Ginger Pork Fried Rice with Egg Pancake

A cold, wet Spring day requires hot, milky coffees, pains au chocolat, good books, Mad Men on DVD, chunky over-sized knits, chapstick, ponytails, a ginger-warm pork fried rice with the comfort of egg pancakes and a generous glass of Shiraz or three. Oh yes indeed it does.


Ginger Pork Fried Rice with Egg Pancake
from Bill Granger's Easy
Serves 4

3 tablespoons light-flavoured oil
3cm piece of ginger, julienned
2 garlic cloves, chopped
500g pork mince
Freshly ground black pepper and sea salt
1 leek, white part, halved and sliced
6 spring onions, finely sliced, plus extra sping onions cut into 2cm lengths, to serve
3 long red chillies
650g cooked jasmine rice
handful fried shallots (shop bought)
4 large eggs, beaten
sesame oil, to drizzle

Place a wok over a medium heat and add 2 tablespoons of the oil. Add the ginger and garlic and stir-fry until it starts to colour. Increase the heat to high, add the mince and cook until well browned. Set aside. Now add the remaining oil and stir-fry the leeks and spring onions  for 2-3 minutes or until they soften. Add the rice and cook, stirring often, until warmed through.  Return the mince to the wok and season to taste with sea salt and freshly ground black pepper. Transfer to a serving plate and sprinkle with the fried shallots.

Heat a large non stick-frying pan over a medium heat. Lightly wipe with oil and pour in a small amount of egg to make a very thin pancake. Pour off any excess egg. Cook for 1 minute or until lightly golden, turn over and cook for a further minute. Remove and keep warm while you cook the remaining pancakes. Tightly roll the pancakes and cut into ribbons. Serve with the rice, the extra spring onions and a drizzle of sesame oil.