Egg Fried Rice bowls with Teriyaki Mushrooms

Last night I impressed myself. Earlier in the week I knocked it out of the park with the Bahn Mi Bowl and this was the other item on my weekly menu that I was super excited to have. This turned out so good. Next time I'll have to double the recipe because there wasn't enough for us to have seconds and everyone wanted more. I used shitake mushrooms last night but next time I want to use oyster, they just didn't have them at the store when I was shopping. I just love the texture of this meal between the crunchy bok choy, mushrooms and pork belly. You could easily sub pork belly for any type of meat or even tofu. It would be good without the meat as well.

Egg Fried Rice bowls with Teriyaki Mushrooms
1 lb pork belly
1 package bok choy
2 tbsp water
1 package mushrooms, quartered
2 tbsp honey
2 tbsp rice vinegar
4 tbsp soy sauce
5 garlic cloves, minced
1 piece of ginger, minced
3 eggs, slightly beaten
1 tbsp oil
3 cups cooked rice

Cook pork belly place on paper towel lined plate and drain fat from pan.
Add 1/2 tbsp oil and add mushrooms, cook until softened about 5 minutes.
In small bowl mix honey, rice vinegar, soy sauce, ginger and garlic.
Add pork belly back to mushrooms and pour teriyaki sauce over the top.
Cook on medium for a few minutes until sauce thickens and becomes sticky, stir regularly.
While this cooks add 2 tbsp water to a frying pan, bring water to simmer and add bok choy. Cover and steam for about 5 minutes, until bok choy is tender.
Heat a frying pan with 1/2 tbsp oil add eggs, cook over low heat stirring regularly until cooked.
Add cooked rice and 1 tbsp of soy sauce, stir until combined.
Serve the egg fried rice, topped with the mushroom pork belly and bok choy.
Top with sesame seeds and green onion.
You could easily sub out the pork belly for any of your favorite meat or meat substitute.
 Enjoy!