Dumpling Inspired Fried Rice

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Dumpling Inspired Fried Rice

This one-pan dumpling-inspired fried rice is basically what would happen if juicy pork dumplings and a big bowl of egg fried rice had a baby. It's garlicky, gingery, deeply savory, packed with veggies, and finished with a lovely drizzle of chili crisp (because everything is better with chili crisp).

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: asian

Keyword: fried rice, one pan rice

Servings: servings

Calories: 500kcal

Author: Kate Phillips

Ingredients

1 lb ground pork (or chicken) (500g)
3 garlic cloves crushed
1- inch piece of ginger grated (or 2 teaspoons ginger paste)
3 scallions finely sliced, white and green parts separated
1 carrot finely diced
½ cup frozen peas
½ cup frozen corn
2 heads of bok choi finely sliced
3 packed cups of cooked cold rice (see notes)
1 tablespoon light soy sauce
2 teaspoons fish sauce
1 tablespoon sesame oil
1 tablespoon Black vinegar or rice wine vinegar
1 teaspoon MSG optional
2 eggs
Chili crisp or chili oil

Instructions

Cook the ground pork.
Set a large, high-sided frying pan or skillet over medium-high heat. Add the ground pork and cook for 5 to 6 minutes, breaking it up with a wooden spoon or spatula, until nice and brown, and starting to get a little crispy in places.

If you're using lean ground pork, add a little neutral oil (sunflower, avocado oil, etc) first.

Add the aromatics. Add the crushed garlic, grated ginger, and the white parts of the scallions. Mix them through the pork, and cook for a minute, until nice and fragrant.
Add the vegetables. At this point, add your diced carrot, frozen peas, and frozen corn. Toss through the pork and cook for about 3 minutes, until the carrot has started to soften a little and the frozen veggies have warmed through. Sprinkle your chopped bok choi into the pan, and toss through, until starting to wilt.
Add the rice. Add the cooked, cold rice to the pan. Break up any clumps with your wooden spoon or spatula, then toss through the pork and veggies.
Add the sauce. Pour in 1 tablespoon of light soy sauce, 2 teaspoons of fish sauce, 1 tablespoon of sesame oil, 1 tablespoon of black vinegar, and the MSG if you're using it. Toss really well through the rice, so everything is coated. Continue to toss the rice for a couple more minutes, until any liquid has (mostly) evaporated.
Scamble the eggs. Push the rice to one side of the pan, then crack the eggs into the empty side. Scramble them with your spoon or spatula - you want them to be properly set and not runny - then mix them through the fried rice.
Garnish and serve. Sprinkle the green parts of the scallions into the pan and toss them through the rice. Taste, then add any extra soy sauce or sesame oil if you like. Divide the fried rice between bowls, then finish with a good drizzle of chili oil or chili crisp.

Notes

NEED TO COOK YOUR RICE FIRST? You'll need 1 cup of uncooked long-grain white rice. Add it to a pot you have a lid for, then add 1 ½ cups of cold water. Set it over medium-high heat and when you see little foamy bubbles on the surface of the water, turn the heat to low and pop the lid on. Leave it for 12 minutes, then remove the pot from the heat (but keep the lid on). Set aside to steam for 15 minutes. Remove the lid, fluff the grains with a fork, then spread it onto a tray or plate. Let it cool, then transfer it to the fridge to cool completely before using it (or pop it into the freezer for 15 to 20 minutes).

INGREDIENT SHORTCUTS: If you don't have cold, cooked rice, you can use two packets of microwave packet rice. Add them straight into the pan from the packet, there's no need to heat them first. You can also use frozen mixed vegetables, instead of the indiviudual ones listed in the recipe.

INGREDIENT NOTES: Black vinegar gives the fried rice that lovely dumpling flavor vibe, but you can use rice wine vinegar if you prefer. I like using MSG because it really does give the rice that proper takeout flavor, but you can skip it.

Nutrition