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
Scale
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.