It takes more than soy sauce to make a proper Chinese Fried Rice, just like what you get at Chinese restaurants. 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 bacon in 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 says bacon is ok. In fact, it’s the alternative in her recipe to Chinese Sausage. And as someone who has bought, cooked and eaten Chinese Sausage, I can assure you that bacon brings a very similar salty / oily / meaty pop to 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!
So this recipe I have for you today is not so much about exactly what should be in the Fried Rice. 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 give much concession to the additions, the thing you cannot skimp on is the sauce! The sauce has to be right – and it isn’t just soy sauce and chicken broth!
So here are my 10 8 commandments for making a great (proper!) Fried Rice. (I really wanted to say 10, but I can only think of 8 key ones.)
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No chicken broth / stock. This adds moisture to the rice which goes against the very core of what the texture of fried rice should be. Unless you’re trying to make Stewed Rice, not Fried Rice … 🤔
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Day old rice is best. 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. Get that wok or skillet stinking hot and cook it hard and fast!
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Get everything prepared. Once you start cooking, it comes together fast. So have everything lined up and ready to throw into 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. Even in a large home wok, 4 cups of rice is the max. Unless, as with #1, you are trying to make Stewed Rice.
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Char flavour is authentic. Next time you get takeout, notice how the fried rice has a distinct mild char flavour. 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. I swap out the prawns for whatever other proteins I have on hand, or 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.
Really, other than the rice, the cooking technique and the sauce, feel free to substitute the other ingredients for whatever you want. 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 (or vegetable), separated
- 2 eggs , lightly beaten
- 3/4 cup bacon , excess fat trimmed, chopped (or 1/2 cup Chinese Sausage) (Note 1)
- 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)
- 1 tbsp Chinese cooking wine or dry sherry (or sake, Japanese cooking wine) (Note 2)
- 1/2 tsp sugar
- 5 oz/150g small shrimp/prawns , cooked and peeled (Note 3)
- 3 cups cooked long grain white rice , refrigerated overnight (Note 4)
- 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.
Recipe Notes:
ii) Her original recipe uses Chinese Sausage and she recommends bacon as a substitute and that's what I usually use, though Chinese Sausage is available in vacuum sealed packets in Asian section of large supermarkets.
ii) I added prawns. 7. This makes enough for 3 as a main or 5 as a side as part of a multi-course meal. 8. Nutrition per serving, assuming 3 servings as a main. Assuming 5 servings as a side: 313 calories.
Nutrition Information:
Lucky 8: Eight more Chinese takeout favourites
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LalaBella says
This was great. I did not use bacon or onions and used one less spoonful of soy sauce… I also used basmati rice that I cooked earlier in the day and it turned out really delicious.
Maddi says
Hey Nagi. I want to make this but want to confirm how to correctly quick long grain rice in a rice cooker – 1 cup to 1 cup ratio or different? I have tried before and failed ha!
Thanks again for the epic meals! x
DTR says
1 cup rice to 1 1/2 cups water is the usual ratio for the rice cooker.
Jan R says
Absolutely lovely dish, thank you Nagi, very easy to make with beautiful flavours
Mark J Skiba says
Perfect, the bacon give it the magic touch.
Only problem is there is a typo in the recipe, left out peas and carrot.
Thanks for the recipe
Sue Scrimshaw says
Hi Nagi, today I am going to make your Chinese Fried Rice with Prawns. I always read your instructions before I cook the recipe. I notice that in the recipe note 4 you said Basmati and Jasmine rice are not suitable. I always thought they were both long grain rice. Am I wrong? Can’t wait to try this recipe. Sue
DTR says
I’ve used both types of rice with success. Basmati is less starchy and less sticky than Jasmine.
Rachel says
When do you add the sauce?
Nagi says
Hi Rachel – step 8. I hope you love it! N x
Ash says
Is the chinese cooking wine…SHao xing wine?
Nagi says
Sure is Ash! N x
Anne Reding says
I’m so exited to cook some of your recipes
Nagi says
I hope you to and love them Anne! N x
Denese says
Hi what can l use in stir fry instead of wine
Nagi says
Hi Denese, subs are listed in the recipe notes 🙂 N x
Rachel says
This was the biggest hit of the month! Prepped everything the night before (used your microwave method to cook the rice-easy!) & ready within 10 min of getting home. Couldn’t believe how much my 2&5 year olds ate. My husband and I added a bit of extra soy to ours. Will be making this often. Yummy! Added frozen peas and frozen corn.
Nagi says
Woah that’s great Rachel!!
Maria says
Tried this but used a sauce packet mix recommended by my local Oriental food store keeper instead. It’s a winner.
Nagi says
It’s so much better (and cheaper) to whip up your own from scratch – you’ll have to try it!
Christie says
This turned out great! Will be making again for sure!! <3
Nagi says
Awesome, thanks so much Christie!
Rachel says
We loved this! I doubled the sauce ingredients and added about a cup of mixed vegetables and it was delicious. I didn’t expect the bacon and shrimp combo to taste so good.
Nagi says
I’m so glad you love it Rachel!!
Hema says
Hi Nagi, my daughter loves prawn rice. However, I don’t eat prawns so making prawn rice was all the more difficult for me. Thanks to your meticulous instructions especially the do’s and don’ts, I have been making prawn rice that my daughter absolutely loves. I took some liberties with the ingredients to match my daughter’s taste and used Merlot as I couldn’t fine cooking wine (lol) but it turned out awesome. Thanks for the wonderful recipe.
Nagi says
You’re so welcome Hema, I’m so glad it’s a hit!
Maureen Gurney says
Found this easy to follow and cook and was very tasty
Nagi says
That’s so great to hear Maureen – N x
Jimmy says
Made this for the first time last night. I added some peas, and used bacon as you suggested.
Totally delicious.
Thank you for the recipe, I will definitely make again.
Nagi says
I’m so glad it was a hit Jimmy!
Lil says
Was missing a few ingredients and but I made it anyway. Subsituted ham for bacon, no onion, no sesame oil, added peas. Still delicious and this is now my to go base recipe for fried rice. Next time will definitely add onion and sesame oil… I know they are needed.
Nagi says
You could really add anything you want in here! I’m so happy you loved it – N x
Anna says
I’m eating pescatarian right now. Any suggestions on what to add for flavor when leaving out the bacon?
Nagi says
Hi Anna, you can just leave it out – it will still taste great ❤️
davey says
I notice that you don’t include bean sprouts or peas, two things that are standard in my favorite fried rice take-out. I find that a handful of each tossed in right at the end really improves both flavor and texture. The heat of the rice softens them up just enough.
Maureen says
Way better than any take out that I’ve had.,and a lot cheaper to make. Sooo good. Thank you for the recipe. Mo
Nagi says
Hi Davey, you could definitely add them or any other vegetable you prefer!
Sarah Slater says
Hi Nagi, can I cook my rice and put it in the fridge for a few hours before use? Or does it have to be overnight?
Nagi says
Hi Sarah, you can do this a few hours ahead. I like to spread it out on a baking tray and leave in the fridge to dry out.