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
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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:
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!!
Tried this but used a sauce packet mix recommended by my local Oriental food store keeper instead. It’s a winner.
It’s so much better (and cheaper) to whip up your own from scratch – you’ll have to try it!
This turned out great! Will be making again for sure!! <3
Awesome, thanks so much Christie!
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.
I’m so glad you love it Rachel!!
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.
You’re so welcome Hema, I’m so glad it’s a hit!
Found this easy to follow and cook and was very tasty
That’s so great to hear Maureen – N x
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.
I’m so glad it was a hit Jimmy!
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.
You could really add anything you want in here! I’m so happy you loved it – N x
I’m eating pescatarian right now. Any suggestions on what to add for flavor when leaving out the bacon?
Hi Anna, you can just leave it out – it will still taste great ❤️
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.
Hi Davey, you could definitely add them or any other vegetable you prefer!
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?
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.
So delicious and so easy!
Wahoo, I’m so glad you love it!
Hi Nagi
I really struggle to get my cooked rice dry enough to make fried rice. I cook it, then drain it well, then spread it out on a tray and either freeze it or refrigerate it overnight. But when I use it it is always very moist and goes “gluggy” and sticks to the wok. Do you use boiled or steamed rice? Can you please help? Thanks, Scott
Hi Scott, sounds like your rice might be slightly overcooked if its still gluggy. Have you tried my method? I use the absorption method on the stove – N x
Hi Nagi, this tasted really good and all of us loved it! But the rice was a bit over cooked and sticky! I’m used to cooking basmati rice and used the same rice and water proportions… i.e. 1:2. Is it the same for this rice too? Would love to know how you cook your rice.
Hi Laura, I cook my rice with a 1:1.5 rice to water ratio – then refrigerate overnight for it to dry out. I have directions here: https://www.recipetineats.com/egg-fried-rice/ – N x
I made almost a double
Recipe using two pans and I barely have any leftover from my family of 4! My kids loved it! Thank you!
Winner!!!
Absolutely brilliant recipe yet again, Nagi!
Thanks so much!!
Hi, What is the brand of the long grain rice you used in this recipe or any that you recommend?
I usually use Sun Rice ☺️