This simple pork fried rice with charred corn and peppers is the ultimate clean-out-the-fridge dinner.
When cooking the corn, I make sure to leave it in the wok long enough to get some nice dark charring on it. Unlike many other vegetables, corn doesn't get mushy if you overcook it, nor does it lose its flavor. If anything, its flavor intensifies as it gets darker. Shishito peppers, on the other hand, need to be cooked hot and fast to keep their fresh green crunch.
The pork tenderloin is already cooked through, so all I really need to do is dice it and heat it up again. If you don't have leftover pork, don't worry—this recipe is just as tasty with ham, bacon, or no meat at all. Use whatever meat you like. Swap out shishitos for green bell peppers. Got half an onion sitting around? Use that instead of the scallions. The whole point of a 15-minute recipe like this is to keep things simple, so just relax, okay?
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