Entree: China – Jiangxi – 江西炒饭 ➤ Jiāngxī chǎofàn (Wok-fried rice with cured pork, pickled mustard greens, eggs, and bold Jiangxi seasonings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 4 cups (800 g) cooked long-grain rice, day-old and chilled
- 2 Chinese sausages (lap cheong), approx. 3 oz (85 g) each
- 6 oz (170 g) cured pork belly (腊肉), thinly sliced
- 3 large eggs, approx. 1.75 oz (50 g) each
- 3/4 cup (90 g) pickled mustard greens, rinsed and chopped
- 1 small yellow onion, thinly sliced (about 4 oz / 115 g)
- 3 scallions, sliced (white and green parts separated)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) Shaoxing wine or dry sherry
- 1/2 tsp (2.5 g) white pepper
- 1/2 tsp (2.5 g) sugar
- 1 tsp (6 g) kosher salt, adjust to taste
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (5 g) chili bean paste or 1 fresh red chili, finely chopped (optional)

Instructions

1. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the Chinese sausage and cured pork belly and stir-fry until the fat renders and edges are lightly browned, about 3–4 minutes. Remove onto a plate leaving the fat in the wok.
2. Add another 1 tbsp oil to the wok. Beat the eggs with a pinch of salt, pour into the hot wok, scramble quickly until just set, then remove and set aside with the meats.
3. Add remaining 1 tbsp oil to the wok. Sauté the onion whites and garlic until soft and fragrant, about 2 minutes. If using chili bean paste or fresh chili, add now and fry briefly to bloom the flavor.
4. Increase heat to high. Add the chilled rice, breaking up any clumps, and stir-fry vigorously to heat through and get some toasted grains, about 3–5 minutes.
5. Return the meats and scrambled eggs to the wok. Add the pickled mustard greens and scallion whites. Stir to combine.
6. Season with soy sauce, Shaoxing wine, sugar, white pepper, and salt. Toss everything together for another 1–2 minutes, tasting and adjusting seasoning.
7. Turn off the heat, drizzle with toasted sesame oil, fold in scallion greens, and serve immediately.