Sun Ya Fried Rice

This recipe is from my favorite cookbook, Madame Wong's Long-Life Chinese Cooking, with a few changes by me. The name comes from the Sun Ya restaurant in Shanghai where a chef developed this recipe. This is a very flexible recipe - you can use just about any leftover meat in this, though I've listed just shrimp, chicken and pork. I made this with leftover duck meat once and it was delicious!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 6  teaspoons  peanut oil
• 2  eggs, beaten and mixed with
• 1⁄2 teaspoon salt
• 2  green onions, sliced
• 2  dried black mushrooms, soaked in hot water 20 minutes,remove stems and diced
• 1 1⁄2 teaspoons sherry wine
• 4  cups  cold cooked rice
• 1⁄2 teaspoon salt
• 1⁄2 cup  cooked diced chicken
• 1⁄2 cup  cooked diced  roast pork
• 2  teaspoons  chicken stock
• 2  teaspoons soy sauce
• 1⁄2 cup  fresh shelled small shrimp, halved
• 1⁄4 cup  frozen peas, blanched in boiling water for one minute and rinsed in cold water

Directions

1. Heat 2 tablespoons of oil in a wok or large skillet; when very hot, pour in beaten eggs and scramble briskly with a spoon; remove and set aside.
2. Heat 2 tablespoons of oil in same pan; stir-fry onions and mushrooms; add sherry and stir-fry 10 seconds; remove and set aside.
3. Heat 2 tablespoons of oil in the same pan; add rice and stir-fry, breaking up the lumps with spoon; add salt.
4. Continue stirring until rice becomes hot; pour in chicken, pork, onion/mushroom mixture and scrambled eggs; stir-fry to mix well and heat.
5. Add stock to moisten mixture, add soy sauce, shrimp and peas.
6. Stir-fry until heated thoroughly and shrimp is cooked.