This is based on a great recipe from Ken Hom's book, Quick & Easy Chinese Cooking. He says, "This is a typical Chinese dish, designed to comfort, to satisfy, and to relax the body and soul. It reheats very well (when it is perhaps even tastier), and is a meal in itself. Serve it with a favorite salad, and you will have a spendid, complete meal."
- 2 cups long-grain rice
- 3 cups water
- 1⁄2 lb fresh peas, shelled or 1⁄4 cup frozen peas
- 1 1⁄2 tablespoons peanut oil
- 1 lb ground pork
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 3 tablespoons green onions, finely chopped
- Add rice and water to a large, heavy saucepan and bring to a boil.
- Continue boiling for 10 minutes, or until most of the surface liquid has evaporated.
- The surface of the rice will be uneven and look like a pitted crater. At this stage, cover the pan with a tight-fitting lid and set the heat to low.
- Meanwhile, prepare the rest of the dish. If you went the fresh peas route, blanch them in boiling water for 2 minutes, drain, and set aside. Otherwise, thaw frozen peas at room temperature.
- Add the oil to a heated wok or skillet. Add the pork and stir-fry for 1 minute, then add the peas, soy sauces, oyster sauce, and rice wine.
- Continue to cook for another 2 minutes, then add the green onions.
- Place this cooked mixture on top of the rice, cover, and continue to cook over the lowest possible heat for another 15 minutes (rice will have cooked a total of 25 minutes).
- Serve immediately, drizzling additional oyster sauce over the top of the casserole if desired.