Barbecued Pork Fried Rice with Mushrooms and Extra Ginger

Photo by Sarah Flotard

Thanks to Instagram, Pinterest, and the like, there’s the idea that fried rice should be topped with elegant, golden-yolked fried eggs, and I completely understand the visual appeal. But as someone who is interested in flavor, I feel like it’s important to remind people that things taste better, for the most part, when they are mixed together. This is never more critical than with fried rice, which comes together quick as a lightning bolt and, in my opinion, should always be coated with a delicious flash- cooked egg, rather than garnished with a pretty fried egg that’s cold by the time you’ve snapped a photo.My other fried rice axiom is this: always use a little more ginger than seems appropriate. This is especially true with this fried rice version, enriched with smoky pork and rich bitesof sautéed mushrooms.Variations, naturally, are endless. And a final note, this is essentially a stir-fry, so have all ingredients and a serving plate ready to go before turning on the heat.

Active Time
10 minutes
Total Time
10 minutes


    • 3 tablespoons neutral oil, such as canola or grapeseed
    • 2 cups (about 4 ounces) cultivated mushrooms, brushed free of dirt (I like a mix of oyster, shiitake, and cinnamon top mushrooms)
    • Fine sea salt to taste
    • 1 tablespoon minced Fresno or jalapeño chile
    • 2 tablespoons minced ginger
    • 1 bunch scallions, finely sliced white and dark green parts, kept separate
    • 3/4 cup (about 3 ounces) shredded barbecued pork ribs or cooked pork shoulder
    • 2 cups cooked rice, clumps broken up, dried if possible
    • 1/2 cup corn kernels, fresh or frozen
    • 1 tablespoon soy sauce
    • 1 egg, whisked


    1. 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.
    2. 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.
    3. 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.

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