This post Chinese Fried Rice with Shrimp/ Prawns has been updated in 2022.
To make Chinese Fried Rice that is truly authentic, you need more than just soy sauce. I learnt how to make proper Chinese Fried Rice from Australia’s most well known Chinese chef, Kylie Kwong!
The first thing some might notice is that there’s BaconIn this Fried Rice “That’s not authentic!”, you may be thinking.
And that’s true. Authentic Chinese restaurants make Fried Rice with Chinese Sausage. I’m betting that the vast majority of readers have never bought or cooked Chinese Sausage before.
But you know what? Kylie Kwong believes bacon is okay. In fact, it’s the alternative in her recipe to Chinese Sausage. Being a Chinese Sausage cook, I can confirm that bacon is a great substitute for fried rice.
And as someone who has eaten a lot of fried rice in her time, here in Sydney, in China, Hong Kong, the US and London, I can also tell you that I’ve seen a fair share of fried rice made with bacon and even with ham!
The Fried Rice recipe I am sharing with you today is not about the exact ingredients. Because even in China, and certainly in Chinese restaurants around the world, it’s clear that there are no hard and fast rules about what should be in a fried rice.
However! And there is a big “however”. While I accept some of the extras, the important thing is you The importance of the must-haves cannot be understated sauce! The sauce has to be right – and it isn’t just soy sauce and chicken broth!
These are my thoughts. 108 Commandments to make a great (proper!) leader Fried Rice. Fried Rice.
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Stock / chicken broth not requiredThis adds moisture and a different texture to the rice than what you want. Unless you’re trying to make Stewed Rice, not Fried Rice … 🤔
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Best is day old rice Fried rice is not meant to be sticky and the only way to achieve that is with cooked rice that’s been refrigerated overnight. If you don’t have day old rice, you can cook rice, spread it on a tray then refrigerate to speed up the process (about 1 1/2 hours). Or keep bags of cooked rice in the freezer – that’s what I do!
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Chinese cooking wine is key. It’s the secret ingredient that makes this into a fried rice that really does taste like what you get in restaurants.
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High heat. Cook it in a wok or skillet that is very hot.
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Prepare everything. Once you start cooking, it comes together fast. Make sure you have everything ready to go in the wok.
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Keep it moving! Stir fry, stir fry, stir fry! Don’t let your ingredients sit still for a second!
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Don’t overcrowd. 4 cups rice is the maximum amount you can use in a large wok. Unless, of course, you are making Stewed Rice.
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Char is an authentic flavour. Notice how the fried rice is mildly charred next time you order takeout. That’s the real deal! So don’t stress if you get burnt bits!
This recipe that I’m sharing with you today is how I make it as a usual midweek meal, hence why it has bacon in it rather than Chinese sausage. You can substitute the prawns with any other protein you have, or just leave it out. I’ve also been known to increase the veggies in this – and for a super speedy version, to even use frozen diced veggies. If you substantially increase the veggies, reduce the quantity of rice, otherwise there won’t be enough sauce.
You can substitute other ingredients for the rice, cooking method, and sauce if you wish. That’s the beauty of fried rice – it’s so flexible! – Nagi x
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Chinese Fried Rice with Shrimp/Prawns
Ingredients
- 3 tbsp Peanut oil Separated vegetable (or fruit).
- 2 eggs Lightly beaten
- 3/4 Cup Bacon Extra fat should be chopped and trimmed (or 1/2 cup Chinese Sausage). (Note 1
- 2 Garlic cloves , minced
- 3 tsp ginger , finely chopped or minced
- 1/2 Onion Finely chopped (approximately 3/4 cup), (brown, yellow, or white).
- 1 tbsp Sherry and Chinese cooking wine (or sake, Japanese cooking wine) (Note 2)
- 1/2 tsp Sugar
- 5 oz/150g Small shrimp/prawns – Cooked and peeled (Note 3).
- 3 Cups White long grain rice Refrigerated overnight (Note
- 3 Calamari Sliced thin
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
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Mix all Sauce ingredients together and set aside.
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Over medium heat, heat 1 tablespoon oil in a wok or heavy-based skillet/frypan. Stir in eggs, cook until golden brown and then place on a plate.
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Turn heat up to high, and then add the bacon. Cook until golden. Then, transfer bacon to a plate and top with the egg. This should take about 2 minutes.
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Get rid of any extra bacon fat.
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Continue to stir in the remaining 2 tablespoons oil, garlic, and ginger. (Note 5) Return wok back to stove over high heat. Stir fry as it comes up to heat, don’t let it burn. Once garlic begins to sizzle, add onions and stir fry for 2 more minutes until golden.
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Stir in the Chinese wine and sugar. Let it simmer for 20 seconds before stirring.
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Stir fry shrimp or prawns in a pan for 1 minute.
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Stir in the Rice, Sauce, Eggs, Bacon, and All but 2 Tbsp of Scallions/Scallions. Stir fry for 2 minutes, or until rice is hot.
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Transfer to a plate and sprinkle with remaining scallions.
Notes for Recipes
2. This recipe is based on the Chinese cooking wine. For Japanese cooking sake, dry sherry could be used in its place. You can substitute chicken stock or chicken broth if you are unable to consume alcohol.
3. When I cook shrimp/prawns, I usually use fresh, raw ones that I have peeled myself. It is rare that I purchase pre-cooked and peeled shrimps. Small prawns are the best and most difficult to peel. The best quality cooked prawns in Australia are from good fishmongers. They are usually prepared on the fishing boat right after they are caught. That’s fresh food!
4. Use fresh, uncooked rice that has been chilled at least one day before you start cooking. Make this recipe with freshly cooked rice. Spread it out on a baking plate and then let it cool in the refrigerator.
For fried rice, long grain rice is the best. Although medium grain is acceptable, it will be a little more sticky. You should not use short grain rice like risotto or basmati rice. Brown rice is acceptable, but it will give off a strong aroma.
While 3 cups might not seem like much rice, stir-frying it will make it flufffier and yield more than you think!
5. Light soy sauce can be used or all-purpose soy sauce. This recipe does not require dark soy sauce.
6. This Chinese Fried Rice recipe is inspired by Kylie Kwong’s recipe, Australia’s most renowned Chinese Chef. These are the changes I made:
I) Scaled down the recipe. Her idea of a “large Wok” is bigger than mine (30cm/1 foot in diameter).
ii) Her original recipe calls for Chinese Sausage. She recommends using bacon instead. However, you can find Chinese Sausage in vacuum sealed packets at large supermarkets.
iii I added prawns.
7. This will make enough food for three main courses or five side dishes in a multi-course meal.
8. Nutrition per serving, assuming 3 main meals. Assuming 5 sides: 313 Calories
Nutrition Information:
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