Shanghai Fried Rice

Shanghai fried rice is a delicious stir-fry from China that combines fluffy rice, savory meats or seafood, crisp vegetables, and a rich sauce. The best part? It's surprisingly easy to make at home with just a few simple ingredients.

A staple of Shanghainese cuisine, Shanghai fried rice is a comforting dish with origins dating back centuries. Traditionally made with leftover cooked rice, it's a great way to use up odds and ends in your fridge just like what I do in my chicken adobo fried rice, anchovies fried rice and beef kimchi fried rice recipes.

The key to this dish is using cold, cooked rice, which results in separate fluffy grains instead of mush. Packed with vegetables, protein from meat, and carbs from the rice, Shanghai fried rice can be a complete and satisfying meal on its own.

How to Make Shanghai Fried Rice

Shanghai Fried Rice in a Jiffy! This crazy-easy stir-fry is packed with flavor and ready to devour in no time.

1. Rescue that Leftover Rice – Use cold, day-old rice for best results, but fresh rice works too! Just break it up with a fork to avoid clumping in your Shanghai fried rice.
2. Heat Up the Oil – Add a generous amount of neutral oil (like vegetable or canola) to your hot wok, and get it sizzling before adding the other ingredients.
3. Sizzle the Chinese Sausage – Slice or dice Chinese sausage and let it cook until crispy, releasing all its savory goodness into the dish.
4. Cook the Protein – Add ground beef or your protein of choice, breaking it apart as it cooks thoroughly in the wok.
5. Add Garlic for Flavor – Toss in minced garlic and stir for about a minute to infuse the fried rice with that irresistible garlic aroma.
6. Sauce it Up – Pour in light soy sauce, oyster sauce, and sweet soy sauce to give your fried rice that perfect umami-rich flavor.
7. Toss in the Bok Choy – Stir-fry chopped bok choy until just wilted but still crisp, adding a fresh and crunchy element to the rice.
8. Season to Perfection – Sprinkle with salt and pepper, adjusting to taste. Remember, start small—you can always add more seasoning later!
9. Fry Until Perfection – Give everything one last stir-fry to ensure the rice is heated through and packed with flavor. Now you’ve got a quick, tasty Shanghai Fried Rice ready to impress!

Substitutions

Here's the skinny on substitutions for your Shanghai Fried Rice:

• Protein: Don't have ground beef? No worries! Sub in chicken, shrimp, tofu, or even some leftover roast veggies.
• Veggie Swap: Not a fan of bok choy? Peas, carrots, or chopped green beans would all be brilliant substitutes.
• Soy Sauce: If you only have dark soy sauce, use a bit less (it's stronger) and maybe add a touch of sugar for the sweetness. Don't have oyster sauce? A splash of fish sauce can work in a pinch.

Variations

Shanghai Fried Rice is a playground for customization. Here are some flavorful variations to try:

• Add Seafood : Swap the ground beef for diced shrimp or scallops. Add a splash of fish sauce for an extra umami kick.
• Spicy Szechuan: Feeling fiery? Add a chopped red chili pepper (seeds removed for less heat) with the garlic for a spicy kick. Drizzle in a teaspoon of chili crisp sauce for an extra punch.
• Kimchi Kick: For a Korean twist, add a cup of chopped kimchi with the bok choy. The fermented cabbage adds a tangy, spicy flavour. Check out my Kimchi Fried Rice Recipe for a whole other level of deliciousness!
• Make it Vegetarian: Ditch the meat altogether! Up the veg by adding sliced mushrooms, bell peppers, or bean sprouts. A crumbled block of tofu adds protein and texture.
• Add Pineapple: For a sweet and savory twist, add some diced fresh pineapple with the vegetables. Trust me, it works!

What to Serve With This?

• Dim sum: Enjoy a variety of small, steamed or fried dumplings to complement the savory flavors of the fried rice.
• Soup: A warm and comforting soup, such as wonton soup or hot and sour soup, broccoli soup, or kabocha squash soup can be a great accompaniment to the fried rice.
• Stir-fry: A flavorful stir-fry dish, like garlic green beans stir fry, okra stir fry, kung- pao chicken or beef and broccoli, can be a delicious and satisfying pairing.
• Spring rolls: Crispy spring rolls filled with vegetables or meat like chicken lumpiang shanghai can add a textural contrast to the fried rice.
• Simple Green Salad: A fresh and light salad can help balance the richness of the fried rice.
• Gyoza: Pan-fried dumplings filled with a savory filling can be a delicious appetizer or side dish.
• Edamame: Steamed or boiled edamame can add a healthy and protein-packed element to your meal.
• Sweet and sour pork (with pineapple): A Filipino version of a classic Chinese dish that pairs well with fried rice.
• Egg drop soup: A simple and comforting soup that is easy to make and pairs well with fried rice.
• Chicken wings: Crispy and flavorful chicken wings can be a delicious and satisfying side dish.

What Can You Use Chorizo For?

Got More Extra Chorizo? Here's What You Can Use It For:

• Adobong Sitaw with Chorizo: Create a flavorful and hearty Filipino dish by adding chorizo to your adobo with string beans.
• Spanish Omelette: Incorporate chorizo into a classic Spanish omelette for a savory and satisfying breakfast or brunch.
• Chorizo and Potato Hash: Make a delicious and filling breakfast or side dish by combining chorizo with potatoes, onions, and peppers.
• Chorizo Tacos: Create a delicious and customizable taco filling with chorizo, salsa, and your favorite toppings.
• Chorizo Quesadillas: Fill tortillas with chorizo, cheese, and your favorite toppings for a quick and easy meal.
• Chorizo and Egg Scramble: Create a quick and easy breakfast by scrambling eggs with chorizo.
• Chorizo Burritos: Wrap chorizo, rice, beans, and your favorite toppings in a burrito for a satisfying meal.

Equipment

This recipe is a one-wok wonder. Just grab your wok and get ready to stir-fry your way to deliciousness.

Storage Instruction

The beauty of Shanghai Fried Rice is you can enjoy leftovers! If you foresee any extras, let the rice cool completely first. Then transfer it to an airtight container or a sealable freezer bag (remove as much air as possible). Stashed in the fridge, it'll keep for up to 3-4 days, perfect for a quick and easy lunch.

Recipe FAQs

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