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Shrimp Fried Rice with Chinese Sausage and Ham and vegetables in a bowl.
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Shrimp Fried Rice with Chinese Sausage and Ham

Shrimp Fried Rice with Chinese Sausage and Ham is stir fried rice, shrimp, Chinese sausage, ham, eggs and vegetables in savory seasonings.
Course Main Course
Cuisine Asian, Chinese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 416kcal

Ingredients

  • 4 cups day old white rice refrigerated
  • 1 small red onion chopped
  • 4 cloves garlic minced
  • 1 ½ pounds large headless shrimp peeled and deveined
  • 4 to 5 pieces Chinese sausage sliced thinly or diced
  • ¾ cup diced ham
  • 2 medium carrots peeled and diced
  • ¾ cup frozen green peas
  • 3 stalks green onion chopped
  • 2 tablespoons regular soy sauce
  • 2 ½ tablespoons Mirin
  • ½ teaspoon garlic powder
  • 4 eggs
  • 3 tablespoons oil
  • salt to taste optional
US Customary - Metric

Instructions

  • Prepare all the ingredients as this will be quick process.
  • In a big wok or skillet, add oil over medium heat.
  • Once hot, quickly cook the shrimp until pink. Remove and set aside.
  • Add onion and cook for a minute.
  • Stir-in garlic. Cook until golden.
  • Add Chinese sausage and cook for a minute.
  • Add carrots and cook for a couple of minutes.
  • Toss-in ham and green peas.
  • Stir-in soy sauce, mirin, oyster sauce and garlic powder.
  • Add the rice and mix well.
  • Move the mixture to the side forming a well and add the eggs at the center. Break the eggs, cook until partially set and mix with the ingredients. It will continue cooking while mixed with the rice.
  • Season with salt, if needed. I don’t.
  • Toss-in the shrimp and the green onion, mix with the fried rice and cook for a minute.
  • Turn off heat and transfer to a serving platter right away so shrimp doesn’t overcook.

Notes

  1. To save you time, buy headless, peeled and deveined shrimp.
  2. You can scramble and cook the eggs before the shrimp, if you are not comfortable cooking it with the mixture. Cut into smaller pieces, set aside and add it till the end with the shrimp.
  3. I have listed substitutions for some of the ingredients in the post.
  4. Make sure to use a day old rice and break it before cooking. If you use a newly cooked rice, fried rice will be sticky and clumpy.
  5. Taste before adding salt. Soy sauce and oyster sauce are already salty, so you might not even need salt.
  6. Leftover shrimp fried rice can be stored in a well sealed container in the fridge up to 2 days and a month in the freezer in a food saver.

Nutrition

Calories: 416kcal | Carbohydrates: 41g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 400mg | Sodium: 1458mg | Potassium: 346mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3755IU | Vitamin C: 16mg | Calcium: 216mg | Iron: 4mg