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This is a simple, traditional Chinese Fried Rice recipe by Kylie Kwong, Australia's most well known Chinese Chef. The key to an authentic tasting fried rice like you get at proper Chinese restaurants is the Sauce, using day old or cold fresh cooked rice and ensuring you don't overcrowd the wok, causing the rice to stew instead of stir fry! Feel free to add more vegetables (not too much otherwise the sauce will thin out) or substitute the prawns with other proteins.



Total time

20 minutes




Sides, Dinner


  • 3 tbsp peanut oil (or vegetable ), separated)
  • 2 eggs (lightly beaten)
  • ¾ cup bacon (excess fat trimmed, chopped)
  • 2 garlic cloves (minced)
  • 3 tsp ginger (minced or very finely chopped)
  • ½ onion (finely chopped, brown, white or yellow )))
  • 1 tbsp chinese cooking wine (or dry sherry (( or sake, japanese cooking wine)
  • ½ tsp sugar
  • 5 oz shrimp (small)
  • 3 cups long grain white rice (cooked, refrigerated overnight, note 4 )))
  • 3 scallions (thinly sliced)
  • 1 tbsp oyster sauce
  • 1½ tbsp soy sauce ((( all purpose or light, note 3 )))
  • ½ tsp sesame oil


  1. Mix together Sauce ingredients, set aside.
  2. Heat 1 tbsp oil in a wok (or heavy based skillet/fry pan) over medium heat. Add eggs and cook until scrambled, then remove onto plate.
  3. Increase heat to high and add bacon. Cook until golden, then remove onto plate with egg - about 2 minutes.
  4. Drain off excess bacon fat.
  5. Add remaining 2 tbsp oil, garlic and ginger. (Note 5) Return wok to stove on high heat. Stir fry as it comes up to heat, don’t let it burn. When garlic starts to sizzle, add onion and stir fry for 2 minutes until golden.
  6. Add Chinese wine and sugar and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.
  7. Add prawns/shrimp and stir fry for 1 minute to heat through (if pre-cooked, cook longer to cook if raw).
  8. Add rice, Sauce, eggs, bacon and all but 2 tbsp of shallots/scallions. Stir fry for 2 minutes until rice is hot - around 2 minutes.
  9. Transfer to serving plate, sprinkle with remaining scallions and serve.
  10. View the recipe instructions at

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