Stir together the rice and water in a saucepan over medium-high heat and bring to a boil. Cover the pan with a lid and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 10 minutes. Turn off the heat and let the rice sit, KEEPING THE LID ON, while you make the stir-fry.
Mix the ground pork with the cornstarch in a large bowl until well combined then set aside.
Heat the oil in a wok or saute pan over medium-high heat.
Add the onion and ginger to the pan and cook, stirring often, for about 1 minute.
Add the pork to the pan and cook, stirring often and breaking the pork up as it cooks, until cooked through, about 6 minutes.
Stir in the pickles, pickle brine, soy sauce, sesame oil, and 1/2 tsp black pepper then cook while stirring for about 1 minute.
Take the pork off the heat, taste and season with additional salt & pepper if needed.
Remove the lid from the rice and fluff with a fork then serve the steamed rice with the pork.
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