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)

Side Dishes
Asia
Chinese
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Meat
Vegetables
Pork
Eggs
Fish & Seafood
Rice

Appears in Cook's Illustrated March/April 2001

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.

SERVES 4 to 6 (Makes about 8 cups)

TIME 45 minutes

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