Pork & Asparagus Fried Rice

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1 tablespoon soy sauce

1 teaspoon rice vinegar

1/2 teaspoon Asian sesame oil

1 tablespoon vegetable oil

2-3 green onions, sliced

4 ounces shiitake mushrooms, stems removed and sliced

1 teaspoon minced garlic

1/4 teaspoon chile flakes

12 ounces leftover Roast Pork, chopped into 1/2-inch chunks (about 1 1/2 cups)

6 stalks leftover cooked asparagus from Roast Pork, sliced 1/2 inch thick

2 cups leftover cooked rice, chilled

Kosher salt and pepper to taste

Hot sauce or chile garlic sauce to taste

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