Shanghai Fried Rice with Chinese Sausage
This authentic Shanghai Fried Rice recipe is a perfect balance of savory and slightly sweet flavors, thanks to Chinese sausage (lap cheong), oyster sauce, and fresh bok choy. Learn the pro tips for non-soggy, restaurant-quality fried rice at home in under 30 minutes!
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.