Wok Coconut-Pork Fried Rice
- 4 Large scallions, thoroughly washed, trimmed just above root
- 3 Tablespoons canola oil, divided
- 3/4 Pound ground pork
- 1 Tablespoon good quality fish sauce (like Red Boat or Three Crabs)
- 1 Tablespoon plus 1 teaspoon minced ginger
- 1 Tablespoon plus 1 teaspoon minced garlic
- 1 1/4 Cups medium grain Calrose rice
- 1 1/4 Cups chicken stock
- 3/4 Cup coconut milk (shake can before opening)
- 1 Head of baby bok choy (optional), end trimmed, leaves separated, washed, and sliced crosswise
- 1 Wedge of lime, for finishing
- Ground pork
- Fish sauce
- Calrose rice
- Coconut milk
- Baby bok choy
- Canola oil
- Chicken stock
- Prep scallions by slicing ⅓ cup of white and light green parts. Thinly slice dark green part of scallions for ¾ cup, divided into ½ cup and ¼ cup. Set aside.
- Heat ½ tablespoon of canola oil over medium heat in a Dutch oven or wok. Add ground pork, 1 tablespoon of minced ginger and 1 tablespoon of minced garlic and cook, breaking up meat with a wooden spoon. When meat is no longer pink, add fish sauce and cook for another minute or two, stirring. Transfer meat to a bowl and cover with foil.
- Add ½ tablespoon canola oil to the pot, followed by remaining 1 teaspoon of ginger, 1 teaspoon of garlic and ⅓ cup of sliced white and light green scallions. Cook, combining with a wooden spoon, until fragrant, about a minute. Add rice and stir to coat, until rice is shiny. Add stock and coconut milk, stir to combine and cover. When rice begins to bubble, turn heat down to simmer. Set your timer for 20 minutes.
- While rice is cooking, heat remaining 2 tablespoons of oil in a small skillet over medium heat. When oil shimmers, add ½ cup of sliced dark green scallions. Crisp up scallions by stirring frequently, remembering that they will go from crisp to burned in a second. Since they are dark, you won’t have as obvious a visual clue as with onions or shallots; I usually rely on smell. Once they start to smell dark and smoky I start to look for golden brown charred edges and begin to remove onions by the forkful to a paper towel lined plate until they are all done.
- If you are using the baby bok choy, add it to the still hot skillet once you’ve removed the crispy scallions. Cook in scallion oil until leaves are wilted and stem begins to soften, about 2 minutes. Remove from heat.
- When the timer goes off, remove the lid from the rice pot and give the mixture a stir. Rice should be perfectly cooked, plump, and almost risotto like, though without the extra liquid. Stir in reserved pork, crisped scallions, remaining ¼ cup sliced dark green scallions, and bok choy if using. Finish with a squeeze from a lime wedge. Serve immediately and enjoy.