Teriyaki Pork & Shiitake Fried Rice

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve about 12 ounces (≈340 g) of the cooked pork pieces and remaining shiitake/vegetables (aim for 1½–2 cups total of chopped leftovers). leftover Yakitori Pork and Shiitake Kebobs

• 2 large eggs, lightly beaten
• 3 garlic cloves, minced
• 1–2 TBSP store teriyaki sauce (warmed)
• 2–3 TBSP soy sauce (or to taste)
• 1 cup frozen peas and carrots (optional)
• 2 scallions, thinly sliced
• Sesame oil and toasted sesame seeds to finish
• 3 cups day‑old cooked long‑grain rice (cold, separated)
• 2 TBSP neutral oil (vegetable or canola)

Directions

1. Chop the reserved pork, mushrooms and peppers small.
2. Heat 1 TBSP oil in a large skillet or wok over high heat.
3. Add beaten eggs and scramble briefly; remove and set aside.
4. Add remaining oil, stir‑fry garlic 20 seconds, then add chopped leftovers and toss until warmed.
5. Add cold rice, breaking up clumps; stir‑fry until grains separate.
6. Add soy and 1–2 TBSP teriyaki to taste, and return the eggs.
7. Stir in peas/carrots if using and finish with scallions and a drizzle of sesame oil.
8. Serve hot — a one‑pan, family‑friendly meal that uses the teriyaki flavor as the seasoning backbone.

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