Chinese Fried Rice with Shrimp / Prawns
User Reviews
5
Chinese Fried Rice with Shrimp / Prawns
Description
This fried rice includes key components: precooked shrimp or prawns, bacon (or Chinese sausage as an alternative), beaten eggs, and a savory sauce blend. The cooking starts with scrambling eggs and browning bacon separately, then stir-frying aromatics such as garlic, ginger, and onion. Chinese cooking wine and sugar are added to enhance depth and subtle sweetness. The shrimp is quickly stir-fried to heat through.
Adding cold, refrigerated long-grain rice at this point helps it to separate easily and fry well. The sauce mixture, eggs, bacon, and most sliced scallions are folded in and heated briefly to combine the flavors. A final garnish of scallions adds freshness. The result is a fragrant, slightly sticky but fluffy fried rice with a mixture of textures from tender shrimp, crisped bacon, and soft eggs.
Serve this alongside other Chinese dishes or enjoy it as a standalone meal. The recipe produces enough for three servings as a main or more as a side dish. Use day-old rice for best results, and substitute the cooking wine with dry sherry or chicken broth if preferred. The inclusion of bacon as a substitute for Chinese sausage is common to emulate the distinctive flavor.
Ensure all ingredients are prepared before cooking and use high heat to stir fry quickly for best texture. Long-grain rice is preferred to avoid stickiness, and precooked shrimp saves time without sacrificing quality.
Ingredients
- 3 tbsp peanut oil (or vegetable), separated
- 2 egg lightly beaten
- 3/4 cup Bacon , excess fat trimmed, chopped (or 1/2 cup Chinese Sausage) (Note 1)
- 2 garlic minced, cloves
- 3 tsp ginger , minced or very finely chopped
- 1/2 onion , finely chopped (about 3/4 cup) (brown, white or yellow)
- 1 tbsp Chinese cooking wine or sake, Japanese cooking wine) (Note 2, or dry sherry
- 1/2 tsp sugar
- 5 oz/150g Shrimp cooked and peeled (Note 3, small
- 3 cups long grain white rice refrigerated overnight (Note 4, cooked
- 3 scallions , thinly sliced
Sauce
- 1 tbsp oyster sauce
- 1 1/2 tbsp soy sauce (all purpose or light) (Note 3)
- 1/2 tsp sesame oil (roasted - i.e. dark colour)
Instructions
- Mix together Sauce ingredients, set aside.
- Heat 1 tbsp oil in a wok (or heavy based skillet/fry pan) over medium heat. Add eggs and cook until scrambled, then remove onto plate.
- Increase heat to high and add bacon. Cook until golden, then remove onto plate with egg - about 2 minutes.
- Drain off excess bacon fat.
- Add remaining 2 tbsp oil, garlic and ginger. (Note 5) Return wok to stove on high heat. Stir fry as it comes up to heat, don’t let it burn. When garlic starts to sizzle, add onion and stir fry for 2 minutes until golden.
- Add Chinese wine and sugar and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.
- Add prawns/shrimp and stir fry for 1 minute to heat through (if pre-cooked, cook longer to cook if raw).
- Add rice, Sauce, eggs, bacon and all but 2 tbsp of shallots/scallions. Stir fry for 2 minutes until rice is hot - around 2 minutes.
- Transfer to serving plate, sprinkle with remaining scallions and serve.
Notes
- Bacon can substitute Chinese sausage to replicate similar flavor if the latter is unavailable.
- Use Chinese cooking wine or dry sherry; chicken broth is an acceptable substitute if avoiding alcohol.
- Small cooked and peeled prawns are recommended for convenience and freshness.
- Always use refrigerated day-old rice to achieve ideal fried rice texture.
- Prefer long-grain rice to avoid stickiness; medium grain is acceptable, but avoid short grain or jasmine rice for best results.
- Yields enough for 3 main servings or 5 side servings; calories per serving vary by portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3- 5
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Serving | 165g | |
| Calories | 522cal | 26% |
| Carbohydrates | 42.5g | 14% |
| Protein | 19.2g | 38% |
| Fat | 30.1g | 46% |
| Saturated Fat | 7.5g | 38% |
| Cholesterol | 142mg | 47% |
| Sodium | 1227mg | 51% |
| Potassium | 356mg | 8% |
| Fiber | 1.5g | 6% |
| Sugar | 2.2g | 4% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 50mg | 5% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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