Fried Rice

1/2 oz dried shiitake mushrooms. 5 or 6
1/4 cup oyster sauce
1 T soy sauce
3 1/2 t peanut oil
2 large eggs, lightly beaten
8 oz small shrimp
1 cup defrosted baby peas
8 oz sliced smoked ham cut in 1/2 inch pieces
2 medium cloves of garlic, minced
5 Cups cold rice, large clumps broken up with fingers
1 c bean sprouts
5 medium scallions, white and green parts, sliced thin ~1/2 cup

Cover mushrooms with water in a small loosly covered bowl and microwave 30 seconds on high.  Let stand until mushrooms are softened, about 5 minutes.

Combine oyster sauce and soy sauce in a small bowl and set aside.

Heat a 12 inch nonstick skillet over medium heat until hot.  Add 1 1/2 t oil and swirl to cover the bottom.  Add the eggs and cook without stiring about 20 seconds, then scramble and break into small pieces with a wooden spoon.  Continue to cook, stirring constantly, until the eggs are cooked through but not brown.  Transfer eggs to a small bowl.

Cook shrimp in skillet about 30 seconds until cooked through and transfer to the bowl with the eggs. 

Heat skillet on High until hot.  Add 2 1/2 T oil add peas, mushrooms and ham and cook for 1 minute.  

Stir in garlic and cook 30 seconds.

Add rice and oyster sauce mixture and cook stirring constantly ~3 minutes. 

Add eggs, shrimp bean sprouts and scallions.  Cook until heated through, ~30 seconds.

Serve immediately.