• Fast
• Staff Favorite

Ingredients

1. 3 tablespoons soy sauce
2. 5 teaspoons rice vinegar
3. 1 tablespoon Asian sesame oil
4. 1/4 teaspoon sugar
5. 1/4 cup solid vegetable shortening
6. 3/4 pound Chinese barbecued pork, half cut into 1/2-inch dice and half sliced 1/3 inch thick
7. 1/2 cup frozen peas, thawed
8. 2 large shiitake mushrooms, stems discarded and caps thinly sliced
9. 1 carrot, cut into 1/3-inch dice
10. 1 head baby bok choy, halved lengthwise and thinly sliced crosswise
11. 4 large eggs, lightly beaten
12. 6 cups cold cooked Japanese short-grain rice
13. 2 scallions, thinly sliced
14. Pinch of freshly ground pepper
15. Kosher salt

Directions

1. In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.
2. Heat a very large skillet. Add the shortening and let melt. Add the diced pork and stir-fry over high heat for 1 minute. Add the peas, shiitakes, carrot and bok choy and stir-fry until tender. Add the eggs and scramble just until set.
3. Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt. Spoon the fried rice into bowls, top with the sliced pork and pickled ginger and serve.