Food Friday: fried rice

I don't like fried rice. Unless I make it. Using this recipe, or some variation thereof. This stuff is not only great -- and a family favorite -- but it heats up well as leftovers and it freezes well too. And it only uses one pan! But don't make it if you don't have Chinese pork, that's the magic ingredient. And the oyster sauce. Let me know if you have other variations I should try.

Fried Rice

1/2 c. oyster sauce
1 Tblsp. soy sauce (plus extra)
1 c. frozen peas
vegetable oil or peanut oil
mushrooms (shitake are best, but button or canned oyster work too)
two chicken breasts
flour
salt
two eggs
hunk of Chinese pork (try the deli section or the bacon section)
2 tsp. minced garlic
2 c. uncooked rice

Start cooking the rice. (If you cook the rice the night before, put in a plastic bag and hit with a wooden spoon to break up the chunks.)
Dump peas in a colander in the sink and spray with water for a minute or two to thaw.
In a small bowl, mix oyster sauce and one tablespoon of soy sauce; set aside.
Heat oil in large frying pan or wok over medium-high heat. When hot, add mushrooms. If you weren't able to get shitakes, add a few splashes of soy sauce to give your shrooms some flavor. Cook, stirring occasionally, until mushrooms are limp. Pour mushrooms out of pan onto a plate.
While the mushrooms are cooking, chop raw chicken into bite sized pieces. Put a handful of flour into a plastic bag, add some salt, and dump in the chicken and shake until coated. Add more oil to the frying pan, let heat, and add chicken. Cook until lighly browned on all sides. Dump onto the plate.
Add a bit more oil and let heat. Lightly stir eggs and pour into frying pan. Let set for 1 minute, then stir and break up until just barely done. Dump onto the plate.
Add a bit more oil and let heat. Chop up Chinese pork into small pieces. Add garlic to frying pan; let cook 30 seconds. Add Chinese pork and peas. Cook 2-3 minutes until heated. Turn off heat.
Add cooked rice to pan.* Pour oyster sauce mixture over rice and stir. Add all other ingredients from the plate and stir.


Notes:
I haven't been able to find fresh shitakes for more than a year! It's driving me nuts. Dried shitakes creep me out for some reason. I've found that adding soy sauce to the mushrooms helps. The original recipe here called for Chinese sausage, which I haven't found, and I think chicken is a healthier alternative anyway.

You can cook the chicken however you want. This is how I've been doing it lately, and it's pretty good, though it takes a bit more time than just plain stir-frying. Easiest is poaching chicken the night before, throwing it in the fridge, and cutting it up cold and adding it with the pork. But that's no fun.

* If you are an overly accommodating, horribly indulgent parent like me, scoop out some of the rice and pork at this point to serve to your children. You're so nice, they don't deserve you.