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
Life of Dozer
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!!
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.
Way better than any take out that I’ve had.,and a lot cheaper to make. Sooo good. Thank you for the recipe. Mo
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://promotown.info/egg-fried-rice/%3C/a%3E – 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 ☺️
Hi, I don’t have a wok, can I use a good non-stick pot
Sure can!!
I eliminated the sugar as it really isn’t needed. I also stir-fried mushrooms until a bit crispy on the outside in EVOO – no seasoning necessary. I used small pre-cooked shrimp and added them with the rice so they wouldn’t get cooked any more – just heated through. I also eliminated the bacon, as I don’t think it adds much and just increases the grease factor. The rest was left as is and it all came out awesome. The batch I made was gone before I had it plated. I’ve made it that way twice and love it. I also think any good soy sauce is okay regardless of color. Juat a taste preference. In fact, go to a good Asian grocery store and try different Chinese brands. They range from light to seriously dark and awesome.
I wouldn’t be eating at your house Bro. Fat is flavour and Nagi is on the Money.
I was thinking the same thing. …they add nothing to the recipe….my god, dude… Hahaha
Actually, they do. Sugar gives it a beautiful caramelized slightly shiny color and and a hint of sweetness (rip to your tastebuds).
This recipe is fantastic as is. Glad you can follow some of her methods to make your version taste even better.
Hi, I have made both your special fried rice with prawns and the Chow Mein recipe…both absolutely delicious….first time I have got the taste just right….loving the Use of the Chinese wine, agree, makes all the difference…thank you
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