Ingredients:
• 3 tablespoons soy sauce
• 3 teaspoons rice vinegar
• 1/2 tablespoon toasted sesame oil
• 1/8 teaspoon sugar
• 2 tablespoons oil
• 1/2 pound barbecued pork, half cut into 1/2-inch dice
• 1/2 cup frozen peas, thawed
• 8 oz. shiitake mushrooms, thinly sliced
• 1 carrot, diced
• 1 head baby bok choy, halved lengthwise and thinly sliced crosswise
• 2 large eggs, lightly beaten
• 3 cups cold cooked Japanese short-grain rice
• 2 scallions, thinly sliced
• Pinch of freshly ground black pepper
• Kosher salt
Directions:
• In a small bowl, stir the soy sauce with the rice vinegar, sesame oil, and sugar.
• Heat a very large skillet. Add the oil. 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.
• Stir in the cooked rice, scallions, soy sauce mixture, and pepper; stir-fry until the rice is hot.
• Spoon the fried rice into bowls, top with the sliced pork, and serve.
