Authentic Shanghai fried rice represents the pinnacle of Chinese wok cooking—a perfect balance of savory, slightly sweet flavors and contrasting textures. Unlike typical fried rice, the Shanghai style specifically features Chinese sausage (lap cheong) and fresh bok choy alongside the signature glossy sauce combination of soy and oyster sauce. After studying with Chinese chefs 4 and testing various techniques, we’ve perfected this restaurant-quality recipe you can make in under 30 minutes. Interestingly, what many call ‘Shanghai fried rice’ actually shares characteristics with Yangzhou fried rice 2, a dish from a nearby region that typically combines multiple proteins and vegetables.
🥢 What Makes Shanghai Fried Rice Special?
Shanghai cuisine (“Benbang cai”) is renowned for its emphasis on rich, aromatic flavors and a masterful balance between savory and slightly sweet. Shanghai-style fried rice embodies this philosophy perfectly. It’s more than just soy sauce and eggs; it’s a harmonious dish where each ingredient plays a crucial role:
- Chinese Sausage (Lap Cheong): The star. Its smoky, sweet, and savory fat renders out, flavoring the entire dish.
- Bok Choy: Provides a crucial fresh, crunchy contrast to the rich rice and sausage.
- Day-Old Rice: The non-negotiable foundation for achieving that irresistible, slightly chewy yet crispy texture.
- Oyster & Soy Sauce: The dynamic duo that creates a glossy, umami-packed coating with depth and complexity.
It’s simple, hearty, and infinitely adaptable—the ultimate comfort food with character.
🛒 Ingredients for Authentic Shanghai Fried Rice
This base recipe serves 2–3 people. The key to great fried rice is mise en place—having everything prepped and within arm’s reach before you start cooking.
Essential Ingredients:
- 3 cups day-old cooked rice: Jasmine or long-grain white rice is best. It must be cold and dry.
- 2–3 Chinese sausages (lap cheong): Thinly sliced on a diagonal.
- 1 small bunch bok choy: Chopped, keeping stems and leaves separate.
- 3 tbsp neutral oil: Peanut, avocado, or canola oil.
- 3-4 cloves garlic: Finely minced.
- 2 tbsp regular soy sauce: For saltiness and base flavor.
- 1.5 tbsp oyster sauce: For umami and sweetness.
- ½ tsp sugar: Optional, but enhances the balancing sweetness.
- White pepper & salt: To taste.
Popular Add-Ins & Variations:
- 🥚 Eggs: 2 large eggs, lightly beaten. Scramble them first, remove, and add back in later.
- 🍗 Protein: Diced chicken thigh, shrimp, or ground pork.
- 🥦 Extra Vegetables: Frozen peas, diced carrots, corn, or sliced bell peppers.
- 🌶️ Spice: 1 tsp chili garlic sauce or a drizzle of chili oil at the end.
🔥 How to Make Shanghai Fried Rice: Step-by-Step Instructions
Step 1: Prep All Ingredients
This is the most important step. Slice the sausage, chop the bok choy (separate stems from leaves), mince the garlic, and measure your sauces into a small bowl. Once the wok is hot, there’s no time to pause.
Step 2: Heat the Wok
Place your wok or large, heavy-bottomed skillet over the highest possible heat. Let it get screaming hot until it just starts to smoke. A properly heated wok is the secret to preventing sticky, soggy rice.
Step 3: Cook the Chinese Sausage
Add 1 tablespoon of oil to the hot wok. Add the sliced sausage and stir-fry for 2-3 minutes until the slices curl at the edges and render their red-hued, flavorful fat. Remove with a slotted spoon and set aside.
Step 4: Sauté Aromatics and Vegetables
In the beautiful oil left from the sausage, add the garlic and stir for just 15-20 seconds until fragrant. Add the tougher bok choy stems and stir-fry for 1 minute. Then add the leafy greens and stir until just wilted.
Step 5: Fry the Rice
Push the vegetables to one side. Add the remaining 2 tablespoons of oil to the center of the wok. Add the cold, day-old rice. Use your spatula to break up any large clumps, pressing down to ensure each grain makes contact with the hot surface. Let it sit undisturbed for 30-45 seconds to develop a slight crispness (“wok char”) before tossing.
Step 6: Add the Sauces
Pour the premixed soy sauce and oyster sauce (and optional sugar) around the sides of the wok so it sizzles and caramelizes instantly. Toss everything rapidly and continuously to coat every single grain of rice in the glossy, savory sauce.
Step 7: Combine and Finalize
Return the cooked sausage to the wok. If you are using pre-cooked add-ins like scrambled eggs or shrimp, add them now. Give everything one final, vigorous toss over high heat for another 60 seconds to integrate all the flavors and textures.
Step 8: Serve Immediately
Tip: Let the rice rest in the bowl for 1 minute before eating; this allows the flavors to settle. Garnish with sliced green onions and enjoy your homemade Shanghai fried rice masterpiece!
🌟 Pro Tips for Perfect Fried Rice Every Time
- The Rice is Key: Always use day-old, cold rice. Freshly cooked rice is too moist and will steam instead of fry, leading to a mushy mess. For a quick fix, spread fresh rice on a baking sheet and chill it in the freezer for 30 minutes.
- High Heat is Non-Negotiable: Your wok should be smoking hot. This technique, essential for wok hei, sears ingredients quickly, locking in flavor and preventing sogginess.
- Don’t Crowd the Wok: Overloading the pan drops the temperature. If doubling the recipe, cook in two separate batches for the best texture.
- Prep is Everything: Have every ingredient chopped, measured, and lined up next to the stove. The cooking process is fast and furious.
- Season Strategically: Oyster sauce is already savory and sweet. Taste at the end before adding extra salt. A dash of white pepper at the end adds a classic Chinese restaurant flavor.
🥡 Conclusion: Your New Go-To Recipe
Shanghai fried rice is a dish that truly rewards a little practice. The first time, focus on your heat level and breaking up the rice clumps. By your second or third attempt, you’ll be tossing ingredients with confidence and adjusting flavors like a pro.
It’s fast, versatile, and deeply satisfying—the perfect recipe to have in your arsenal for a quick weeknight dinner or for impressing guests.
So next time you see that container of leftover rice in your fridge, skip the takeout menu. Grab some bok choy, Chinese sausage, and your trusty wok. Your kitchen—and your taste buds—will thank you.
Tried this Shanghai Fried Rice recipe? Leave a comment and a star rating below to share your experience!
Shanghai Fried Rice with Chinese Sausage
Ingredients
- Ingredients
- Main Ingredients
- 3 cups day-old cooked jasmine rice or long-grain white rice
- 2-3 links Chinese sausage lap cheong, thinly sliced
- 1 small bunch bok choy chopped (stems and leaves separated)
- 3 tablespoons neutral oil e.g., peanut, avocado, or canola, divided
- 3-4 cloves garlic minced
- For the Sauce
- 2 tablespoons regular soy sauce
- 1.5 tablespoons oyster sauce
- ½ teaspoon sugar optional, but recommended
- Garnish Optional
- 2 green onions thinly sliced
- 1 teaspoon toasted sesame oil
- Popular Add-Ins Choose one or more
- 2 large eggs lightly beaten
- ½ cup cooked shrimp chicken, or pork
- ½ cup frozen peas and carrots thawed
- Chef’s Note: Using cold day-old rice is the most important step for achieving the perfect non-soggy texture.
Instructions
- Instructions
- Prep Ingredients: Ensure all ingredients are prepared and within reach. Slice the Chinese sausage, chop the bok choy (separating stems from leaves), mince the garlic, and measure the sauces into a small bowl.
- Heat Wok: Place a wok or large, heavy-bottomed skillet over high heat. Let it get very hot until it just begins to smoke.
- Cook Sausage: Add 1 tablespoon of neutral oil to the hot wok. Add the sliced Chinese sausage and stir-fry for 2-3 minutes until the fat renders and the edges begin to brown. Remove the sausage with a slotted spoon and set aside, leaving the oil in the wok.
- Sauté Aromatics & Veggies: Add the minced garlic to the wok and stir-fry for 15-20 seconds until fragrant. Add the tougher bok choy stems and stir-fry for 1 minute. Then add the leafy greens and continue to stir-fry until just wilted.
- Stir-Fry Rice: Push the vegetables to the side of the wok. Add the remaining 2 tablespoons of oil to the center. Add the cold, day-old rice. Use your spatula to break up any large clumps, pressing down to ensure the grains make contact with the hot surface. Let the rice sit undisturbed for 30-45 seconds to develop a slight crispness before stirring.
- Add Sauce: Pour the premixed soy sauce and oyster sauce (and optional sugar) around the sides of the wok so it sizzles and caramelizes instantly. Toss everything rapidly and continuously to coat every grain of rice evenly.
- Combine Everything: Return the cooked sausage to the wok. If using any optional pre-cooked add-ins like eggs or protein, add them now. Give everything one final, vigorous toss over high heat for 60 seconds to integrate all ingredients and heat them through.
- Serve: Remove from heat. Optionally, drizzle with toasted sesame oil and garnish with sliced green onions. Serve immediately while hot.
- Chef’s Tip: For the best texture, let the finished rice rest in the serving bowl for 1 minute before eating. This allows the flavors to meld and the rice to set perfectly.
Video
Notes
❓ Frequently Asked Questions (FAQ)
Q: Can I make Shanghai fried rice without a wok?A: Yes! A large, heavy-bottomed skillet or cast-iron pan is the next best thing. Just make sure you preheat it thoroughly to get it as hot as possible. Q: I’m vegetarian. How can I adapt this recipe?
A: Absolutely. Omit the sausage and use chopped shiitake mushrooms to provide a similar meaty, umami texture. Use vegetarian oyster sauce (mushroom stir-fry sauce) as a direct substitute. Add extra veggies like carrots, peas, and corn. Q: Where can I find Chinese sausage (Lap Cheong)?
A: It’s available in the refrigerated or frozen section of most Asian grocery stores. It can also be purchased online. Q: How do I store and reheat leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. The best way to reheat is in a wok or skillet over medium-high heat with a tiny splash of water to refresh it. Avoid the microwave, as it will make the rice soft.
