Fried Rice
with Shrimp, Pork, and Shiitake Mushrooms
Makes about 8 cups, serving 4 to 6
1/4 cup oyster sauce
1 tablespoon soy sauce
3 1/2 tablespoons peanut or vegetable oil
2 large eggs, beaten lightly
8 ounces small shrimp, peeled and deveined
1 cup frozen peas, preferably baby peas, thawed
1/2 ounce (5 to 6 medium) dried shiitake mushrooms, rehydrated in 1 cup hot
water until softened, about 15 minutes, then drained, trimmed of stems, and
sliced into 1/4-inch strips
2 Chinese sausages (lop cheong) (about 4 ounces), halved lengthwise and cut
crosswise into 1/2 -inch pieces, or 8 ounces sliced smoked ham, cut into
1/2-inch pieces (optional)
4 ounces Chinese roast pork, cut into 1/2 -inch chunks
2 medium garlic cloves, minced (about 2 teaspoons)
5 cups cold cooked white rice, large clumps broken up with fingers
5 medium scallions, sliced thin (about 1/2 cup)
1. Combine oyster sauce and soy sauce in small bowl; set aside.
2. Heat 12-inch nonstick skillet over medium heat until hot, about
2 minutes. Add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add eggs and
cook without stirring, until they just begin to set, about 20 seconds, then
scramble and break into small pieces with wooden spoon; continue to cook,
stirring constantly, until eggs are cooked through but not browned, about 1
minute longer. Transfer eggs to small bowl and set aside.
3. Return skillet to medium heat and heat until hot, about 1
minute; add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add shrimp and
cook, stirring constantly, until opaque and just cooked through, about 30
seconds. Transfer to bowl with eggs and set aside.
4. Return skillet to burner, increase
heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2
tablespoons oil and swirl to coat pan bottom. Add peas, mushrooms, sausage or
ham, and pork; cook, stirring constantly, for 1 minute. Stir in garlic and cook
until fragrant, about 30 seconds. Add rice and oyster sauce mixture; cook,
stirring constantly and breaking up rice clumps, until mixture is heated
through, about 3 minutes. Add eggs, shrimp, and scallions; cook, stirring
constantly, until heated through, about 1 minute. Serve immediately.