Chau Fan (Shrimp Fried Rice)
- Ready In:
- 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.
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Excellent recipe! I added ginger and vegetables (onion, carrot, celery, peas). I cooked the shrimp first, removed it to a tray, then cooked the veggies, added the garlic and ginger, then the seasoning mixture (mirin, etc), then the rice. After heating the rice thoroughly, while gently stirring, I made a well in the center of the rice, added the eggs, scrambled them there in the center of the wok, then folded the rice into the almost-set eggs. Then I added the shrimp back in to the wok and stirred to combine. Just a small tweak with a sprinkling of soy sauce, then... voila! The seasonings in this are PERFECT. If you decide to make this with chicken, substitute hoisin sauce instead of oyster sauce. Seafood-based sauce with seafood, you know. :)