Chef Takashi Yagihashi's Japanese-style pork fried rice comes together incredibly fast thanks to quick-cooking Chinese barbecued pork.
3 tablespoons soy sauce
5 teaspoons rice vinegar
1 tablespoon toasted 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 black pepper
Kosher salt
1/4 cup pickled ginger
Gather the ingredients.
In a small bowl, stir the soy sauce with the rice vinegar, sesame oil, and sugar.
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.
Stir in the cooked rice, scallions, soy sauce mixture, and pepper; 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.
