Ingredients
1 tablespoon fat (preferably pork or duck fat)
1 small onion, chopped
1/4 green bell pepper
1/2 rib celery, chopped
3 or 4 mushrooms, chopped (optional)
Salt
Dash of hot red-pepper flakes
1 slice country ham, chopped, or 1/3 cup chopped cooked pork
3/4–1 cup cooked rice
Soy sauce
Preparation
Melt the fat in a small-to-medium skillet, and gently fry the onion, green pepper, celery, and mushrooms until softened—5–6 minutes. Salt lightly, and sprinkle on hot pepper to taste. Stir in the ham or pork, the rice, and a generous sprinkling of soy sauce, and let cook until the rice is warmed through and a little crisp on the bottom
The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.
Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.
