Fried Rice With Shrimp, Ham, And Shiitakes

Ingredients

1⁄2 ounce dried shiitake mushrooms
1⁄4 cup oyster sauce
1 tablespoon soy sauce
3-1⁄2 tablespoons peanut oil or vegetable oil
2 large eggs, lightly beaten
8 ounces small shrimp (51 to 60 per pound), peeled and deveined
1 cup frozen peas, thawed
8 ounces sliced smoked ham, cut into 1⁄2-inch pieces
2 garlic cloves, minced
5 cups cold cooked white rice, large clumps broken up with fingers
5 scallions, sliced thin

Instructions

Cover dried shiitakes with 1 cup hot tap water in small bowl. Microwave mushrooms, covered, for 30 seconds. Let sit until softened, about 5 minutes. Lift mushrooms from liquid with fork; discard liquid. Trim stems, slice into 1⁄4-inch strips, and set aside.
Combine oyster sauce and soy sauce in small bowl and set aside.
Heat 1-1⁄2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add eggs and cook, without stirring, until they just begin to set, about 20 seconds. 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.
Add 1-1⁄2 teaspoons oil to skillet and heat over medium heat until shimmering. Add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds. Transfer shrimp to bowl with eggs and set aside.
Add remaining 2-1⁄2 tablespoons oil to skillet and heat over medium heat until shimmering. Add mushrooms, peas, and ham and cook, stirring constantly, for 1 minute. Stir in garlic and cook until fragrant, about 30 seconds. Add rice and oyster sauce mixture and cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes. Add eggs, shrimp, and scallions and cook, stirring constantly, until heated through, about 1 minute. Serve immediately.

Fried Rice With Shrimp, Ham, And Shiitakes

Ingredients

Instructions

Tags

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