Chinese Fast Food Recipe For Fabulous Fried Rice

Here’s an excellent recipe for fried rice that is laden with shrimps, crabmeat and ham. I would venture to say that you just might think twice before heading to your neighborhood restaurant for takeout after you’ve tried this delicious recipe.

This would also be a hit at your next party. You could serve the fried rice to your guests in Chinese takeout pails and provide chopsticks on the side. Many stores even carry the fancy-schmancy ones.

Or you could just serve it on your regular dinnerware. Either way, the tastiness of this dish puts the “Y” in YUMMY!

CHINESE FRIED RICE

Your Ingredients:

1-pound uncooked medium shrimp, divided (washed, peeled and deveined)
1-1/2 tbsp oyster sauce, or to taste
1-1/2 tbsp soy sauce, or to taste
2-tsp cornstarch (mix with a couple of tablespoons of cold water until smooth)
1/2-pound good quality cooked ham, diced
1/2-pound fresh or frozen lump crabmeat, fully cooked (they also have 6-ounce packages in the tuna aisle)
1 medium onion, diced
4 scallions, sliced thinly on the bias
4 eggs
salt, to taste
freshly ground pepper, to taste
6-tbsp oil for frying (you may need more or less)
1-cup frozen peas, thawed and drained
5-cups cooked rice, cold


DRY shrimp with paper towels and place about 1/2-pound of the shrimp in a bowl and set aside.

CHOP the other 1/2-pound into small pieces and add to the bowl with the whole shrimp.

ADD the oyster sauce, soy sauce, salt, pepper and cornstarch mixture to the shrimp and toss well to coat.

PLACE shrimp mixture in fridge and allow it to marinate for about 15-30 minutes.

IN the meantime, place the diced ham, onion and scallions in separate bowls.

IN another bowl, beat the eggs lightly with a dash of salt and freshly ground pepper. Set aside.

HEAT the wok to medium heat and then add 1-2 tablespoons of oil.

WHEN the oil is ready, add the egg mixture into the wok and cook on medium heat (DO NOT scramble, they should resemble a flat pancake) until done and turn over to cook the second side.

REMOVE eggs from heat and slice the eggs into thin strips. Set aside.

REMOVE the shrimp mixture from the fridge.

ADD about 2 more tablespoons of oil to the hot wok. When the oil is ready, stir-fry the diced onion and shrimp on high heat for a couple of minutes (until the shrimp turn pink and onions are opaque).

REMOVE the shrimp/onion mixture and set aside.

ADD the diced ham, crabmeat and green peas to empty wok, stir-fry for a minute or so and remove from the wok. Set aside.

ADD 2 more tablespoons of oil to the empty wok and turn heat down to medium. When oil is hot, stir-fry the cooked rice. You can add a bit of the marinade now.

ADD all other ingredients into the wok with the rice EXCEPT for the eggs and scallions, which will be used for garnishing the top of your finished dish.

ADJUST seasonings and add more of the leftover marinade if necessary.

OR you can stir-fry ALL of the ingredients together without having a garnish. Or you could stir-fry all of the ingredients together and make EXTRA eggs and scallions for garnish. Heck, you’ll probably cut down on quite a few steps once you get the hang of it. It’s really up to you. You may just want to have a garnish if serving to guests. But you should also think about it this way…who are you if you aren’t your very best guest?

Always Enjoy!