Fried Rice with Shrimp, Pork, and Shiitakes
By America's Test KitchenPublished on August 21, 2007
Yield
Serves 4 to 6 (Makes about 8 cups)
Ingredients
½ ounce dried shitake mushrooms (5 to 6 medium)¼ cup oyster sauce 1 tablespoon soy sauce 3 ½ tablespoons peanut oil or vegetable oil, divided2 large eggs, beaten lightly8 ounces small shrimp, peeled and devined1 cup frozen peas, preferably baby peas, thawed8 ounces smoked ham, sliced and cut in ½-inch pieces2 medium cloves garlic, minced (about 2 teaspoons)5 cups cooked white rice, cold, large clumps broken up with fingers1 cup bean sprouts 5 medium scallions, white and green parts, sliced thin (about ½ cup)
Before You Begin
This stir-fry can be served as a main course.
Instructions
- Cover dried shiitakes with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork, trim stems, and slice into 1/4-inch strips; set mushrooms aside.
- 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 and swirl to coat pan bottom. Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then 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.
- Return skillet to medium heat and heat until hot; add 1 1/2 teaspoons oil and swirl to coat pan bottom. 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; add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom. Add peas, mushrooms, and ham; cook, stirring constantly, for 1 minute. Stir in garlic and cook until fragrant, 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, bean sprouts, and scallions; cook, stirring constantly, until heated through, about 1 minute. Serve immediately.
Yield
Serves 4 to 6 (Makes about 8 cups)Ingredients
½ ounce dried shitake mushrooms (5 to 6 medium)
¼ cup oyster sauce
1 tablespoon soy sauce
3 ½ 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 ½-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 ½ cup)
Ingredients
½ ounce dried shitake mushrooms (5 to 6 medium)
¼ cup oyster sauce
1 tablespoon soy sauce
3 ½ 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 ½-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 ½ cup)
Ingredients
½ ounce dried shitake mushrooms (5 to 6 medium)
¼ cup oyster sauce
1 tablespoon soy sauce
3 ½ 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 ½-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 ½ cup)
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 its many different flavors in every bite. For fried rice that is light and flavorful, we found it essential to start with cold, dry rice (like leftover rice). Instead of lots of soy sauce, we added a small amount in conjunction with complex oyster sauce to yield well-seasoned but not soggy rice. Cooking the vegetables and shrimp separately ensured that everything was cooked to perfection—no rubbery shrimp or mushy peas. And frying in just a couple tablespoons of oil kept the rice from being greasy. Lastly, we finished the dish with tender vegetables including bean sprouts and a sprinkling of scallions.
Before You Begin
This stir-fry can be served as a main course.
Instructions
- Cover dried shiitakes with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork, trim stems, and slice into 1/4-inch strips; set mushrooms aside.
- 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 and swirl to coat pan bottom. Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then 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.
- Return skillet to medium heat and heat until hot; add 1 1/2 teaspoons oil and swirl to coat pan bottom. 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; add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom. Add peas, mushrooms, and ham; cook, stirring constantly, for 1 minute. Stir in garlic and cook until fragrant, 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, bean sprouts, and scallions; cook, stirring constantly, until heated through, about 1 minute. Serve immediately.
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