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Quick and Easy Pork Fried Rice with Corn and Shishito Peppers
Ingredients
  • 2 cups cooked white rice (12 ounces; 350g) (see note)
  • 2 ½ tablespoons (40ml) vegetable or canola oil, divided
  • 6 ounces (170g) fresh corn kernels, cut from 1 to 2 ears of corn
  • 2 scallions, sliced, whites and greens reserved separately (1 ounce; 30g)
  • 12 shishito peppers, thinly sliced, or 1 green bell pepper, finely diced (about 6 ounces; 170g)
  • 6 ounces (170g) leftover roast pork or ham, finely diced
  • 1 teaspoon (5ml) soy sauce
  • 1 teaspoon (5ml) toasted sesame oil
  • Kosher salt
  • Ground white pepper
  • 1 large egg
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