Smoked Pulled Pork and Ham Fried Rice with Blistered Shishitos
This fried rice is a symphony of textures and robust flavors, a comforting and incredibly satisfying dish that transforms leftover rice into a culinary masterpiece. Each grain of rice is perfectly coated, glistening with savory soy and sesame, while generous morsels of smoky pulled pork and salty diced ham create pockets of intense flavor. The vibrant green blistered shishito peppers add a gentle, unpredictable heat and a fresh, slightly sweet note, cutting through the richness beautifully. It's a dish that's both hearty and surprisingly light, a testament to the magic of high-heat cooking and a true crowd-pleaser that embodies the spirit of a delicious, home-cooked meal.
Ingredients
- •3 cups cooked day-old white rice, refrigerated
- •1 tbsp vegetable oil, plus more for peppers
- •1 cup smoked pulled pork, shredded
- •1/2 cup diced ham
- •1 large egg, beaten
- •1/2 cup frozen peas and carrots blend
- •1/4 cup chopped yellow onion
- •2 cloves garlic, minced
- •1 tbsp grated fresh ginger
- •2 tbsp soy sauce
- •1 tbsp oyster sauce (optional, for extra umami)
- •1 tsp sesame oil
- •8 shishito peppers
- •Salt and black pepper to taste
- •Optional: Green onions, sliced, for garnish
- •Optional: Sriracha for extra heat
Instructions
- 1
Prepare the shishito peppers: Heat a small amount of vegetable oil in a skillet over medium-high heat. Add shishito peppers and cook, stirring occasionally, until blistered and slightly softened, about 5-7 minutes. Remove from pan and set aside.
- 2
Scramble the egg: Heat 1 tbsp vegetable oil in a large wok or large skillet over high heat. Pour in the beaten egg and scramble quickly until just set. Remove from the wok and set aside, breaking into small pieces.
- 3
Sauté aromatics and meats: Add a little more oil if needed to the wok. Add chopped yellow onion, garlic, and ginger. Stir-fry for 1 minute until fragrant. Add the smoked pulled pork and diced ham, stir-frying for 2-3 minutes until heated through and slightly crispy.
- 4
Add vegetables and rice: Add the frozen peas and carrots to the wok, stir-frying for 2 minutes. Break up the cold, day-old rice and add it to the wok. Press the rice against the hot surface to toast it slightly, stirring frequently for 3-5 minutes.
- 5
Season the fried rice: Pour in the soy sauce and optional oyster sauce. Drizzle with sesame oil. Stir well to combine all ingredients, ensuring the rice is evenly coated and heated through. Incorporate the scrambled egg back into the fried rice.
- 6
Finish and serve: Gently fold in the blistered shishito peppers. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with sliced green onions and a drizzle of Sriracha if desired.
- 7
Enjoy this hearty and flavorful fried rice as a complete meal.
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