Serves 4

Fried rice is a meal you can have every night of the week and never tire of. I?ve proven this point time and time again; it was my go to when ordering takeout for most of my life in Brooklyn. But the home cook has to get it right: keep the heat high enough to sear each ingredient. A wok is the ideal vessel, but a large cast iron is fine, too. There?s something so seductive about smoky meatiness with tropical juiciness and this fried rice satisfies with the combo of porq and mango. The flavor is zhuzhed up with ginger, lime and star anise for the most winningest formula. Getting the fruit a little caramelized is clutch for the most intense experience. Suprerfirm tofu marinaded in some stuff makes a really nice, meaty porq! But, truth be told, you can use any protein here (seitan" tempeh" vegan sausages from the store") and skip the whole marinade thing, you’d still have a really nice, quick meal.
Recipe notes:

~I was a fried rice dummy until I learned that cold rice is key. Maybe you have some leftover rice hanging out" Awesome! If not, for best results, cook the rice and then spread it out on a sheet pan to cool completely. This way, it won?t clump together. Once cool, you can store in tupperware to use later on. If you?re really rich and lazy, some supermarkets sell frozen jasmine rice that you can use in this recipe straight from the freezer. Just allow some extra cooking time. 

~I love the rich butteriness that...