Here's the fried rice to go with the Hot & Sour Soup I told you about before.
Lapchong & Shiitake Fried Rice
8 dried shiitake mushrooms
3 tablespoons plus 2 teaspoons canola oil
2 large eggs
4 ounces lapchong, diced
2/3 cup thawed frozen peas
1 carrot, diced
2 cloves garlic, minced
6 cups cold cooked long grain white rice
½ cup sliced green onions
3 tablespoons soy sauce
Combine the shiitakes and 1 cup hot water in a small bowl and let soak for 10 to 12 minutes, or until rehydrated and pliable. Remove the shiitakes to a cutting board, trim off and discard the stems, and dice the caps.
Lightly beat the eggs in a small bowl. Heat a wok over high heat until very hot and smoking. Add 2 teaspoons of the oil and swirl to coat the bottom of the wok. Add the eggs and stir-fry for 30 seconds to a minute, or until scrambled. Remove the eggs to a plate. Add the remaining 3 tablespoons of oil to the wok and swirl to coat the bottom. Add the lapchong and stir-fry for 30 seconds to a minute, or until golden brown. Add the peas and carrot and stir-fry for 30 seconds to a minute, or until golden brown. Add the garlic and stir-fry for 30 seconds, or until fragrant. Add the rice, green onions, shiitakes, and eggs, and stir-fry for another 1 to 2 minutes, or until heated through. Add the soy sauce and stir-fry about 1 minute more, or until the rice is coated. Transfer to a platter and serve immediately.
Serves 4. To cool cooked rice quickly and safely, spread it in a thin layer on a baking tray and refrigerate after the steam has come off of it. 1 ½ cups uncooked long grain white rice will yield about 6 cups cooked. Chinese lapchong sausage is available in Asian markets.