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Crispy Fried Rice with Rich XO Sauce

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A flavorful and crispy fried rice dish enhanced with a rich, homemade XO sauce that delivers layers of umami and a satisfying crunch. Perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 3 cups cooked jasmine rice (preferably day-old, refrigerated)
  • 2 tablespoons vegetable oil (or peanut oil for more aroma)
  • 2 large eggs, lightly beaten (room temperature)
  • 3 cloves garlic, minced
  • 1 small onion, finely diced
  • 1/2 cup diced cooked shrimp (optional)
  • 2 green onions, sliced thin
  • Salt and freshly ground black pepper, to taste
  • 3 dried scallops (conpoy), soaked and shredded
  • 2 tablespoons dried shrimp, soaked
  • 3 cloves garlic, minced (for XO sauce)
  • 2 red chili peppers, finely chopped
  • 1/4 cup finely diced Jinhua ham or cured ham
  • 3 tablespoons vegetable oil (for XO sauce)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon Shaoxing wine (optional)

Instructions

  1. Prepare the XO Sauce: In a small saucepan, heat 3 tablespoons vegetable oil over medium heat. Add minced garlic, dried shrimp, shredded dried scallops, diced Jinhua ham, and chopped chili peppers. Stir gently and cook for 5–7 minutes until fragrant and slightly crispy. Add soy sauce, sugar, and Shaoxing wine. Stir and simmer on low for 3 minutes. Remove from heat and set aside.
  2. Prep the Fried Rice Ingredients: Ensure cooked jasmine rice is cold and separated. Beat eggs lightly with a pinch of salt. Dice onion and mince garlic.
  3. Cook the Eggs: Heat 1 tablespoon vegetable oil in wok or skillet over medium-high heat. Pour in beaten eggs, swirl to create a thin layer. Cook undisturbed for 1 minute until just set, then scramble gently and transfer to a plate.
  4. Stir-Fry Aromatics: Add remaining 1 tablespoon oil to wok. Add minced garlic and diced onion; stir-fry for 1–2 minutes until translucent and fragrant.
  5. Add Protein and Rice: If using shrimp, add and stir-fry for 1 minute. Add cold jasmine rice, break up clumps with spatula. Spread rice evenly and let sit without stirring for 2 minutes to form crispiness. Stir and repeat 2–3 times until golden crispy bits form.
  6. Combine with Eggs and XO Sauce: Return cooked eggs to wok. Pour in 2–3 tablespoons XO sauce (or more to taste). Toss until rice is well coated and heated through. Season with salt and pepper as needed.
  7. Finish and Garnish: Turn off heat, sprinkle sliced green onions on top. Toss and transfer to serving dish. Serve immediately.

Notes

Use day-old rice for best crispiness. Cook eggs separately to keep them fluffy. Heat wok or pan very hot before adding ingredients. Let rice sit undisturbed to form crispy crust. XO sauce can be made ahead and stored refrigerated for up to 2 weeks. For gluten-free, substitute soy sauce with tamari. Variations include vegetarian version with mushrooms and nuts, or protein swaps like chicken or tofu.

Nutrition

Keywords: fried rice, XO sauce, crispy fried rice, Cantonese recipe, seafood fried rice, easy dinner, wok recipe

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