Deluxe Chinese Fried Rice

Everyone has their version of fried rice. I’d like to share mine, which includes shrimp and Chinese sausages. Green onions are a must (in my opinion) as a final garnish.

While I find this dish satisfies my craving, there is a bit of prep work involved. Cold rice (leftover) works best. Any combination of meat and/or veggies will do.

I use the “Green Pan” line of cookware when I need a non-stick surface, and I absolutely love that they are healthier than regular non-stick pans.

Ready?  Here we go ….

Start with the eggs:

Add shrimp:
Next up, the onions and Chinese sausages:
Now the rice:
Have to get our veggies in:
Add the eggs back in, along with the green onions:
Finally, the shrimp.  Stir, stir and mix it up, as Wok with Yan would say!

Deluxe Chinese Fried Rice

Serves 3 – 4 (or in our case, 2 generous servings)


  • 4 cups cooked white rice (cold)
  • 3 tbsp oil
  • 2 eggs, beaten
  • 2 green onions (chopped)
  • ½ small onion, finely chopped
  • 2 Chinese sausages, thinly sliced (We like the Wing Wing brand), *cooked
  • 1/4 cup raw shrimp, peeled, deveined and diced
  • 1/4 cup frozen peas or frozen mixed vegetables (optional)
  • 1 tbsp low sodium soya sauce
  • Salt & pepper to taste
  1. Heat non-stick wok or very large fry pan on medium-high heat.  Add 1 tbsp oil and swirl around
  2. Fry eggs and stir until almost cooked, remove and set aside
  3. Add 1 tbsp oil to wok, swirl, and then add shrimp.  Season with salt and pepper.  Cook until pink, remove and set aside
  4. Add last 1 tbsp oil, swirl and then add onion and sausages, stir until onion is softened
  5. Add rice.  Stir until no clumps remain, approximately 5 minutes (I use a non-stick spatula and large non-stick spoon to break the clumps up)
  6. Add frozen peas or vegetables
  7. Add soya sauce and stir thoroughly to combine
  8. Add green onions and eggs, stir to combine, add shrimp


Kitchen notes:

  • Place Chinese sausages on top of your rice before cooking.  This is a typical and traditional way to cook them
  • If your pan is fairly new and you have no problems with sticking, you can adjust the amount of oil used
  • You can double this recipe as I did, if you have a large wok/fry pan.   It’s a lot of work, but leftovers are great!

It makes me smile when I receive a new comment. I look forward to hearing from you!

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