Ham, Shrimp, and Chinese Sausage Fried Rice

This ham, shrimp, and Chinese sausage fried rice is a fast and easy way to toss together a wonderful and flavorful dish. It comes together in just a few minutes. 

This fried rice recipe is wonderful with these specific ingredients, but you could also use the instructions for this fried rice to create your own version. 

All you need is some day-old jasmine rice or other long grain rice and follow the timing for the stir-fry, substituting your own ingredients you may have on hand. Just think of this recipe as more of a schedule than a specific recipe. It's all about the sequence and timing of when you add what ingredient so that they all are ready at the same time. 

This recipe is a simple map for creating your own fried rice and mastering the steps for a quick and flavorful dinner or side dish. It's also one of the best dishes for using leftovers. 

Ingredients and Substitutions:

Peanut oil: You can also use grapeseed, canola, or other neutral oil with a high smoke point. 

Chinese sausage: Also known as lap cheong, it is a dry cured sweet pork sausage that is slightly sweet and adds so much flavor. In the U.S. the most common brand is Kam Yen Jan, and comes shrink wrapped in the refrigerator section of most Asian grocery stores (although I've recently found it in Walmart). 

I keep a package in my freezer at all times so I can add a little bit of sweet and savory umami to fried rice. It looks like a skinny salami but it needs to be cooked before consuming. Be sure to buy the kind made with pork and not the liver version. 

While I skipped this step, you can soak it in hot water for about 5 minutes before slicing to dissolve some of the fat and make it easier to cut. 

You can also substitute one of the flavored versions of Spam, such as the maple flavored. 

Shrimp: Use peeled and deveined raw shrimp. Any size will work as long as you cut it into 1/2 inch pieces. 

Rice: Use day old long grain rice, preferably jasmine rice. For an even faster version, you can use the pre-cooked rice that is microwavable. Rather than microwaving it, you can stir fry it straight from the package. Just be sure to break it up before adding it to the wok. 

Corn: You can use frozen corn or fresh kernels. Any fresh or frozen vegetable will work, such as peas, sliced asparagus, snow or sugar snap peas, or diced carrots. I used corn because I had a small amount in the freezer that I needed to use. 

Ham: You can substitute any cooked diced-protein, such as Chinese barbecue pork, cooked chicken or turkey, or leftover steak. 

Scallions: For flavor. You can easily substitute chopped chives, leeks, or any chopped onion. 

Salt, pepper, and soy sauce. 

Ketjap Manis: This is a sweet, dark, Indonesian soy sauce. I found it at a Chinese/Vietnamese grocery store and I've also seen it at our little Dutch market. If you can't find it, or don't want to add another ingredient to your pantry (I understand), you can substitute a mixture of brown sugar and soy sauce, dark soy sauce, honey and soy sauce, oyster sauce, or hoisin sauce. 

Steps for Easy Fried Rice: 

Step 1: After heating a tablespoon of oil in a heated wok, stir fry the sausage and shrimp for about 1 minute. 

Step 2: Add another tablespoon of oil and add the rice and corn and stir fry everything for 2 to 3 minutes, making sure the rice is broken up and everything is heated through. 

Step 3: Add the ham and the scallions, the salt and pepper, soy sauce, and ketjap manis, and stir fry for another minute until the shrimp is fully cooked and everything is fully combined. 

Equipment You May Need: 

A 14-inch flat-bottomed carbon steel wok is ideal for fried rice. You could also use a stainless steel 12-inch skillet. 

Storage: 

Leftovers of this fried rice keep well in the refrigerator for up to 3 days and are easy to reheat in the microwave, just like Chinese take-out! 

More Tasty Fried Rice Recipes (Some easy, some more complicated):

Shrimp Fried Rice with Peas and Carrots

Kimchi Fried Rice

Chinese Cuban Fried Rice

Yang Chow Fried Rice with Grilled Duck

Shrimp Fried Rice with Vegetables

More Quick Stir-Fries (from the Sunday Funday group): 

• Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry) from Cook with Renu
• Cashew Chicken from A Day in the Life on the Farm
• Cashew Chicken & Snap Peas from Amy’s Cooking Adventures
• Chicken Liver & Gizzard Stir Fry from Sneha's Recipe
• Chinese Sausage Broccolini Fried Rice from Food Lust People Love
• Ham, Shrimp, and Chinese Sausage Fried Rice from Karen's Kitchen Stories

Ham, Shrimp, and Chinese Sausage Fried Rice

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

This ham, shrimp, and Chinese sausage fried rice is a fast and easy way to toss together a wonderful and flavorful dish. It comes together in just a few minutes.

Ingredients

• 2 tablespoons peanut or vegetable oil
• 4 ounces medium to large raw peeled and deveined shrimp, cut into 1/2 inch pieces
• 1 Chinese sausage (lap cheong), cut into 1/4 inch slices
• 4 cups cold cooked jasmine rice
• 1 cup frozen corn
• 1/2 cup diced cooked ham
• 1/2 cup thinly sliced scallions
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon soy sauce
• 1 tablespoon ketjap manis

Instructions

1. Heat a 14-inch carbon steel wok over medium high heat. Swirl in 1 tablespoon of the oil. Add the shrimp and sausage and stir fry for 1 minute, until the shrimp begins to turn pink but not cooked through.
2. Add the rest of the oil and then the rice and corn and stir fry for 2 to 3 minutes, breaking up the rice with your spatula.
3. Add the ham, scallions, salt, pepper, soy sauce, and ketjap manis, and stir fry for 1 minute, making sure the shrimp is fully cooked and everything is well combined.

Nutrition Facts

Calories

437

Fat (grams)

15 g

Sat. Fat (grams)

3 g

Carbs (grams)

60 g

Fiber (grams)

2 g

Net carbs

58 g

Sugar (grams)

4 g

Protein (grams)

16 g

Cholesterol (grams)

61 mg

https://www.karenskitchenstories.com/2024/06/ham-shrimp-and-chinese-sausage-fried.html

Karen's Kitchen Stories

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