Pork Fried Rice

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3 tablespoons soy sauce

5 teaspoons rice vinegar

1 tablespoon Asian 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 pepper

Kosher salt

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