There used to be an Asian shop in Seattle called House of Rice, located in the University District (the neighborhood surrounding the University of Washington). House of Rice was on the south end of “The Ave“, a fun street filled with funky shops and restaurants.
The original handout from class (click to enlarge)
Soon after my family moved back to Seattle in the late 1970’s, my Mom took some Chinese cooking classes at House of Rice. She learned how to make won tons, won ton soup, and fried rice, among other things. Throughout my childhood she made these dishes on a regular basis, and my family still uses the fried rice recipe as our go-to recipe. It’s been years since I’ve had the won tons, but they are so good (but time-consuming to make).
When I was in high school I had to take the city bus to get home in the afternoon. One of the routes I took left me with a 20 – 30 minute wait in the University District. I often made quick jaunts out to shops on The Ave, Tower Records being one of my favorite stops (back when it was filled with vinyl records and cassette tapes!). Another of my favorite stops was House of Rice. I loved looking at the exotic Chinese and Asian goods. There were food items, dishes, cookware, and all sorts of other trinkets and decor. When I was a little older and ready to buy my first wok, House of Rice is where I went. Certain smells, particularly Chinese five spice powder, always take me back to that store!
All that remains of House of Rice now are memories and copies of those recipes. I made the fried rice recently and was reminded of just how good it is.
Pork Fried Rice
Have all the ingredients prepared before starting.
- 1/2 oz. dried shiitake mushrooms
- 2 tablespoons peanut or canola oil
- 3 eggs, beaten
- 1 cup diced barbecued pork (about 4 oz.), purchased or homemade
- 8 oz. bean sprouts, washed and drained
- 4 – 6 cups cooled cooked rice
- 4 – 6 green onions, white and green parts, sliced
- 2 tablespoons soy sauce
To prepare the mushrooms, place them in a heat-proof bowl and pour boiling water over to cover. Soak until mushrooms are soft, about 20 minutes. Drain the mushrooms, remove the tough stem, and slice.
Heat the oil in a wok or large skillet over medium-high to high heat. When hot, add the beaten eggs and stir-fry until set. Add the barbecued pork, mushrooms, and bean sprouts and stir-fry for an additional minute. Add the rice to the wok or pan. Break it apart with a spatula and stir-fry until rice is heated through, at least 5 minutes. Add the green onions and soy sauce. Stir to mix thoroughly. Taste for salt; add salt or more soy sauce if needed.
Serves 4 – 6