Pork + Fennel Fried Rice

Pork and fennel spark Fall vibes - pork nourishes yin while fennel is aromatic, warming, and its unique taste arouses inspiration. This dish is cozy and nourishing for the Fall season and creates a great opportunity to use whatever veggies you have available. We will include some of our favorites here, but don’t hesitate to explore and create your own delicious combinations.

The below ingredients create a huge bowl of fried rice. Reduce by half for a smaller number of people or fewer leftovers.

Serves 6.

Ingredients:

3 cups cooked white jasmine rice*

1 tbsp ghee, butter, olive oil or bacon grease

2 lb ground pork or sausage

1 bulb of fennel, chopped

1 leek, white and light green parts chopped

2 cups of shitake or other mushrooms

1 bunch cilantro, a loose handful chopped

Five spice powder to taste, approximately 1 tsp

Salt and pepper to taste

Tamari (gluten-free soy sauce) to taste, approximately 3 tbsp

2 eggs

*Start the rice cooking before or as you start preparing the pork and veggies. You can cook the rice in water or any sort of broth for more flavor, on the stove, or we recommend a Zojirushi rice cooker for ease. Once the rice is cooked, spread it out on a baking sheet so it can cool and reduce clumping.

In a large pot, cook ground pork in cooking oil over medium-high heat until just cooked through. Salt and pepper to taste. Add five spice powder and stir well. Add chopped fennel and leek and continue to saute until all are beginning to brown. Add the chopped mushrooms and cook until all are lightly browned and softened.

Add the cooked rice to the pot and stir frequently so it begins to crisp and brown slightly. Add tamari and stir well while the rice cooks. Once the rice has browned slightly and any liquid in the pot has evaporated or been absorbed, break two eggs into the pot. Stir them into the dish and cook for a few minutes, until the eggs are fully cooked and add a glisten to the dish.

Top with a handful of chopped cilantro. Enjoy!