scallions, and cut the well rested pork into hearty inch or so cubes. Stir pork and scallions into rice. You're ready to rock and roll now! I'm still listening to The Jesus and Mary Chain....what are you listening to!?! Comment and share away!!!! Let me know especially if you made this recipe. Post your pics on the Supersonic Facebook page, or tag me on IG!!! Cheers!!!
"Here's to music, here's to food!!!" \m/