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This recipe is for traditional Chinese fried rice but versions exist in many countries around the world.
- 2 tablespoons soy sauce
- 2 tablespoons mirin or 2 tablespoons dry sherry
- 1 tablespoon oyster sauce
- 2 teaspoons granulated sugar (use only if using dry sherry, otherwise omit)
- 2 teaspoons toasted sesame oil
- white pepper, to taste
- 3 large eggs
- 3 tablespoons peanut oil
- 1 1⁄2 tablespoons fresh ginger, minced
- 4 garlic cloves, minced
- 1⁄2 lb shrimp, shelled deveined cut into 1/4 inch pieces
- 3 cups cooked white rice, refrigerated overnight then brought to room temperature
- 3 scallions, trimmed white and green parts finely sliced
- In a small bowl, mix the soy sauce, mirin, oyster sauce, sugar, sesame oil, 1/2 tsp salt, and a pinch of white pepper.
- In another small bowl, beat the eggs with 1/4 tsp salt and a pinch of white pepper.
- Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbsp of the peanut oil in the pan to coat the bottom.
- Add the eggs and scramble them gently with a spatula as they cook until they’re still a little soft and loose.
- Remove from the heat and cut the egg into small pieces with the spatula. It will finish cooking as you do this. Transfer to a bowl.
- Wipe the pan and spatula clean with paper towels.
- Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbsp peanut oil and swirl to coat the pan.
- Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown (10 seconds).
- Immediately add the shrimp, stirring constantly until it’s opaque (1 minute).
- Add the cooked rice. Cook, stirring constantly (2 minutes). Reduce the heat to low.
- Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients.
- Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.