This dish, which can be served as a side or an entree, is from a recipe in Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo (Chronicle Books, 2009); we’ve found it works well with country ham.

Fried Rice with Ham and Shrimp Fried Rice with Ham and Shrimp
Salty, funky country ham works surprisingly well in Asian cooking and serves as a delicious foil to sweet shrimp in this fried rice recipe.
Yield: serves 6-8

For the Marinated Shrimp

  • 2 tsp. oyster sauce
  • 1 tsp. light soy sauce
  • 2 tsp. rice wine
  • 1 12 tsp. sesame oil
  • 1 (1-inch) piece ginger, peeled and grated
  • 34 tsp. sugar
  • 12 lb. large shrimp (about 8), peeled, deveined, and quartered

For the Fried Rice

  • 2 tbsp. oyster sauce
  • 1 12 tbsp. light soy sauce
  • 1 12 tbsp. rice wine
  • 1 tbsp. sesame oil
  • 2 tsp. sugar
  • 6 cups cooked rice, at room temperature
  • 5 tbsp. peanut oil
  • 5 eggs, beaten with 1/4 tsp. kosher salt
  • 34 cup finely chopped country ham
  • 5 scallions, thinly sliced diagonally


  1. Marinate the shrimp: Combine oyster sauce, soy sauce, rice wine, sesame oil, ginger, and sugar in a medium bowl. Add shrimp and toss to coat. Cover with plastic wrap and set aside to let rest at room temperature for 20 minutes.
  2. Prepare the fried rice: Combine oyster sauce, soy sauce, rice wine, sesame oil, and sugar in a small bowl; set sauce aside.
  3. Put rice into a bowl and use your hands to break up any clumps; set aside. Heat a wok or a 12-inch nonstick skillet over high heat until hot. Add 1 tbsp. oil and swirl to coat cooking surface. When oil begins to smoke slightly, add the eggs and stir vigorously to scramble until eggs are medium firm, about 1 12 minutes. Transfer eggs to a plate and cut into small pieces; set aside.
  4. Wipe out wok or skillet with a dry towel. Heat over high heat until hot. Add 2 tbsp. oil and swirl to coat cooking surface. Drain shrimp, discarding marinade. Add shrimp in a single layer and cook, flipping once, until pink, about 2 minutes. Add ham and stir-fry for 1 minute. Transfer shrimp and ham to a plate and return the wok or skillet to the heat. Add remaining 2 tbsp. oil to pan, swirl to coat, and add the rice, using a spatula to spread it into an even layer. Cook rice over high heat for 6 minutes, stirring every minute. Add reserved sauce and stir-fry until rice is coated with sauce, about 1 minute. Mix in reserved eggs, shrimp-ham mixture, and scallions and cook for 1 minute. Transfer fried rice to a warm platter to serve.