Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

Discounting kitchen staples that you should already have on hand (rice, onion, ground ginger, sugar, soy sauce, garlic, salt, pepper, oil, red pepper flakes), this should run you about $7 for the whole pot. Be sure the rice is COLD when you start - and expect your pot will need some scrubbing. Adapted from the Eat For Eight Bucks column by Robin Bellinger at Serious Eats. http://bit.ly/aNtL47

Ingredients Nutrition

Directions

  1. Toss the pork, onion, ginger, sugar, 2 T soy sauce, 1 T minced garlic, salt, pepper and fish sauce in a bowl. Cover and refrigerate over night.
  2. Preheat oven to 375°F Spread the pork in a roasting pan or rimmed baking sheet. Roast 45-60 minutes, stirring occasionally, until pork is brown and crispy on all sides. Transfer pork to a paper-towel-lined plate and let drain.
  3. Roughly chop the cooked bok choy. When cooled, chop the pork into smaller pieces, about 1/2". Prepare the remaining mis en place by laying out all the ingredients - once you start the next step, there is no time to pause.
  4. Place a Dutch oven or large, deep skillet over high heat for about 1 minute. Add the oil. When the oil is shimmering but not smoking, add the scallion, red pepper flake, and remaining 1 tsp minced garlic; stir until garlic is fragrant, 30-60 seconds.
  5. Reduce heat to medium-high and add rice; stir to break up large clumps. Cook one minute, then add pork and bok choy; stir frequently for 2-3 minutes.
  6. Push the rice to the sides of the pan, opening up a space in the center where you can see the bare pan. Pour the eggs into this well and scramble them. When they are cooked through to your taste, quickly stir the scrambled eggs in to the rice to combine. Turn off the heat, add the remaining 2 tbsp soy sauce, stir well and serve. (Garnish with sliced scallion if desired.).