If you’ve been searching for a quick, satisfying meal that bursts with flavor in every bite, this Chinese Shrimp Fried Rice Recipe is your new best friend. Featuring juicy shrimp, fragrant garlic and ginger, and perfectly cooked rice tossed with savory sauces, it’s a dish that feels comforting and celebratory all at once. The lovely mix of textures and tastes makes it a perfect weeknight dinner or a show-stopping addition to any gathering. Plus, it comes together faster than you’d think, bringing vibrant color and umami goodness right to your kitchen table.
Ingredients You’ll Need
Every ingredient here is straightforward yet essential, working together to build layers of deliciousness, texture, and aroma in your fried rice. From the pop of fresh scallions to the flaky bacon or Chinese sausage, these components make the dish truly special.
- Peanut oil (3 tbsp): Adds a subtle nutty flavor and helps achieve the perfect high-heat stir-fry texture.
- Eggs (2, lightly beaten): Provide comforting creaminess and bind the ingredients together.
- Bacon (3/4 cup, chopped) or Chinese sausage (1/2 cup): Brings a smoky, savory punch that deepens the overall flavor profile.
- Garlic cloves (2, minced): Infuse the dish with aromatic warmth that wakes up your taste buds.
- Ginger (3 tsp, minced): Adds a bright, slightly spicy note that balances richness.
- Onion (1/2, finely chopped): Gives sweetness and subtle crunch to every bite.
- Chinese cooking wine or dry sherry (1 tbsp): Enhances the taste with a touch of depth and complexity.
- Sugar (1/2 tsp): Perfectly balances savory flavors with a hint of sweetness.
- Shrimp or prawns (5 oz/150g, cooked and peeled): The star protein, tender and juicy.
- Cooked long grain white rice (3 cups, refrigerated overnight): The foundational ingredient, best when cold to keep grains separate.
- Scallions (3, thinly sliced): Add vibrant color and fresh, mild onion flavor at the end.
- Oyster sauce (1 tbsp): Brings savory umami richness that’s signature in good Chinese fried rice.
- Soy sauce (1 1/2 tbsp): Adds saltiness and depth; choose all-purpose or light soy sauce according to your preference.
- Sesame oil (1/2 tsp, roasted): Gives a toasty, fragrant finish that lifts everything beautifully.
How to Make Chinese Shrimp Fried Rice Recipe
Step 1: Prepare the Sauce
Begin by mixing oyster sauce, soy sauce, and sesame oil in a small bowl; this sauce blend is key to delivering the classic, savory flavor that ties your fried rice together. Set it aside for now — you’ll add it near the end to coat everything evenly.
Step 2: Cook the Eggs
Heat 1 tablespoon of peanut oil in your wok or skillet over medium heat. Pour in the lightly beaten eggs and gently scramble them until just cooked. Remove the eggs and set aside; they’ll add a lovely soft texture and richness when mixed back in later.
Step 3: Sauté the Bacon
Turn the heat up to high, add the chopped bacon, and cook until golden and crispy—this usually takes around 2 minutes. The rendered bacon fat will release wonderful aroma and flavor. Once done, remove bacon to the plate with the eggs.
Step 4: Drain Excess Fat
Carefully pour off any extra bacon fat from the pan, leaving about a tablespoon to keep the wok slick and flavorful without making the dish greasy.
Step 5: Stir-Fry Aromatics and Onions
Return the wok to high heat and add the remaining 2 tablespoons of peanut oil, minced garlic, and ginger. Stir constantly as the mixture heats up, taking care not to burn the garlic. When you start to smell that lovely sizzle, toss in the finely chopped onions and stir-fry for about 2 minutes until they become golden and fragrant.
Step 6: Add Cooking Wine and Sugar
Pour in the Chinese cooking wine (or dry sherry) and sprinkle the sugar. Let this simmer rapidly for 20 seconds while stirring, allowing the liquid to mostly evaporate. This step enhances the dish’s complexity with a subtle sweet and savory balance.
Step 7: Cook the Shrimp
Add your cooked and peeled shrimp to the wok, stir-frying for about 1 minute to heat through. If you’re using raw shrimp, cook them slightly longer until they turn opaque and firm. The shrimp bring a juicy seafood sweetness that you will love.
Step 8: Combine Rice and All Ingredients
Add the cold cooked rice followed by the prepared sauce, scrambled eggs, crispy bacon, and most of the scallions (reserving a bit for garnish). Stir-fry everything together for about 2 minutes until the rice is heated thoroughly and nicely coated with that rich sauce, making every grain flavorful.
Step 9: Finish and Serve
Transfer your gorgeous shrimp fried rice onto a serving plate. Scatter the remaining scallions on top to add freshness and a pop of color. Now it’s ready to enjoy — a dish packed with flavor, texture, and just the right touch of indulgence.
How to Serve Chinese Shrimp Fried Rice Recipe
Garnishes
Sprinkling extra scallions or chopped fresh cilantro on top adds a fresh burst and brightens the look of the dish beautifully. A few sesame seeds or thinly sliced red chili peppers can boost both visual appeal and flavor contrast, making each bite more exciting.
Side Dishes
This shrimp fried rice pairs wonderfully with light, crisp side dishes like steamed or sautéed baby bok choy, garlic green beans, or a refreshing cucumber salad. These sides add balance and a pleasant crunch that complements the warm, savory fried rice perfectly.
Creative Ways to Present
For a special touch, serve the fried rice in hollowed-out pineapple shells for a tropical vibe or use mini lettuce cups for bite-sized, hand-held portions. This presentation turns an everyday favorite into a festive, shareable meal that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover shrimp fried rice into an airtight container and keep it refrigerated for up to 3 days. It’s best to consume it within this time to enjoy the freshest texture and flavor.
Freezing
While you can freeze leftover fried rice, note that the texture of the shrimp may change slightly after thawing. Freeze in a sealed freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a wok or skillet over medium-high heat with a splash of oil or water to restore moisture and prevent sticking. Stir frequently until heated through. Alternatively, a microwave works well for a quick warm-up but may soften the rice slightly.
FAQs
Can I use raw shrimp in this Chinese Shrimp Fried Rice Recipe?
Absolutely! Just add the raw shrimp during the stir-fry step and cook longer until they turn pink and opaque. Make sure they’re fully cooked before serving.
What type of rice is best for shrimp fried rice?
Long grain white rice is ideal because it has a drier texture and grains stay separate when cooked. Remember to use rice that’s been cooled or refrigerated overnight to prevent clumping.
Can I substitute the bacon with something else?
Yes, Chinese sausage is a traditional alternative, offering a sweeter and spiced flavor. If you want a vegetarian option, try smoked tofu or add extra vegetables for texture.
Why do I need to drain excess bacon fat?
Draining most of the bacon fat helps keep the dish from becoming too greasy while still retaining enough flavor to enrich the fried rice.
Is oyster sauce necessary for this recipe?
Oyster sauce contributes key umami depth and a slight sweetness that elevates the dish. If unavailable, you can use vegetarian mushroom sauce as a substitute, though the flavor will be slightly different.
Final Thoughts
There’s something truly comforting about the ease and satisfying flavors packed into this Chinese Shrimp Fried Rice Recipe. It’s a meal that wakes up your taste buds and fills your stomach without any fuss. Whether you’re cooking for yourself or feeding a crowd, this dish promises to deliver smiles and seconds. I can’t wait for you to try it and make it your own favorite!
Print
Chinese Shrimp Fried Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Fried Rice with Shrimp recipe is a quick and flavorful dish combining scrambled eggs, savory bacon, tender shrimp, and aromatic garlic and ginger. Perfect for using leftover rice, it features a balanced combination of sauces for a classic, restaurant-style fried rice experience made easily on the stovetop.
Ingredients
Protein & Eggs
- 2 eggs, lightly beaten
- 5 oz (150g) small shrimp/prawns, cooked and peeled
- 3/4 cup bacon, excess fat trimmed, chopped (or 1/2 cup Chinese sausage)
Vegetables & Aromatics
- 2 garlic cloves, minced
- 3 tsp ginger, minced or very finely chopped
- 1/2 onion, finely chopped (about 3/4 cup)
- 3 scallions, thinly sliced
Oils & Sauces
- 3 tbsp peanut oil (or vegetable oil), separated
- 1 tbsp Chinese cooking wine or dry sherry (or sake)
- 1 tbsp oyster sauce
- 1 1/2 tbsp soy sauce (all purpose or light)
- 1/2 tsp sesame oil (roasted, dark color)
Other
- 1/2 tsp sugar
- 3 cups cooked long grain white rice, refrigerated overnight
Instructions
- Prepare the Sauce: Mix together the oyster sauce, soy sauce, sesame oil, and sugar in a small bowl and set aside.
- Scramble the Eggs: Heat 1 tablespoon of the oil in a wok or heavy-based skillet over medium heat. Add the beaten eggs and cook, stirring occasionally, until softly scrambled. Remove eggs from the pan onto a plate and set aside.
- Cook the Bacon: Increase the heat to high and add the bacon to the wok. Cook, stirring often, until the bacon turns golden and crisp, about 2 minutes. Remove from the wok and set aside with the eggs.
- Remove Excess Fat: Drain off any excess bacon fat left in the wok to avoid greasiness.
- Sauté Aromatics: Add the remaining 2 tablespoons of oil, minced garlic, and ginger to the wok. Return wok to high heat and stir fry gently as it heats up, ensuring the garlic does not burn. When the garlic starts to sizzle, add the chopped onion and continue stir-frying for about 2 minutes until the onion turns golden.
- Add Cooking Wine and Sugar: Pour in the Chinese cooking wine and sprinkle the sugar over the aromatics. Stir rapidly and let it simmer for 20 seconds, allowing most of the liquid to evaporate.
- Cook the Shrimp: Add the cooked shrimp to the wok and stir fry for 1 minute to heat them through. If using raw shrimp, cook longer until done.
- Add Rice and Sauce Mixture: Add the chilled cooked rice, the prepared sauce mixture, scrambled eggs, cooked bacon, and all but 2 tablespoons of the sliced scallions. Stir fry vigorously for about 2 minutes until the rice is heated through and evenly coated with sauce.
- Serve: Transfer the fried rice to a serving plate, sprinkle with the reserved 2 tablespoons of scallions, and serve immediately while hot.
Notes
- Note 1: You can substitute bacon with Chinese sausage for an authentic flavor twist.
- Note 2: Chinese cooking wine can be replaced with dry sherry or Japanese sake for similar results.
- Note 3: Use pre-cooked shrimp for quicker cooking; if raw shrimp is used, cook thoroughly until opaque.
- Note 4: Using day-old refrigerated rice is key to achieving separated grains and prevents clumping.
- Note 5: Be cautious not to burn the garlic during stir frying; adjusting heat as needed helps maintain flavor.
