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Chinese Sausage and Shrimp Fried Rice

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“So easy and so good that we ate it before I could get a picture. The original recipe, in Saveur, called for xiangchang sausages, but I used lop chong.”

Ingredients Nutrition

  • 1 cup uncooked rice
  • 34 cup medium shrimp, peeled and deveined
  • 1 tablespoon shaoxing wine (Chinese rice wine) or 1 tablespoon dry sherry
  • salt & freshly ground black pepper
  • 14 cup vegetable oil
  • 5 Chinese sausage, boiled 5 minutes, thinly sliced on the diagonal (lop chong)
  • 12 inch piece fresh ginger, peeled, minced
  • 3 eggs, lightly beaten
  • 3 green onions, thinly sliced
  • 2 -4 tablespoons sesame oil


  1. Combine rice and water in a bowl and swish with your hands until water is cloudy. Drain and repeat several times until water is clear. Combine the rice with 11/4 cups water and cook, covered, over medium heat until tender, 25 to 30 minutes. Fluff and set aside.
  2. Combine shrimp and wine in a bowl and let stand 5 minutes. Heat vegetable oil in a skillet and stir-fry sausages and ginger for 4 to 5 minutes. Add shrimp and stir-fry just until partially pink, about 1 minute.
  3. Add cooked rice to skillet and mix gently. Form a well in the middle and pour in the eggs. Let them set a bit, then scramble by stirring occasionally. When they are soft set, stir them into the rice. Season with salt and pepper.
  4. Spread out the rice and let cook, undisturbed, until a crust forms, about 1 minute. Break up the crust and stir, then cook until another crust forms. Repeat 2 or 3 times. Stir in green onions and sesame oil.

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