Pork Fried Rice

• 3 tablespoons soy sauce
• 5 teaspoons rice vinegar
• 1 tablespoon Asian sesame oil
• 1/4 teaspoon sugar
• 1/4 cup solid vegetable shortening
• 3/4 pound Chinese barbecued pork, half cut into 1/2-inch dice and half sliced 1/3 inch thick
• 1/2 cup frozen peas, thawed
• 2 large shiitake mushrooms, stems discarded and caps thinly sliced
• 1 carrot, cut into 1/3-inch dice
• 1 head baby bok choy, halved lengthwise and thinly sliced crosswise
• 4 large eggs, lightly beaten
• 6 cups cold cooked Japanese short-grain rice
• 2 scallions, thinly sliced

Pinch of freshly ground pepper

Kosher salt

• 1/4 cup pickled ginger

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.