Fried Rice With Shrimp, Pork, Shiitake Mushrooms

• oyster sauce↗1⁄4 cup
• soy sauce↗1 tablespoon
• peanut oil or 3 1/2 tablespoons vegetable oil3 1⁄2 tablespoons
• large eggs↗2

  beaten lightly

• small shrimp, peeled and deveined↗8 ounces
• frozen peas, preferably baby peas, thawed↗1 cup
• dried shiitake mushroom, rehydrated in 1 cup hot water until softened, about 15 minutes, then drained, trimmed of stems, and (5 to 6 medium)↗1⁄2 ounce
• 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 chunks4 ounces
• garlic cloves↗2

  minced (about 2 teaspoons)

• cold cooked white rice5 cups
• medium scallions↗5

  sliced thin

Step-by-step instructions

1. 1

   Combine oyster sauce and soy sauce in small bowl; set aside.

2. 2

   Heat 12-inch nonstick skillet over medium heat until hot.

3. 3

   Add 1 1/2 teaspoons oil.

4. 4

   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.

5. 5

   Transfer eggs to small bowl and set aside.

6. 6

   Return skillet to medium heat and heat until hot; about 1 minute; add 1 1/2 teaspoons oil.

7. 7

   Add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds.

8. 8

   Transfer to bowl with eggs and set aside.

9. 9

   Return skillet to burner, increase heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2 tablespoons oil.

10. 10

    Add peas, mushrooms, sausage or ham, and pork; cook, stirring constantly, for 1 minute.

11. 11

    Stir in garlic and cook for about 30 seconds.

12. 12

    Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes.

13. 13

    Add eggs, shrimp, and scallions; cook, stirring constantly, until heated through, about 1 minute.

14. 14

    Serve.