Quick and Easy Pork Fried Rice With Corn and Shishito Peppers
Master stir-fry shortcuts for juicy protein, sweet crunch and perfect char.
This lively and colorful pork fried rice highlights juicy seared pork, sweet summer corn, and tender, smoky shishito peppers, all brought together in a lightning-fast stir-fry that delivers on both flavor and weeknight ease. By mastering a few stir-fry fundamentals and making use of clever shortcuts, you can have restaurant-level fried rice on your dinner table in under half an hour.
Why This Recipe Works
- Layered, high-heat cooking ensures that each component (pork, peppers, corn, rice) develops its own flavor and maintains ideal texture.
- Leftover or chilled rice keeps the grains separated and prevents clumping for the best fried rice texture.
- Minimal prep and pantry ingredients make the dish impressionable without long marinating or exotic sauces.
Key Ingredients Overview
| Ingredient | Purpose |
|---|---|
| Pork (shoulder or loin) | Adds savory, juicy protein with caramelized edges |
| Cold Cooked Rice | Base for fried rice; cold rice separates easily and fries up crisp |
| Fresh Corn Kernels | Brings back summer sweetness and snap |
| Shishito Peppers | Adds a smoky, mild heat and tender char |
| Eggs | Adds richness and silkiness |
| Scallions | Finishes with freshness and mild onion bite |
| Soy Sauce, Salt, MSG (optional) | Seasons and enhances umami |
| Oil (neutral, like canola) | Prevents sticking, conducts high heat |
Step-by-Step Guide
1. Prepare Your Ingredients
- Cut the pork into small cubes, season lightly with salt.
- Slice fresh corn kernels from the cob (or thaw frozen corn).
- Rinse and dry shishito peppers. Remove stems if desired.
- Beat eggs with a pinch of salt.
- Chop scallions and set aside for garnish and flavor boost at the end.
- Break up cold cooked rice with your hands, discarding any hard lumps.
2. Heat the Wok (or Skillet)
Set a wok or large skillet over high heat and allow it to get very hot. This step is crucial—the hotter the pan, the better the sear, and the less risk of sticking.
3. Sear the Pork
- Add a tablespoon of oil to the hot wok.
- Spread pork in a single layer and leave undisturbed until well browned on one side.
- Flip or toss to lightly brown all sides, then transfer pork to a plate. The pork should be just cooked through—not dry.
4. Char the Shishito Peppers
- Return the wok to high heat with another splash of oil.
- Add shishito peppers. Let them blister and char for 1–2 minutes, stirring occasionally. Remove and set aside.
5. Sauté the Corn
- Add a bit more oil. Add corn and stir-fry briefly until just browned in spots and still sweet-crisp.
6. Scramble the Eggs
- Pour beaten eggs into the clean, hot wok. Let set briefly, then stir gently until just set but still soft.
- Remove eggs to a bowl. Eggs will finish cooking in the rice later.
7. Fry the Rice
- Add remaining oil to the hot wok.
- Add cold rice; use the back of a ladle or a spatula to break apart any clumps.
- Spread rice out and let cook undisturbed for 1–2 minutes so it lightly crisps and dries out.
- Stir rice, scraping from the bottom so all grains get exposure to high heat.
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8. Combine and Finish
- Return pork, peppers, corn, and eggs to the wok with the rice.
- Add most scallions and toss everything together over high heat for 1–2 minutes until evenly distributed and heated through.
- Season with soy sauce, salt, a pinch of sugar, and optional MSG to taste.
- Finish with a grind of white pepper and extra scallions just before serving.
Essential Tips for Perfect Fried Rice
- Use old rice: Rice that has been chilled overnight will fry up with separated grains and absorb flavors more readily.
- Batch cooking: Sear meats and vegetables separately to maximize browning, texture, and prevent overcrowding.
- Very high heat is key: This guarantees proper charring and prevents sogginess.
- Season simply: Fried rice is best with a restrained hand—salt, a little soy sauce, sugar, and, optionally, MSG for extra umami depth.
- Customize endlessly: Swap out pork for other proteins, use other vegetables, or adjust seasonings to taste.
Variations and Substitutions
- Alternate Proteins: Try diced chicken thigh, shrimp, tofu, or omit meat for a vegetarian version.
- Different Veggies: Use bell peppers, snap peas, carrots, or add spinach at the end for a stir-fried green touch.
- Boost flavor: Stir in a splash of Chinese rice wine or a few drops of toasted sesame oil at the end for extra aroma.
- Heat level: Substitute shishito peppers with mild jalapeños or Thai bird chilis for a spicier kick.
- Sauces: While simple seasoning is best, you can add oyster sauce or a touch of hoisin for a sweeter glaze.
Serving Suggestions
- Serve the fried rice hot, sprinkled with extra scallions and a side of chili oil.
- Pair with a quick cucumber salad or pickled vegetables for lightness on the side.
- Top with a fried egg for extra richness and protein.
Advanced Tips: Getting the Texture Just Right
The most common fried rice pitfall is mushy, sticky rice. If your fresh rice is soft or clumped, gently toss it with a little cornstarch and use your fingers to separate the grains before stir-frying. During cooking, use a hot wok and don’t overcrowd—this allows the rice to fry, not steam. For extra crispy bits, use more oil and let the rice rest undisturbed longer before tossing.
Nutritional Benefits
- High Protein: From the pork and eggs, balanced for satiety and muscle repair.
- Vitamins and Fiber: Provided by fresh corn and shishito peppers.
- Moderate Carbohydrates: From rice, giving sustained energy.
- Balanced Fat: Cooked quickly in minimal oil, making it lighter than restaurant takeout versions.
Frequently Asked Questions (FAQs)
Q: Do I need a wok to make this fried rice?
A: A wok provides maximal surface area and intense heat for best texture, but a large, heavy skillet will work in a pinch as long as you preheat it thoroughly and avoid overcrowding.
Q: Can I use freshly cooked rice?
A: For ideal results, use rice that’s been chilled, which keeps the grains separated. If using fresh rice, spread it on a tray and freeze for 15 minutes to dry it out.
Q: What can I substitute for shishito peppers?
A: Substitute with mild thin-skinned peppers like padron peppers, sliced bell peppers, or even a small amount of jalapeño for more heat. Adjust cooking time to ensure tender-but-blistered results.
Q: Is MSG necessary?
A: MSG is optional but enhances savory depth. You can omit it without sacrificing the essential flavor of the dish.
Q: How can I make this gluten free?
A: Ensure you use gluten-free soy sauce or tamari, and check that all your seasonings are gluten free. The rest of the ingredients are naturally gluten free.
Storage and Make-Ahead Tips
- Fried rice stores well in a sealed container in the refrigerator for up to 3 days.
- To reheat, use a hot skillet or microwave—add a splash of water to restore moisture if needed.
- Cold leftover fried rice can be turned into onigiri (rice balls) or used as a flavorful stuffing for peppers.
Conclusion
This pork fried rice makes the most of pantry staples and fresh, seasonal produce by coaxing out intense flavor with minimal effort. The combination of seared pork, sweet corn, and smoky shishitos brings a fresh twist to a classic takeout favorite, making it ideal for busy weeknights or as a satisfying way to revive leftovers. With a few stir-fry secrets under your belt, you’ll be able to create endlessly customizable, crowd-pleasing fried rice with confidence.
References
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