Category: Main Course
Fried Rice with Shrimp, Pork, and Peas - TastyPlanner.com
Chef: Rich and jess
For fried rice that is light and flavorful rather than sodden and greasy, cook the ingredients in batches and forget about your fear of frying.
Fried rice is the perfect solution for leftover rice, but it often arrives in the bowl as a soggy mess of greasy rice doused in so much flavor-disguising soy sauce that you can hardly tell the mushrooms from the chicken.
We wanted a dish that made us eager for some leftover rice-a quick supper dish with firm, separate rice grains and light, clean flavors.
Start with cold, dry rice—leftover rice is best. Instead of gallons of soy sauce, use flavorful oyster sauce that yields well-seasoned but not soggy rice. Batch-cook the vegetables and meat and fry in a mere 3 tablespoons of oil. Finish with tender vegetables like sprouts and scallions and a sprinkle of fresh herbs.
Recipe Source: Cook's Illustrated (publish...
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 deveined
1 cup frozen peas (preferably baby peas), thawed
1/2 ounce dried shitake mushrooms (5 to 6 medium), rehydrated in 1 cup hot water until softened, about 15 minutes, then drained, trimmed of stems, and sliced into 1/4-inch strips
4 ounces Chinese sausage (about 2 lop cheong), halved lengthwise and cut crosswise into 1/2-inch pieces or 8 ounces sliced smoked ham, cut into 1/2-inch pieces (optional)
4 ounces Chinese roast pork, cut into 1/2-inch chunks (see http://tastyplanner.com/recipes/5525)
2 medium cloves garlic, minced (about 2 teaspoons)
5 cups cooked white rice (cold), large clumps broken up with fingers
5 medium scallions, sliced thin (about 1/2 cup)
1. Combine oyster sauce and soy sauce in small bowl; set aside.
2. Heat 12-inch nonstick skillet over medium heat until hot, about 2 minutes. 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.
3. Return skillet to medium heat and heat until hot, about 1 minute; 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.
4. Return skillet to burner, increase heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom. Add peas, mushrooms, sausage or ham, and pork; 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, and scallions; cook, stirring constantly, until heated through, about 1 minute. Serve immediately.
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