Barbecued Pork Fried Rice with Mushrooms and Extra Ginger

Thanks to Instagram, Pinterest, and the like, there’s the idea that fried rice should be topped with elegant, golden-yolked fried eggs, and I completely understand the visual appeal. But as someone who is interested in flavor, I feel like it’s important to remind people that things taste better, for the most part, when they are mixed together. This is never more critical than with fried rice, which comes together quick as a lightning bolt and, in my opinion, should always be coated with a delicious flash- cooked egg, rather than garnished with a pretty fried egg that’s cold by the time you’ve snapped a photo. My other fried rice axiom is this: always use a little more ginger than seems appropriate. This is especially true with this fried rice version, enriched with smoky pork and rich bites of sautéed mushrooms. Variations, naturally, are endless. And a final note, this is essentially a stir-fry, so have all ingredients and a serving plate ready to go before turning on the heat.