Eight-treasure Fried Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 cups cooked long-grain rice, chilled
• 3 tablespoons vegetable oil, divided
• 3 eggs, well-beaten
• 1/4 cup chopped onion
• 1 lb shelled deveined uncooked medium shrimp
• 6 ounces shiitake mushrooms, stems removed, sliced
• 3/4 cup frozen shelled edamame or 3/4 cup baby peas, thawed
• 1 cup diced chinese smoked sausage or 1 cup ham
• 3/4 cup well-drained canned pineapple tidbits or 3/4 cup diced fresh pineapple
• 3/4 cup dry roasted salted peanut
• 1/2 cup thinly sliced green onion
• 1/2 cup purchased stir-fry sauce
• 1/3 cup chopped cilantro
• 2 tablespoons dark sesame oil

Recipe

• 1 break up rice into individual grains, using your hands to crumble it gently.
• 2 heat 1 tablespoon of the vegetable oil in large nonstick skillet over high heat until hot. add eggs; tilt or swirl pan to cover bottom with eggs. (lift cooked edges and tilt pan to allow uncooked egg to run underneath.) when set, gently turn eggs; cook 10 seconds. place on cutting board; cool. roll up; cut crosswise into 1/8-inch-wide ribbons. fluff to loosen.
• 3 heat remaining 2 tablespoons vegetable oil in same skillet over medium heat until hot. cook onion 15 seconds or until shiny and fragrant. add shrimp; cook 1 to 2 minutes or until shrimp just begins to turn pink. add mushrooms and edamame; cook 1 minute or until mushrooms are shiny and softened and shrimp turn pink.
• 4 add rice; toss to combine. add egg ribbons, sausage, pineapple, cashews, green onions and stir-fry sauce; cook 2 to 3 minutes or until rice is tender and all ingredients are heated through. stir in cilantro and sesame oil.