"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fried Rice with Shrimp, Pork, and Shiitakes Recipe

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This recipe for Fried Rice with Shrimp, Pork, and Shiitakes, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, September 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 ounce dried shitake mushrooms (5 to 6 medium)
1/4 cup oyster sauce
1 tablespoon soy sauce
3 1/2 tablespoons peanut oil or vegetable oil
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 1/2-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 1/2 cup)

Directions:
Directions:
1. 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.

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

3. 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.

4. 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.

5. 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.

Number Of Servings:
Number Of Servings:
8 cups - 4 to 6 servings
Personal Notes:
Personal Notes:
I got this recipe from www.cooksillustrated.com

 

 

 

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