Chinese Fried Rice
Make easy Chinese fried rice with shrimp, egg and vegetables using day-old rice. A quick homemade fried rice recipe with soy sauce and oyster sauce.
Servings: 5
Calories: 271kcal
Ingredients
- 200 g Shrimp - Deveined, chopped
- 150 grams Chicken Vienna - Optional if you want a smoky flavour
- 3 Large Egg
- 4 tbsp Butter
- 2 tbsp Olive oil
Vegetables
- 200 grams Mixed vegetables
- Bell pepper – Sliced
- 1 Onion – Sliced
- 7 Garlic cloves - Minced
Marinade
- 4 Tbsp Soy sauce
- 1½ Tbsp Oyster sauce
- 1 tsp Sesame seed oil
- 1 tsp Rice vinegar
- ⅓ tsp MSG - Plant based or Chinese Chicken seasoning.
Must Have Ingredient
- 500 grams Cooked Rice - Dried and preferably cold.
Instructions
- Prepare the ingredients: De-shell and devein the shrimp, chopping them into half-inch pieces. If using frozen shrimp, rinse and chop them. Slice the onion, mince the garlic, and slice the bell peppers. Rinse mixed frozen vegetables (peas, green beans, corn, and carrots) in a colander.
- Heat the Wok: In a wok, melt butter and sauté the shrimp for 2 minutes, then remove. If using salami or Vienna sausages, slice them into half-inch cubes. Add onion and garlic to the wok, sauté for 2 minutes, then add bell peppers and mixed vegetables.
- Marinade: Make the marinade by mixing soy sauce, oyster sauce, sesame oil, and rice vinegar in a bowl. Stir-fry the ingredients on medium-high for 5 minutes, stirring every 30 seconds. Cook the egg in the last minute, scrambling it with the rice and ingredients.
- Serve: Add the shrimp back for another minute, then mix thoroughly. Garnish with sesame seeds and serve hot.
Nutrition
Calories: 271kcal | Carbohydrates: 48g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 64mg | Sodium: 1157mg | Potassium: 315mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2045IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg