Total Time
50mins
Prep 45 mins
Cook 5 mins

Probably not the quickest fried rice but I promise, worth the effort. If you want it spicy hot, add chili peppers with the Chinese sausages or ham. It's imperative to have all the ingredients assembled and ready to add to the wok before beginning to cook. This dish is a complete meal in a wok so it will make double or more the servings if used as a side dish.

Ingredients Nutrition

Directions

  1. Fluff the rice so that it's not sticking together; set aside.
  2. Mix shrimp, baking soda and salt to taste; set aside for at least 15 minutes; rinse and pat dry.
  3. Heat 1/4 cup oil in a wok or skillet until almost smoking; add shrimp and stir until pink, about 30 seconds; remove and drain in a sieve set over a bowl.
  4. Heat the remaining 1/4 cup oil in the wok; add sausages or ham and stir until heated through; add rice, stir rapidly until heated and not browned.
  5. Quickly make a well in the center of the rice and add the eggs, constantly stirring; when they are softly scrambled, start incorporating them by stirring in a circular fashion.
  6. When rice and eggs are mixed, add peas and salt to taste; stir in oyster sauce and shrimp, tossing rice to blend everything; stir in bean sprouts and stir another 30 seconds; add scallions and serve immediately.
Most Helpful

3 5

To be honest, this fried rice really wasnt what I was expecting. I didnt use the ham, but that wasnt the problem. I foun the rice to be VERY oily, and it really lacked the flavor I was expecting. I also found that there was a lot of egg in the recipe..so if I were to try this again I definitely wouldnt use 3 eggs. I felt that the 3 Tablespoons of oyster sauce, alone, wasnt enough to give this the flavor that I look for in frid rice. Overall, the rice wasnt bad, but if I were to make this again I would probably make some changes to suit my tastes. :-)