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.)
- 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.?
- 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!
- 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.
- High heat. Get that wok or skillet stinking hot and cook it hard and fast!
- Get everything prepared. Once you start cooking, it comes together fast. So have everything lined up and ready to throw into the wok!
- Keep it moving! Stir fry, stir fry, stir fry! Don’t let your ingredients sit still for a second!
- 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.
- 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
- 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
- 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)
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Mix together Sauce ingredients, set aside.
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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.
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Increase heat to high and add bacon. Cook until golden, then remove onto plate with egg - about 2 minutes.
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Drain off excess bacon fat.
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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.
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Add Chinese wine and sugar and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.
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Add prawns/shrimp and stir fry for 1 minute to heat through (if pre-cooked, cook longer to cook if raw).
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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.
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Transfer to serving plate, sprinkle with remaining scallions and serve.
1. The original recipe uses Chinese Sausage, but Kylie 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. The flavour it adds to the fried rice is very similar.
2. The Chinese cooking wine is key to this recipe. You can substitute with dry sherry for Japanese cooking sake. If you can't consume alcohol, as a last resort, substitute with chicken broth/chicken stock.
3. Ordinarily whenever I cook shrimp/prawns, I use fresh raw ones I peel myself. This is one of the rare occasions when I buy already cooked and peeled prawns - because the best ones to use are small prawns and they are a PAIN to peel myself! Cooked prawns, at least in Australia, from good fish mongers are really great quality because they are often cooked on the fishing boat the minute they are caught. Now THAT's fresh cooking!
4. Please ensure you use day old or at least refrigerator cold freshly cooked rice - this is key! If making this with freshly cooked rice, spread it out on a baking tray then refrigerate until cold.
Long grain rice is the authentic rice to use for fried rice. Medium grain will be ok but will be a bit stickier. Short grain rice, risotto, basmati or jasmine rice are not suitable. Brown rice will be ok but will have a nutty flavour from the rice.
3 cups may not sound like a lot of rice but once you stir fry it, it fluffs up and makes lots more than you expect!
5. You can use light soy sauce or all purpose soy sauce. Dark soy sauce is not suitable for this recipe.
6. This Chinese Fried Rice recipe is based on this recipe by Kylie Kwong, Australia's most well known Chinese Chef. Here are the amendments I made:
i) Scaled the recipe down - her idea of a "large wok" is much larger than mine (about 30cm/1 foot diameter);
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.
Just another day in the Hard Life of Dozer – starting with breakfast at The Boathouse in Palm Beach, Sydney. For visitors to Australia, this is a MUST VISIT!!
This was so delicious!!!! I cooked the rice with tumeric, garlic powder and chicken broth instead of water and it added a little extra something to the dish. Everyone loved it, even my little sister (who is 5 and very picky.) I’m definitely making it again!
That’s wonderful to hear Jane! Thank you for letting me know you enjoyed this! N x
hello Nagi, tried this fried rice yesterday but I used more than 3 cups of cooked rice. I have 4 adults to feed. while it was delicious but I felt it was missing something. if I were to cook more than 3 cups of rice, should I increase the quantity of the sauce? this rice was our main dish for dinner. thanks
Hi Paramis! If you increase the amount of rice then yes you definitely need to increase the sauce 🙂 The way to do this is to click on Servings and slide the scaler to increase the recipe servings 🙂 N x
Hi, Nagi
Is the rice measurement meant to be three cups in the rice cooker, or is it three cups of cooked rice?
Thanks!
Hi Janet! It’s 3 cups of cooked rice 🙂 N x
I made this with shrimp and chicken and it was great – I can’t wait to make it for friends. I didn’t change a thing!
I used thick cut oak smoked bacon(UK back bacon, not the american streaky kind) and chopped it into chunks, as per the recipe, which I thought was the difference maker in this recipe compared to others I’ve tried.
Before stumbling onto your website I had never used Chinese cooking wine and, as well as a superb deglazer, it really adds the authentic chinese flavour I’ve always been missing.
Thanks Nagi, 5 stars!
Wonderful! So glad you enjoyed this Jason, thanks for letting me know! N x
…oops I forgot to rate it – I give this one 6 stars 🙂
I’ve made this heaps of times, each time it is so yummy. Been making fried rice for many years but none as good as this! It’s better than asian takeout because it’s not oily.
We can’t get shrimps, or even small prawns, here as we are in a fairly rural area. I have made it as the recipe but without the shrimps…yummy. I have made it with leftover Chinese Crispy Pork Belly sliced small (yeah leftovers go figure:) and cold cooked pork ribs sliced up small. Also added frozen peas, it’s such a flexible dish but if you keep to the basic recipe it will always be a success. Every time I make it it all gets eaten, no matter how much I make and how few people I am feeding!
Hi Nagi just taking the chance to tell you I cooked your Prawn fried rice today and have teamed it with your honey and garlic chicken they taste amazing
I love your recipes and cook from your site often you make things simple but delicious you are a star.love your pics of dozer as well he is so cute.
Rhonda
LOVE hearing that Rhonda!!! So glad you enjoyed it! N x
Hi ! Found your blog a few weeks ago while looking for a sauce for halibut. Tried the baked fish with lemon cream sauce and it was delish ! Soo easy and no leftovers. I’ve made it twice already the family liked it so much. Tonight i’m doing your crispy baked wings and prawn fried rice but i’ m using cauliflower rice instead of the real deal . Can’t wait for dinner !
I’m so pleased to hear that!! Hope you love this! N x
I just made this for dinner and my whole family loved it and thought it was better than takeout. I followed the recipe exactly and it was delicious!! Thank you for sharing with us. 😉
I LOVE HEARING THAT! So glad you enjoyed this Theresa, thanks for letting me know! N xx
Yum! I used chicken instead of shrimp because that’s what I had on hand. And made a big batch (cooked in small batches) so I could take some of this to a friend who just had a baby.
Can anyone tell me where I can get the oyster sauce. I can find it anywhere.
Hi Kem! It is sold at supermarkets here in Australia, in the Asian aisle. Where do you live? 🙂 N x
just made this,delicious,no more take away rice for us.
Made this tonight for lunches during the week – it tasted amazing – thank you fot another awesome recipe Nagi
That’s so great to hear Kym! Thank you for letting me know you enjoyed this – N x ❤️
Nagi, this is spectacular! Due to using what was in the house the Chinese cooking wine became gin. (Googled it and that was the suggestion. Will be finding the proper ingredient asap) and the bacon became ham.
I can only imagine how delightful this will be when I make it properly!
Thank you!
I’m so happy you enjoyed this Stephanie! Thank you for letting me know – N x ❤️
Hi Nagi,
I’m looking forward to cooking this recipe for the family this evening. My question is regarding your comment about using other protein in the dish. I thinking about using Chicken other than prawns and was wondering if I need to cook fresh chicken myself to add to the rice, or if I could use a BBQ’d chook from Woolies.
I’m just concerned about reheating the already cooked chicken and if doing so might not be advisable.
Hi John! Absolutely you can use a recooked chicken 🙂 In fact, you can use any precooked meats you want! N xx
I went to a Chinese grocery and all they had was Chinese Rice Wine, a clear one and a dark brown one. Is this the same thing as Chinese cooking wine? I purchased the darker one but have no idea if it was best. Thank you.
Hi Ginny! The one I use is a yellowy colour but the dark brown should be fine, it is Chinese Rice wine 🙂 You’ll probably get a lovely darker brown colour for your rice, even more restaurant-authentic! 🙂 N xx
My rice was delicious, best I’ve ever made and one taster from outside the family said it tasted authentic to him. Thank you so much for this wonderful recipe. I had looked so long for the perfect fried rice! 🙂
I’m so pleased to hear that Ginny! Thank you for taking the time to come back and let me know you enjoyed it! N xx
5 stars, kids loved it. Another winning recipe
Glad to hear you enjoyed it Tamarra, thanks for letting me know! N xx