Chinese Fried Rice with Shrimp / Prawns

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.

	this recipe	typical
fat	0%	4%
protein add	57%	30%
vegetables and beans	0%	27%
aromatics	15%	29%
egg	18%	20%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	3 tbsp peanut oil ((or vegetable), separated)
100 g	2 eggs (, lightly beaten)
169 g	3/4 cup bacon (, excess fat trimmed, chopped (or 1/2 cup Chinese Sausage) (Note 1))
6 g	2 garlic cloves (, minced)
6 g	3 tsp ginger (, minced or very finely chopped)
75 g	1/2 onion (, finely chopped (about 3/4 cup) (brown, white or yellow))
	1 tbsp Chinese cooking wine or dry sherry ((or sake, Japanese cooking wine) (Note 2))
2 g	1/2 tsp sugar
150 g	5 oz/150g small shrimp/prawns (, cooked and peeled (Note 3))
555 g	3 cups cooked long grain white rice (, refrigerated overnight (Note 4))
	3 scallions (, thinly sliced)
17 g	1 tbsp Oyster Sauce
24 g	1 1/2 tbsp soy sauce ((all purpose or light) (Note 3))
2 g	1/2 tsp sesame oil ((roasted - i.e. dark colour))

Method: 9 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“First. Sorry about Dozer. Second, hope you are well. Third, THANK YOU for your amazing recipes. I made this about a week or two ago and added some Garlic Chicken sausage from a local supermarket in Southern California, USA called Trader Joe's and it came out d” — a cook, 5.0★

“Hello from North Carolina USA. I made this tonight and followed the recipe as written. It was excellent.. The sauce definitely made the difference. Far and away the best fried rice recipe I’ve made. The ginger gives this a nice pop of spice.. A keeper for su” — a cook, 5.0★