Fried Rice With Shrimp, Pork, Shiitake Mushrooms

Recipe by Chef #195447
READY IN: 40mins


  • 14
  • 1
    tablespoon soy sauce
  • 3 12
    tablespoons peanut oil or 3 1/2 tablespoons vegetable oil
  • 2
    large eggs, beaten lightly
  • 8
    ounces small shrimp, peeled and deveined
  • 1
    cup frozen peas, preferably baby peas, thawed
  • 12
    ounce dried shiitake mushroom, rehydrated in 1 cup hot water until softened, about 15 minutes, then drained, trimmed of stems, and (5 to 6 medium)
  • 4
    ounces ground pork (optional) or 8 ounces sliced smoked ham, cut into 1/2 inch pieces (optional)
  • 4
    ounces roast pork, cut into 1/2 inch chunks
  • 2
    garlic cloves, minced (about 2 teaspoons)
  • 5
  • 5
    medium scallions, sliced thin


  • 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.
  • Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces; continue to cook, stirring constantly, until eggs are cooked through.
  • Transfer eggs to small bowl and set aside.
  • Return skillet to medium heat and heat until hot; about 1 minute; add 1 1/2 teaspoons oil.
  • 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, about 2 minutes; add remaining 2 1/2 tablespoons oil.
  • Add peas, mushrooms, sausage or ham, and pork; cook, stirring constantly, for 1 minute.
  • Stir in garlic and cook for 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, and scallions; cook, stirring constantly, until heated through, about 1 minute.
  • Serve.