Any delicious Fried Rice recipes?

I don't actually follow a recipe, I just use white steamed rice, it's better to use day old rice for me. And I just fry it in a pan with a little oil, cooked chicken, vegetables, scrambled eggs, salt, pepper, soy sauce. That's all I do. I'm no chinese food expert though.

My adaptation of ATK's Fried Rice with Shrimp, Pork, and Shiitakes is below. I don't use the dried mushrooms, but have included the directions for those who would like to. Sometimes I use 4 oz or so of fresh mushrooms.

Fried Rice with Shrimp, Pork, and Shiitakes

Makes about 8 cups, serving 4 to 6

This classic combination can be served as a main course.

Why this recipe works:

Fried rice is the perfect solution for leftover rice, but it often arrives in the bowl as a soggy mess of greasy rice doused in so much flavor-disguising soy sauce that you can hardly tell the vegetables from the chicken. We wanted fried rice with firm, separate grains, and we wanted a finished dish so clean and light that we could distinguish its many different flavors in every bite. For fried rice that is light and flavorful rather than sodden and greasy, we found it essential to start with cold, dry rice (like leftover rice). Instead of gallons of soy sauce, we added a small amount in conjunction with complex oyster-flavored sauce to yield well-seasoned but not soggy rice. Cooking the vegetables and shrimp separately ensured that everything was cooked to perfection—no rubbery shrimp or mushy peas. And frying in just a couple tablespoons of oil kept the rice from being greasy. Lastly, we finished the dish with tender vegetables including bean sprouts and a sprinkling of scallions.

Ingredients (have them all ready before you start)

• 1/2 ounce dried shitake mushrooms (5 to 6 medium)
• 1/4 cup oyster sauce
• 1 tablespoon soy sauce
• 3 1/2 tablespoons peanut oil or vegetable oil
• 2 large eggs, beaten lightly
• 8 ounces small shrimp, peeled and deveined
• 1 cup frozen peas, preferably baby peas, thawed
• 6-8 ounces smoked ham, sliced and cut in ½" pieces
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 3.5 - 5 cups cooked white rice, cold, large clumps broken up with fingers
• 1 cup bean sprouts or 2 cups napa cabbage
• 5 medium scallions, white and green parts, sliced thin (about 1/2 cup)

Instructions

1. Cover dried shiitakes with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork, trim stems, and slice into 1/4-inch strips; set mushrooms aside.
2. Combine ¼ C oyster sauce and 1 T soy sauce in small bowl; set aside.
3. Heat 12-inch nonstick skillet over medium heat until hot. Add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add 2 lightly beaten eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside.
4. Return skillet to medium heat and heat until hot; add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add 8 oz shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds. Transfer to bowl with eggs and set aside.
5. Return skillet to burner, increase heat to high, and heat skillet until hot; add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom.
• Add 2 C cabbage and cook for 4 minutes. (If using fresh mushrooms, add here.)
• Add 1 C peas, mushrooms, and ham; cook, stirring constantly, for 1 minute.
• Stir in 2 cloves garlic and cook until fragrant, about 30 seconds.
• Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes.
• Add eggs, shrimp, bean sprouts, and scallions; cook, stirring constantly, until heated through, about 1 minute.

Serve immediately.

Calories for 400 grams with no shrimp or mushrooms: