Chicago/ St. Louis Fried Rice
Chicago/ St. Louis Fried Rice
Ingredients
- 2 cups day-old white rice, cold
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 eggs
- 1 cup bean sprouts
- 2 green onions, white and green parts separated and sliced
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 3 tablespoons dark soy sauce, or brown cooking sauce
- 2 tablespoons butter
Instructions
- 1
In a medium bowl, season the 1 pound of shrimp with 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Toss to ensure the shrimp are evenly coated.
⏱️ 3 min
- 2
In a separate small bowl, whisk the 3 eggs until well combined and slightly frothy.
⏱️ 2 min - 3
Heat a large wok or a large, heavy-bottomed skillet over high heat. Add 2 tablespoons of butter to the wok and allow it to melt and shimmer.
⏱️ 1 min
- 4
Add the seasoned shrimp to the hot wok in a single layer. Cook for approximately 2 minutes, stirring occasionally, until the shrimp turn pink and curl. Remove the cooked shrimp from the wok and set aside on a plate.
⏱️ 2 min
- 5
Add the 4 cloves of minced garlic and the white parts of the 2 green onions to the wok. Sauté, stirring constantly, for about 30 seconds to 1 minute, until fragrant.
⏱️ 1 min
- 6
Pour the whisked eggs into the wok. Scramble the eggs, breaking them into small pieces with your spatula, until they are fully cooked.
⏱️ 2 min
- 7
Add the 2 cups of day-old/cold rice to the wok. Use your spatula or spoon to break up any clumps of rice, ensuring it's evenly distributed.
⏱️ 2 min
- 8
Pour the 3 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil over the rice mixture. Stir thoroughly to combine all ingredients and evenly coat the rice, aiming for that characteristic dark fried rice color.
⏱️ 2 min - 9
Add the 1 cup of bean sprouts and the previously cooked shrimp back into the wok. Add the green parts of the 2 green onions.
⏱️ 1 min
- 10
Stir all ingredients together thoroughly until well combined and heated through. Continue to cook for another 1-2 minutes, allowing the flavors to meld.
⏱️ 2 min - 11
Serve the Chicago/St. Louis Fried Rice immediately in bowls and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicago/ St. Louis Fried Rice
- 2 cups day-old white rice, cold
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 eggs
- 1 cup bean sprouts
- 2 green onions, white and green parts separated and sliced
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 3 tablespoons dark soy sauce, or brown cooking sauce
- 2 tablespoons butter
Instructions
- 1
In a medium bowl, season the 1 pound of shrimp with 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Toss to ensure the shrimp are evenly coated.
⏱️ 3 min - 2
In a separate small bowl, whisk the 3 eggs until well combined and slightly frothy.
⏱️ 2 min - 3
Heat a large wok or a large, heavy-bottomed skillet over high heat. Add 2 tablespoons of butter to the wok and allow it to melt and shimmer.
⏱️ 1 min - 4
Add the seasoned shrimp to the hot wok in a single layer. Cook for approximately 2 minutes, stirring occasionally, until the shrimp turn pink and curl. Remove the cooked shrimp from the wok and set aside on a plate.
⏱️ 2 min - 5
Add the 4 cloves of minced garlic and the white parts of the 2 green onions to the wok. Sauté, stirring constantly, for about 30 seconds to 1 minute, until fragrant.
⏱️ 1 min - 6
Pour the whisked eggs into the wok. Scramble the eggs, breaking them into small pieces with your spatula, until they are fully cooked.
⏱️ 2 min - 7
Add the 2 cups of day-old/cold rice to the wok. Use your spatula or spoon to break up any clumps of rice, ensuring it's evenly distributed.
⏱️ 2 min - 8
Pour the 3 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil over the rice mixture. Stir thoroughly to combine all ingredients and evenly coat the rice, aiming for that characteristic dark fried rice color.
⏱️ 2 min - 9
Add the 1 cup of bean sprouts and the previously cooked shrimp back into the wok. Add the green parts of the 2 green onions.
⏱️ 1 min - 10
Stir all ingredients together thoroughly until well combined and heated through. Continue to cook for another 1-2 minutes, allowing the flavors to meld.
⏱️ 2 min - 11
Serve the Chicago/St. Louis Fried Rice immediately in bowls and enjoy!
⏱️ 1 min