Directions

1. Rehydrate the shiitake mushrooms in steaming water for about 5 minutes.

2. Remove stems and slice caps into ¼-inch-thick pieces; set aside.

3. In a bowl, combine oyster sauce and soy sauce; set aside.

4. Heat Wok to 275°F. Add 1½ teaspoons of the peanut oil. Add eggs and cook for 20 seconds. Stir-fry an additional 30 seconds to break eggs into small pieces.

5. Transfer to a bowl; set aside

6. Add 1½ teaspoons of the peanut oil to Wok and and add shrimp stirring constantly until they are opaque and cooked through, approximately 30 seconds.

7. Transfer to the bowl with egg pieces; set aside.

8. Heat remaining peanut oil in Wok, adding peas, ham, and mushrooms. Cook 1 minute, stirring constantly.
9. Add rice and oyster sauce mixture and cook, stirring constantly to break up rice clumps, about 3 minutes.
10. Add scallions, eggs, and shrimp. Cook until heated through, about 1 minute.