Fried Rice with Shrimp, Pork, and Peas

Name: Fried Rice with Shrimp, Pork, and Peas
Yield: Serves 4 to 6 (Makes about 8 cups)
Cuisine: Asia, Chinese
Ingredients: 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 deveined; 1 cup, frozen peas (preferably baby peas), thawed; 1/2 ounce, dried shitake mushrooms (5 to 6 medium), 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 cloves, garlic, minced (about 2 teaspoons); 5 cups, cooked white rice (cold), large clumps broken up with fingers; 5 , medium scallions, sliced thin (about 1/2 cup)

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Appears in Cook's Illustrated March/April 2001

Side Dishes

Asia

Chinese

Pasta, Grains, Rice & Beans

If you like the sweet, savory flavors of Chinese roast pork and sausage, here's a fried rice recipe that incorporates the pork directly into the rice—which is also a great way to use up any leftovers.

SERVES4 to 6 (Makes about 8 cups)

TIME45 minutes

WHY THIS RECIPE WORKS

We found that the best fried rice recipe began with cold, dry rice—leftover rice was best. Instead of using only soy sauce, we used flavorful oyster sauce that yielded well-seasoned but not soggy rice. To keep the amount of fat low, we batc...

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