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If you love fried rice, you’ll go crazy for this classic Chinese golden fried rice featuring crispy rice coated in egg yolk, tender shrimp and asparagus. This delicious one-bowl meal is easy and fast to put together and will leave your family wanting more. {Gluten-Free}

Golden Fried Rice (黄金炒饭, Huang Jin Chao Fan)

5 from 1 vote
If you love fried rice, you’ll go crazy for this classic Chinese golden fried rice featuring crispy rice coated in egg yolk, tender shrimp and asparagus. This delicious one-bowl meal is easy and fast to put together and will leave your family wanting more. {Gluten-Free}
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main, Side
Cuisine: Chinese
Keyword: homestyle
Servings: 3 to 4 servings
Author: Maggie Zhu

Ingredients

  • 3 cups leftover white rice (medium grain preferred)
  • 6 Pete and Gerry’s Organic Egg yolks (*Footnote 1)
  • 3/4 teaspoon salt
  • 2 1/2 tablespoons peanut oil
  • 8 oz. (225 g) shrimp , peeled and deveined, cut into 1/2” (1 cm) pieces (about 12 shrimp)
  • 3 green onions , sliced
  • 3 cloves garlic , minced
  • 1 cup asparagus , sliced (or frozen mixed vegetables, thawed and drained)

Instructions

  • Add the rice to a medium-sized bowl and fluff with your hands to separate the grains. Add the egg yolks. Mix until all the grains of rice are evenly coated with egg yolk.
  • Heat 1/2 tablespoon of oil in a large skillet over medium heat until hot. Add the shrimp. Stir and cook until the shrimp turn white, 1 to 2 minutes. Transfer the shrimp to a bowl and set aside.
  • Pour in the remaining 2 tablespoons of oil to the skillet and swirl to coat well. Add the rice and sprinkle evenly with salt. Stir and cook until the egg yolks are cooked, 5 to 6 minutes.
  • Add the garlic and asparagus. Cook and stir until the asparagus is cooked through, 2 minutes or so. Add the green onions and stir everything together.
  • Add back the cooked shrimp and stir everything together. Carefully taste the rice. Add more salt to adjust seasoning if needed.
  • Transfer everything to a big bowl or plate. Serve hot as a side.

Notes

  1. Save the egg whites for making egg drop soup or hot and sour soup.

Nutrition

Serving: 1serving, Calories: 388kcal, Carbohydrates: 41.4g, Protein: 18.1g, Fat: 16.3g, Saturated Fat: 4.2g, Cholesterol: 404mg, Sodium: 559mg, Potassium: 261mg, Fiber: 1.6g, Sugar: 1.1g, Calcium: 105mg, Iron: 4mg