The Weeknight File: Perfect pork-fried rice

An extra pork chop and leftover rice in the fridge means fried rice is halfway on its way. It only takes a few more ingredients, most of which are on hand, to create a respectable home version of this traditional Chinese dish. Be sure to include the sesame oil and beaten eggs — they’re responsible for the dish’s characteristic taste and feel.

2-3 tbls vegetable oil, plus 1 tsp. sesame oil

Half-cup chopped onion or 3 chopped scallions

1 celery stalk, finely diced

1 grated carrot

1 garlic clove, minced

1-2 eggs, beaten

1 cup diced cooked pork, chicken, beef or shrimp. Deboned ribs without sauce work especially well.

Half cup cooked green peas

2- 3 cups leftover rice (white or brown)

In a large skillet or wok, heat oil to high and add onions and celery. After veggies are soft (about 3 minutes) add carrot and garlic. Turn heat down slightly if it seems too hot. After one minute add eggs. Let eggs sit for about a minute, then break them up with a wooden spoon. When they’re fully cooked and in small pieces, add meat, peas and rice. Raise heat if necessary. Blend mixture with the spoon or a spatula until everything is well combined and heated through. Serve immediately.

Enjoy.

Maggie Heyn Richardson’s food writing has appeared in national outlets including Eating Well, Taste of the South and on the public radio program, On Point. She is a regular 225 contributor.