Chinese Fried Rice with Pork and Prawns

Want to make something quick and easy for dinner? Fried rice is a super easy quick meal, you can make with ingredients you have around the kitchen. In this recipe I used Lapchong, Lapchong is a chinese sausage. If you have no Lapchong you can just use bacon or ham. You should be able to find it in the international aisle at your supermarket. You can add or remove ingredients as you like. Want more greens? Add some peas. Want more protein? Add some chicken or pork.

This fried rice recipe is just as good as eating out at a Chinese restaurant.

The most important step about this recipe is making you use rice that has been left in the fridge for a night and making sure all of your ingredients have been prepped before you start cooking. If you don’t have any rice, you can cook it on the day and let it cool before you start stir frying it. Frying the rice while it is still hot, will cause it to overcook and your rice will become gluggy. If you have all ingredients prepped, you simply just need to add them to your wok, instead of scrambling around doing multiple steps at the same time.

Traditionally fried rice is made with white rice, in this recipe I have used brown rice instead. This is just a personal preference, you can use any type of rice. This is the beauty about fried rice, you can add and remove ingredients or make modifications based or your personal tastes.

Chinese Fried Rice with Lapchong and Prawns

The perfect recipe for Chinese Fried Rice. Takeout at home!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5


  • 4 cups rice cooled
  • 175 g Chinese Sausage thinly sliced
  • 4 eggs
  • 2 cloves garlic minced
  • 2 tbsp ginger grated
  • 1 onion diced
  • 1 tbsp xiaoxing wine
  • 1 tsp sugar
  • 200 g prawns thawed
  • 5 sping onions thinly sliced
  • 2 tbsp cooking oil
  • 1 pinch black pepper


  • 2 tbsp soy sauce
  • 1 1/2 tbsp oyster sauce
  • 1 tsp sesame oil


  • In a small bowl, mix together the sauce ingredients and set aside.
  • Crack all eggs in a medium bowl, whisk well and set aside.
  • In a large wok (I used a large electric pan) heat up 1 tbsp the oil and scramble the eggs. Once scrambled, remove eggs from the wok and set aside in a bowl.
  • Turn the temperature up to high, and add the Chinese sausage. Cook until crispy, once cooked set aside with the egg.
  • Add remaining oil, garlic and ginger to your wok and stir fry. Once the garlic and ginger start sizzling, add the diced onions. Stir fry for roughly 2 minutes. Make sure not to burn the onion, burning it will produce a bitter taste.
  • In a small bowl, combine the xiaoxing wine and the sugar. Keep mixing until the sugar has dissolved, once dissolved, add it to the wok. Keep stir frying until it has evaporated.
  • Finally add rice, sauce, eggs, sausage and spring onions (leave some spring onions for garnishing). Stir fry for another 2 minutes.
  • Remove from heat, garnish with leftover spring onions and serve.


You can substitute Lapchong with Bacon.
Make sure to prep all your ingredients before cooking

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