Fried Rice with Ham and Shrimp

Name: Fried Rice with Ham and Shrimp
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 tsp. oyster sauce; 1 tsp. light soy sauce; 2 tsp. rice wine; 1 1 ⁄ 2 tsp. sesame oil; 1 (1-inch) piece ginger, peeled and grated; 3 ⁄ 4 tsp. sugar; 1 ⁄ 2 lb. large shrimp (about 8), peeled, deveined, and quartered; 2 tbsp. oyster sauce; 1 1 ⁄ 2 tbsp. light soy sauce; 1 1 ⁄ 2 tbsp. rice wine; 1 tbsp. sesame oil; 2 tsp. sugar; 6 cups cooked rice, at room temperature; 5 tbsp. peanut oil; 5 eggs, beaten with 1/4 tsp. kosher salt; 3 ⁄ 4 cup finely chopped country ham; 5 scallions, thinly sliced diagonally

Serves
serves 6-8

This dish, which can be served as a side or an entree, is from a recipe in Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo (Chronicle Books, 2009); we've found it works well with country ham.

Ingredients

For the Marinated Shrimp

2 tsp. oyster sauce
1 tsp. light soy sauce
2 tsp. rice wine
1 ¹⁄₂ tsp. sesame oil
1 (1-inch) piece ginger, peeled and grated
³⁄₄ tsp. sugar
¹⁄₂ lb. large shrimp (about 8), peeled, deveined, and quartered

For the Fried Rice

2 tbsp. oyster sauce
1 ¹⁄₂ tbsp. light soy sauce
1 ¹⁄₂ tbsp. rice wine
1 tbsp. sesame oil
2 tsp. sugar
6 cups cooked rice, at room temperature
5 tbsp. peanut oil
5 eggs, beaten with 1/4 tsp. kosher salt
³⁄₄ cup finely chopped country ham
5 scallions, thinly sliced diagonally

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Instructions

Step 1

Marinate the shrimp: Combine oyster sauce, soy sauce, rice wine, sesame oil, ginger, and sugar in a medium bowl. Add shrimp and toss to coat. Cover with plastic wrap and set aside to let rest at room temperature for 20 minutes.

Step 2

Prepare the fried rice: Combine oyster sauce, soy sauce, rice wine, sesame oil, and sugar in a small bowl; set sauce aside.

Step 3

Put rice into a bowl and use your hands to break up any clumps; set aside. Heat a wok or a 12-inch nonstick skillet over high heat until hot. Add 1 tbsp. oil and swirl to coat cooking surface. When oil begins to smoke slightly, add the eggs and stir vigorously to scramble until eggs are medium firm, about 1 1⁄2 minutes. Transfer eggs to a plate and cut into small pieces; set aside.

Step 4

Wipe out wok or skillet with a dry towel. Heat over high heat until hot. Add 2 tbsp. oil and swirl to coat cooking surface. Drain shrimp, discarding marinade. Add shrimp in a single layer and cook, flipping once, until pink, about 2 minutes. Add ham and stir-fry for 1 minute. Transfer shrimp and ham to a plate and return the wok or skillet to the heat. Add remaining 2 tbsp. oil to pan, swirl to coat, and add the rice, using a spatula to spread it into an even layer. Cook rice over high heat for 6 minutes, stirring every minute. Add reserved sauce and stir-fry until rice is coated with sauce, about 1 minute. Mix in reserved eggs, shrimp-ham mixture, and scallions and cook for 1 minute. Transfer fried rice to a warm platter to serve.