1 1⁄2 cups Jasmine rice, rinsed and drained, or 3 cups day-old cooked rice COOKED RICE
2 cups water
1 lb bone-in shoulder chop, diced
1 Tbsp peeled and grated fresh ginger
2 Tbsp soy sauce, plus more for serving
1 Tbsp fish sauce
2 tbsp Chinese cooking wine (preferably Dark Shaoxing)
1 Serrano chili, minced
2 Tbsp organic high-heat oil
3 oz sweet or spicy pork sausage, removed from casing
3 Tbsp butter
6 eggs
6 large green beans, trimmed and diced
3 carrots, peeled and diced
5 mushrooms, trimmed and diced (preferably shitake)
1 cup peas, fresh or frozen
6 green onions, trimmed top and bottom and thinly sliced
1⁄4 cup chopped fresh parsley
1 Tbsp toasted sesame oil, plus more for serving
10 baby spinach leaves, cut into ribbons
1⁄4 cup snipped fresh chiveshot sauce for serving
Preheat the oven to 180°F/80°C. Combine the rice and water in a medium saucepan set over high heat. Bring to a boil, cover tightly, and cook for 8 to 12 minutes, or until the water evaporates. (The water-to-rice ratio here is intentionally low so that the rice will be harder and less cooked.)
Spread out the rice on a baking sheet and place it in the oven to dry for 15 to 20 minutes, flipping the rice once midway through the cooking time. (Skip this step if you have day-old cooked rice.)
In a medium bowl, stir together the pork, ginger, soy sauce, fish sauce, cooking wine, and chili. Set aside. Heat a wok or a large cast-iron frying pan over high heat until it begins to smoke. Add 1 tbsp of the high-heat oil and the sausage, stirring constantly to break up the sausage, which you want in small bits, not large cooked clumps. After about 1 minute, when the sausage is no longer pink, add the pork along with all its sauces. Cook for 3 to 5 minutes over high heat, running it up the side of the wok with a slotted spoon or wok skimmer until it’s cooked through. (You don’t want to steam it!) Transfer the meat to a plate, leaving the juices behind.
Melt the butter in a saute pan over medium-low heat. When the butter is hot, crack 4 of the eggs into the pan and cook, sliding a spatula under each one once it’s set to be sure it’s not sticking. Don’t flip the eggs. Instead, baste them with a little of the butter to cook the whites. Set aside off the heat once the whites are mostly set and the yolks are still runny.
Add the remaining 1 tbsp high-heat oil to the wok, heat over high heat, and add the green beans, carrots, mushrooms, and peas. Cook, running the vegetables up the side as you did the meat, for 4 to 5 minutes, or until the liquid in the bottom of the wok evaporates and the vegetables begin to stick to the wok. Transfer to a plate (with the meat if you like), leaving behind any liquid or oil to finish the eggs.
Beat the remaining 2 eggs in a small bowl. Holding the wok off the heat for a moment, add the green onions and parsley and, right on top of that, the beaten eggs. Return the wok to high heat and stir once or twice with a rubber spatula, tilting the wok to expose more of the egg to the heat while scraping the egg from the sides and the bottom of the wok. While you still have plenty of uncooked egg, add the rice. Stir once or twice, scraping the wok and mashing the rice to coat it with the egg. Return the meat and vegetables to the wok and add the sesame oil. Stir for 1 or 2 minutes, scraping the bottom of the wok frequently. Add the spinach, stirring it into the rice just to wilt it. Serve in pasta bowls with a fried egg on top of each serving, and finish with a sprinkle of chives. Bring hot sauce, soy sauce, and toasted sesame oil to pass at the table, although I doubt you’ll need them.
