Description
This Chinese Fried Rice with Shrimp is a flavorful and quick stir-fry dish combining tender shrimp, crispy bacon, and fragrant aromatics with long-grain rice. Enhanced with soy sauce, oyster sauce, and a touch of sesame oil, this classic fried rice recipe brings a perfect balance of savory, sweet, and umami tastes. Ideal for a satisfying weeknight dinner or a tasty lunch, it uses simple ingredients and a wok for authentic stir-frying technique.
Ingredients
Scale
Oils and Sauces
- 3 tbsp peanut oil (or vegetable oil), separated
- 1 tbsp Oyster Sauce
- 1 1/2 tbsp soy sauce (all purpose or light)
- 1/2 tsp sesame oil (roasted, dark color)
Protein
- 2 eggs, lightly beaten
- 3/4 cup bacon, excess fat trimmed, chopped (or 1/2 cup Chinese sausage)
- 5 oz (150g) small shrimp/prawns, cooked and peeled
Aromatics and Vegetables
- 2 garlic cloves, minced
- 3 tsp ginger, minced or very finely chopped
- 1/2 onion, finely chopped (about 3/4 cup) (brown, white or yellow)
- 3 scallions, thinly sliced
Other
- 1 tbsp Chinese cooking wine or dry sherry (or sake, Japanese cooking wine)
- 1/2 tsp sugar
- 3 cups cooked long grain white rice, refrigerated overnight
Instructions
- Prepare the sauce: Mix together oyster sauce, soy sauce, and sesame oil in a small bowl and set aside.
- Cook the eggs: Heat 1 tbsp of peanut oil in a wok or heavy-based skillet over medium heat. Add the lightly beaten eggs and scramble until just cooked. Remove eggs onto a plate and set aside.
- Cook the bacon: Increase the heat to high and add the chopped bacon to the wok. Stir-fry until golden and crispy, about 2 minutes. Remove bacon onto the plate with the eggs.
- Remove excess fat: Drain off any excess bacon fat from the wok to prevent greasiness.
- Stir-fry aromatics and onions: Add the remaining 2 tbsp peanut oil, minced garlic, and ginger to the hot wok. Stir-fry over high heat just until the garlic starts to sizzle, then add the finely chopped onion. Stir-fry for about 2 minutes until the onion turns golden and fragrant.
- Add cooking wine and sugar: Pour in the Chinese cooking wine and sprinkle the sugar over the stir-fry. Stir and let it simmer rapidly for about 20 seconds until the liquid mostly evaporates.
- Add shrimp: Add the cooked and peeled shrimp to the wok, stir-frying for 1 minute to heat through. If using raw shrimp, cook longer until fully done.
- Add rice and combine: Incorporate the cold cooked rice, prepared sauce, scrambled eggs, bacon, and all but 2 tablespoons of the sliced scallions. Stir-fry together for about 2 minutes until the rice is heated evenly and all ingredients are well mixed.
- Serve: Transfer the fried rice to a serving plate. Sprinkle the remaining 2 tablespoons of scallions on top for garnish and serve immediately.
Notes
- Note 1: Bacon can be substituted with Chinese sausage for a more authentic flavor.
- Note 2: Chinese cooking wine can be replaced with dry sherry or sake if unavailable.
- Note 3: Use pre-cooked shrimp for quick preparation or raw for fresher taste, ensuring it cooks fully during stir-fry.
- Note 4: Use rice that has been cooked and refrigerated overnight to prevent clumping and achieve better texture.
- Note 5: Be careful not to burn garlic and ginger during stir-frying; keep the heat high but stir continuously.
