Chef Takashi Yagihashi's Japanese-style pork fried rice comes together incredibly fast, thanks to quick-cooking Chinese barbecued pork.

Ingredients

• 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

Directions

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