Barbecued Pork Fried Rice with Mushrooms and Extra Ginger

Preparation In a large (10-inch or more) sauté pan or wok, heat 1 tablespoon of the oil over medium-high heat. Sauté the mushrooms without disturbing until browned on the underside, about 2 to 3 minutes. Add a pinch of salt, stir, and cook for another 1 to 2 minutes, until the mushrooms are glossy and pliant. Add the remaining 2 tablespoons of oil, the chile, ginger, and the white portion of the scallions. Stir constantly until fragrant, 30 seconds to 1 minute. Add the pork and stir vigorously for 1 minute to heat it through. Add the rice, toss well to combine, and let it sit undisturbed for 30 seconds to toast well. Add the corn and cook, tossing and stirring continuously, until warmed through, about another 30 seconds. Stir in the soy sauce and toss thoroughly to combine. While folding the rice mixture quickly, fold in the egg (don’t let it sit still or the egg will pool and form ugly clumps). Remove the pan from the heat, add the scallion greens, and toss. Taste and adjust the seasoning with more salt or soy sauce as desired and serve. Cooks' NoteYour rice will crisp more if you can dry it out a bit; just spread the rice on a baking sheet and toast it in a 250°F oven for 10 minutes. From Secrets of Great Second Meals: Flexible Modern Recipes That Value Time and Limit Waste © 2019 by Sara Dickerman. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.