Shrimp Fried Rice (Chau Fan)

Shrimp Fried Rice (Chau Fan)
Photo by Scott Phillips


  • 2 Tbs. soy sauce
  • 1-½ Tbs. minced garlic (3 to 4 cloves)
  • 1-½ Tbs. minced fresh ginger
  • ¾ tsp. table salt; more to taste
  • 3 scallions, trimmed, white and green parts finely sliced (to yield ½ cup)
  • 3 large eggs
  • 2 tsp. granulated sugar
  • + 7 more ingredients
    • 2 tsp. toasted sesame oil
    • 3 Tbs. peanut oil
    • White pepper, freshly ground if possible
    • 2 Tbs. Chinese white rice wine or gin
    • 3 cups cooked extra-long-grain white rice, at room temperature (from 1 cup raw rice)
    • ½ lb. shrimp, shelled, deveined, and cut into ¼-inch pieces
    • 1 Tbs. oyster sauce

In a small bowl, mix the soy sauce, rice wine or gin, 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 Tbs. o...

View full recipe at Fine Cooking


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