![Pork Fried Rice](https://cdn.statically.io/img/www.foodandwine.com/thmb/a0dErQyKaMUhQ-XB9-m3U4nAvh4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/pork-fried-rice-hero_01-FT-RECIPE1222-c60ec7a1f5314f3b99d2b98109735cdf.jpg)
Maxwell Cozzi
This Japanese-style pork fried rice from 2000 F&W Best New Chef Takashi Yagihashi was his favorite childhood after-school snack.
Note from the Food & Wine Test Kitchen
Since you'll need six cups of cold cooked rice to make this recipe, it's best to cook the rice a day in advance and refrigerate it overnight. However, you can still prepare pork fried rice for dinner tonight even if you didn't plan ahead. Simply cook the rice as normal, then spread it onto a sheet pan in an even layer. Let it cool a bit, then cover the pan loosely with plastic wrap and chill it in the refrigerator for at least half an hour before proceeding.
Suggested pairing
A spicy yet smooth Aussie Shiraz.
Ingredients
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3 tablespoons soy sauce
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5 teaspoons rice vinegar
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1 tablespoon toasted sesame oil
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1/4 teaspoon sugar
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1/4 cup solid vegetable shortening
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3/4 pound Chinese barbecued pork, half cut into 1/2-inch dice and half sliced 1/3-inch thick
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1/2 cup frozen peas, thawed
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2 large shiitake mushrooms, stems discarded and caps thinly sliced
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1 carrot, cut into 1/3-inch dice
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1 head baby bok choy, halved lengthwise and thinly sliced crosswise
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4 large eggs, lightly beaten
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6 cups cold cooked Japanese short-grain rice
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2 scallions, thinly sliced
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Pinch of freshly ground black pepper
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Kosher salt
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1/4 cup pickled ginger
Directions
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Maxwell Cozzi
Gather the ingredients.
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Maxwell Cozzi
In a small bowl, stir the soy sauce with the rice vinegar, sesame oil, and sugar.
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Maxwell Cozzi
Heat a very large skillet. Add the shortening and let melt. Add the diced pork and stir-fry over high heat for 1 minute.
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Maxwell Cozzi
Add the peas, shiitakes, carrot, and bok choy and stir-fry until tender.
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Maxwell Cozzi
Add the eggs and scramble just until set.
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Maxwell Cozzi
Stir in the cooked rice, scallions, soy sauce mixture, and pepper; stir-fry until the rice is hot.
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Maxwell Cozzi
Spoon the fried rice into bowls, top with the sliced pork and pickled ginger, and serve.