Fried Rice With Shrimp, Lamb, Shiitake Mushrooms

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/4 cup oyster sauce
• 1 tablespoon soy sauce
• 3 1/2 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
• 1/2 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 lamb (optional) or 8 ounces sliced smoked ham, cut into 1/2 inch pieces (optional)
• 4 ounces roast lamb, cut into 1/2 inch chunks
• 2 garlic cloves, minced (about 2 teaspoons)
• 5 cups cold cooked rice
• 5 medium scallions, sliced thin

Recipe

• 1 combine oyster sauce and soy sauce in small bowl; set aside.
• 2 heat 12-inch nonstick skillet over medium heat until hot.
• 3 add 1 1/2 teaspoons oil.
• 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 transfer eggs to small bowl and set aside.
• 6 return skillet to medium heat and heat until hot; about 1 minute; add 1 1/2 teaspoons oil.
• 7 add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds.
• 8 transfer to bowl with eggs and set aside.
• 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 add peas, mushrooms, sausage or ham, and lamb; cook, stirring constantly, for 1 minute.
• 11 stir in garlic and cook for about 30 seconds.
• 12 add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes.
• 13 add eggs, shrimp, and scallions; cook, stirring constantly, until heated through, about 1 minute.
• 14 serve.