Eight-Treasure Fried Rice - cooking recipe

Ingredients

4 cups cooked long-grain rice, chilled
3 tablespoons vegetable oil, divided
3 eggs, well-beaten
1/4 cup chopped onion
1 lb shelled deveined uncooked medium shrimp
6 ounces shiitake mushrooms, stems removed, sliced
3/4 cup frozen shelled edamame or 3/4 cup baby peas, thawed
1 cup diced chinese smoked sausage or 1 cup ham
3/4 cup well-drained canned pineapple tidbits or 3/4 cup diced fresh pineapple
3/4 cup dry roasted salted peanut
1/2 cup thinly sliced green onion
1/2 cup purchased stir-fry sauce
1/3 cup chopped cilantro
2 tablespoons dark sesame oil

Preparation

Break up rice into individual grains, using your hands to crumble it gently.
Heat 1 tablespoon of the vegetable oil in large nonstick skillet over high heat until hot. Add eggs; tilt or swirl pan to cover bottom with eggs. (Lift cooked edges and tilt pan to allow uncooked egg to run underneath.) When set, gently turn eggs; cook 10 seconds. Place on cutting board; cool. Roll up; cut crosswise into 1/8-inch-wide ribbons. Fluff to loosen.
Heat remaining 2 tablespoons vegetable oil in same skillet over medium heat until hot. Cook onion 15 seconds or until shiny and fragrant. Add shrimp; cook 1 to 2 minutes or until shrimp just begins to turn pink. Add mushrooms and edamame; cook 1 minute or until mushrooms are shiny and softened and shrimp turn pink.
Add rice; toss to combine. Add egg ribbons, sausage, pineapple, cashews, green onions and stir-fry sauce; cook 2 to 3 minutes or until rice is tender and all ingredients are heated through. Stir in cilantro and sesame oil.