Ingredients:
1/4 cup oyster sauce
1 tablespoon soy sauce
3 1/2 tablespoons peanut oil or 3 1/2 tablespoons 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 dried shiitake mushrooms, rehydrated in 1 cup hot water until softened, about 15 minutes, then drained, trimmed of stems, and ( 5 to 6 medium)
4 ounces ground pork (optional) or 8 ounces sliced smoked ham, cut into 1/2 inch pieces (optional)
4 ounces roast pork, cut into 1/2 inch chunks
2 garlic cloves, minced ( about 2 teaspoons)
5 cups cold cooked white rice
5 medium scallions, sliced thin
Directions:
Combine oyster sauce and soy sauce in small bowl; set aside.
Heat 12-inch nonstick skillet over medium heat until hot.
Add 1 1/2 teaspoons oil.
Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces; continue to cook, stirring constantly, until eggs are cooked through.
Transfer eggs to small bowl and set aside.
Return skillet to medium heat and heat until hot; about 1 minute; add 1 1/2 teaspoons oil.
Add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds.
Transfer to bowl with eggs and set aside.
Return skillet to burner, increase heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2 tablespoons oil.
Add peas, mushrooms, sausage or ham, and pork; cook, stirring constantly, for 1 minute.
Stir in garlic and cook for 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.
Servings: 6
Time preparation: 30 min.
Time total: 40 min.