I've been on a bit of a pork fried rice trip lately. I recently thawed out a hunk of Smithfield ham I had saved and I'm using it in everything. Fried rice is a comfort food, easy to make, and you can put just about anything in it. Last night I made it with a twist: Forbidden Rice. This stuff smells so amazing; it has a sweet, nutty aroma and only takes 10 minutes longer to cook. It has amazing health benefits as well as being extra tasty so I think this will be the standard for our rice from now on!
This can be served as a main course; put any leftovers you have into it! Also makes an excellent side to teriyaki chicken.
INGREDIENTS
¼ cup oyster sauce
1 tablespoon soy sauce
3 ½ tablespoons peanut oil
2 large eggs, beaten lightly
8 ounces small shrimp (I used frozen shrimp)
1 cup frozen peas, thawed
1 cup carrot, ½" dice
8 ounces smoked ham cut into ½" cubes
1 clove garlic, minced
5 cups cooked rice, cold
1/2 ounce dried mushrooms (I had cremini, but you can use shiitake)
5 medium scallions, white and green parts, sliced thin (about ½ cup)INSTRUCTIONS
1. Put dried mushrooms in a bowl and cover with 1 cup hot tap water. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid, trim stems, and slice into 1/4-inch strips.
2. Combine oyster sauce and soy sauce in small bowl; set aside.
3. Heat 12" nonstick skillet over medium heat until hot. Add 1 ½ 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, about 1 minute longer. Transfer eggs to small bowl and set aside.
4. Return skillet to medium heat and heat until hot; add 1 ½ teaspoons oil and swirl to coat pan bottom. Add shrimp and cook, stirring constantly, until opaque and just cooked through. Transfer to bowl with eggs and set aside. If using frozen shrimp, dump out excess water from pan.
5. Return skillet to burner, increase heat to high, and heat skillet until hot; add remaining 2 ½ tablespoons oil and swirl to coat pan bottom. Add carrots and cook, stirring constantly, for 1 minute. 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.
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