Fried Rice with XO Sauce and Shrimp

Ingredients

• 2 cuillères à soupe XO Sauce (Spicy sauce made from dried seafood and ham)
• 200 g Raw peeled shrimp (Deveined)
• 2 tasses Cooked white rice (preferably day‑old) (Cooled rice, ideally from the day before)
• 2 unités Eggs (Lightly beaten)
• 1 petite Onion (Finely sliced)
• 2 gousses Garlic cloves (Crushed or minced)
• 1 cuillère à soupe Soy sauce (Preferably low‑sodium)
• 2 cuillères à soupe Vegetable oil (sunflower or peanut) (For cooking)
• 2 tiges Scallion (or green onion) (Thinly sliced, reserved for garnish)
• 30 g Yunnan ham (optional) (Diced, adds a smoky note)

Instructions

1. Prepare the ingredients

   Thinly slice the onion, mince the garlic, cut the scallion into thin rounds, peel the shrimp and set aside. Beat the eggs in a bowl with a pinch of salt.

   Time: PT5M

2. Cook the scrambled eggs

   Heat 1 tablespoon of oil in the wok over low heat, pour in the beaten eggs and stir gently until just set but still creamy. Remove and set aside.

   Time: PT2M

3. Sauté aromatics

   Add 1 tablespoon of oil to the wok over medium heat. Sauté the garlic and onion for 20 seconds until fragrant.

   Time: PT1M

4. Cook the shrimp

   Add the shrimp to the wok and stir‑fry for 2 minutes until they turn pink and opaque.

   Time: PT2M

5. Add the XO sauce and soy sauce

   Pour the XO sauce and soy sauce over the shrimp, toss quickly to coat everything.

   Time: PT1M

6. Add the rice and ham

   Add the cooked rice and Yunnan ham (if using) to the wok. Stir‑fry for 2 minutes, constantly tossing, until the rice is hot and coated with sauce.

   Time: PT2M

7. Mix in the eggs and scallion

   Return the scrambled eggs and sliced scallion to the wok. Mix one final time for 30 seconds until everything is evenly combined.

   Time: PT30S

8. Serve

   Transfer the fried rice to plates and enjoy immediately while hot.

   Time: PT30S

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of XO Sauce: Shrimp paste, Seafood chili paste
• Instead of Raw peeled shrimp: Frozen peeled shrimp, Diced octopus
• Instead of Cooked white rice (preferably day‑old): Basmati rice, Jasmine rice
• Instead of Eggs: Scrambled tofu (for vegetarian version)
• Instead of Onion: Shallot, Scallion
• Instead of Garlic cloves: Garlic powder (1/4 tsp)
• Instead of Soy sauce: Tamari, Light soy sauce
• Instead of Vegetable oil (sunflower or peanut): Canola oil, Peanut oil
• Instead of Scallion (or green onion): Fresh cilantro, Flat‑leaf parsley
• Instead of Yunnan ham (optional): Cured ham, Crispy bacon

Equipment Needed

• Wok or large skillet
• Wooden or silicone spatula
• Bowl
• Whisk or fork
• Chef's knife
• Cutting board
• Measuring spoons (optional)

Critical Steps — Do Not Skip

• Lightly beat the eggs before cooking.
• Do not overcook the shrimp.
• Use cold day‑old rice to prevent it from becoming mushy.

Chef Tips from the Video

• Heat the wok before adding oil for better searing.
• Drizzle a splash of sesame oil at the end of cooking for added aromatic depth.
• Serve immediately to retain the crunch of the scallion.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2–3 days.

Freezer: Not recommended; the rice loses its texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice the day before and refrigerate.
• Prepare the XO sauce ahead of time and keep it refrigerated.