20 fresh wonton wrappers, cut into 1/4" thick strips
2 cups vegetable oil + 3 tbsp
1 pound ground pork
2 tbsp five spice powder
Salt & Pepper to taste
4 scallions, sliced thinly, divided
1/2 head napa cabbage, sliced thinly
2 cloves garlic, chopped
1 tsp minced ginger
1 1/2 cups cold leftover rice
1 tbsp black sesame seeds
1 tbsp white sesame seeds
2 tbsp dark sesame oil
4 tbsp soy sauce
2 cups fresh bean sprouts
Heat the two cups of vegetable oil in a medium sized sauce pan. Heat to 375º. Working in batches, fry the wonton strip until golden brown, 10-30 seconds. Drain on paper towels and set aside.
Heat a large skillet. Add one tablespoon of oil, then add ground pork, 5 spice powder, and salt and pepper, breaking up the meat until it crumbles. Add 2 tablespoons of scallions. When cooked through, set aside.
In the same skillet, add the napa cabbage, garlic, ginger, and salt and pepper. Stir fry over high heat until cabbage is wilted, 3-5 minutes, set aside.
In the same skillet, add one tablespoon oil, and add rice. Stir fry, adding salt and pepper to taste. Add sesame oil, sesame seeds and soy sauce, and heat through.
To assemble the bowls, and 1/2 cup sesame rice, the pork, the cabbage, bean sprouts, the reserved scallions, and additional sesame seeds if wanted. Serve right away, with sweet & sour, plum sauce, or dumpling sauce.