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!!
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
We really enjoyed this, best that I ever made, keep up the good work.
All credit to Kylie Kwong! 🙂 Glad you enjoyed it Mike, thanks for letting me know! N x
Hi, I’ve never tried your fried rice recipe as I have sort of a make-it-with-what-you-got attitude and I make fairly good fried rice, but I shall try yours. It sounds delicious but on the other hand almost all the fried rice I have eaten in my 78 years has always tasted great. Well, except one that I ate in a small southwest Louisiana town. It wasn’t bad, but it was not something I would go out of my way to eat again. That and the no taste boiled crayfish I ate at the same restaurant are abut the worse restaurant foods I’ve ever eaten. America’s only Chinese Sheriff, Harry Lee’s family had the restaurant where I first tried Chinese food and it was delicious. I was about 14 years old. His sister Lorraine, many years later had a very large restaurant in down-town New Orleans, many years later and her Chinese food was delicious. Of course most of it was from old family recipes. Thank you for the recipe. Can’t wait to try it. God Bless.
Hi Godfrey! Love hearing about your stories of the past 🙂 I do hope you give this a go!!
LOVE IT 🙂
Thanks Eli! N x
A delicious and perfectly balanced basic fried rice. I did mine with lop cheong and chicken thigh and threw in a few frozen peas as that was part of my childhood memories of fried rice! I agree that Kylie Kwong does the best fried rice…if you haven’t already tried her pork fried rice from Simple Chinese Cooking you might really like that one too. Thanks for a yummy Friday night dinner!
Thanks for trying my recipe Beck! Well, Kylie Kwong’s recipe!! So glad you enjoyed it, and thanks for coming back to let me know! N x
I had different versions of Chinese fried rice and loved them all. I’m bookmarking yours to try later. Your dog is adorable Nagi, he looks so peaceful 🙂
Oooh, I bet you do a mean fried rice Muna! Do you have a favourite and is it on your site? 🙂
I have two on my blog Nagi, but the one I’m crazy about is the Singaporean one and it is not on my blog, nor do I know how to make it 🙁
*Ears perk up* Singaporean fried rice? You know, I don’t actually know what that is, as odd as that sounds!
That looks so yummy! I normally do a plain fried rice with just eggs for a quick midweek meal, but this looks like a very luxurious version!
Cooked small prawns are such good value at Australian fish mongers, that’s why I love making this!!
We had a chinese chap staying with us last year and he would always make his fried rice with bacon, turkey bacon. It was the business. Might just make me some of your fried rice tonight, a Friday night feast!
I loveeee fried rice and you can spot rice leftovers in almost Asian home, which later translated as fried rice. Now I need a big plate of this delicious fried rice!
BA HA HA! SO TRUE!!! N x
Awesome. Just as you mentioned, its the right technique that makes a good fried rice.
Glad you agree Dhanya! 🙂
Ooh, this is a green-eyed jealous monster writing ’cause I SO would love to know Kylie Kwong personally and have had her teach me: well, her books do, but !!! And I do follow all your eight rules re this dish and always have, but I am afraid I do use lap cheong be it midweek or the weekend 🙂 ! [And since I believe in that wretched word beginning with ‘h’ I do not make this very often but so enjoy as a special ‘treat’!!].
Oh gosh, don’t get green eyed!! 🙂 I don’t know her personally, I meant that I learnt from her book and cooking show!!