Fried Rice with Shrimp, Pork, and Shiitakes

Name: Fried Rice with Shrimp, Pork, and Shiitakes
Yield: Serves 4 to 6 (Makes about 8 cups)
Cuisine: Asia, Asian
Ingredients: 1/2 ounce, dried shitake mushrooms (5 to 6 medium); 1/4 cup, oyster sauce; 1 tablespoon, soy sauce; 3 1/2 tablespoons, peanut oil or vegetable oil, divided; 2 , large eggs, beaten lightly; 8 ounces, small shrimp, peeled and devined; 1 cup, frozen peas, preferably baby peas, thawed; 8 ounces, smoked ham, sliced and cut in 1/2-inch pieces; 2 medium cloves, garlic, minced (about 2 teaspoons); 5 cups, cooked white rice, cold, large clumps broken up with fingers; 1 cup, bean sprouts; 5 , medium scallions, white and green parts, sliced thin (about 1/2 cup)

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Pasta, Grains, Rice & Beans

If you prefer pork in your fried rice, we've developed a version that incorporates salty, smoky ham.

SERVES4 to 6 (Makes about 8 cups)

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WHY THIS RECIPE WORKS

Fried rice is the perfect solution for leftover rice, but it can get soggy and easily doused in too much soy sauce. We wanted fried rice with firm, separate grains, and we wanted a finished dish so clean and light that we could distinguish ...

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