Potato Fried Rice
July 11, 2018
Fried rice is an extremely flexible recipe that can accomodate many different types of meats and leftovers. I made this recipe with ground pork but you can use any ground meat, or even whole shrimp.
The preferred type of rice is actually leftover rice that has been cooked the day before. If you do cook fresh rice to make this recipe, you want to reduce the water slightly so the resulting rice is slightly dry.
This variant is one my uncle came up with that adds thinly sliced potatoes to add texture and variety to the dish, however non-traditional.
- 3 cups white rice, cooked, preferably leftover
- 1 pound ground pork
- 1 small onion, diced
- 3 large potato
- 1 Tablespoon ginger, grated
- 1 cup frozen peas
- soy sauce
- vegetable oil
- Scrub the potatoes and leave the skin on, peeling off just the eyes or any soft or dirty parts of the exterior. Slice into flat, thin strips, about 1/8" of an inch thick. Set aside and dust lightly with salt.
- Heat 3 tablespoons of vegetable oil in a large frying pan or wok. Add the ginger and stir until it is lightly browned.
- Stir the ground meat into the oil and stir to break up until it is lightly browned, about 3 minutes.
- Stir in the onions and stir until translucent, about 3 minutes.
- Add the potato strips and stir to combine until the potatoes begin to soften, about 5 minutes.
- Break 3 eggs and add to the mix, stirring to break up the egg yolks.
- Add the frozen peas until they are warmed through.
- Add the cooked rice and stir for 2 minutes. Season generously with salt and pepper.
Written by Will Chiong who lives and works in New York building useful things.