30-Minute Shrimp, Sausage, Ham Fried Rice
A vibrant Southeast Asian-inspired fried rice combining succulent shrimp, smoky Chinese sausage, and tender ham with the sweet-savory depth of ketjap manis. Jasmine rice provides a delicate base for the umami-rich proteins and charred edges that define great wok cooking. The frozen corn adds sweetness and texture. Perfect for weeknight dinners, lunch boxes, or feeding a crowd. This version balances multiple proteins without overwhelming, letting each ingredient shine while the ketjap manis adds complexity beyond standard soy sauce.
Ingredients
- 2 tablespoon peanut or vegetable oil
- 4 ounce shrimp, medium to large, raw, peeled, deveined, cut into 1/2 inch pieces
- 1 Chinese sausage (lap cheong), cut into 1/4 inch slicesandouille sausage1:1pork-free alternative exists
use smoked links sliced thin
- 4 cup jasmine rice, cold cooked
- 1 cup corn, frozen
- ½ cup ham, diced cooked
- ½ cup scallions, thinly sliced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly ground
- 1 tablespoon soy sauce
- 1 tablespoon ketjap manisbrown sugar + soy sauce1 tablespoon ketjap manis = 1/2 tablespoon soy sauce + 1/2 tablespoon brown sugarsweetener replacementadds glutenadds soy
stir to combine before adding
Instructions
- 1
Heat wok over medium-high heat until smoking
- 2
Add half the oil and swirl to coat
- 3
Stir fry shrimp and sausage until shrimp begins to turn pink but remains slightly undercooked
- 4
Pour in remaining oil, add rice and corn, breaking up clumps with spatula, stir frying until heated through and edges begin to crisp
- 5
Add ham, scallions, salt, pepper, soy sauce, and ketjap manis, tossing until shrimp is fully cooked and all components are evenly distributed
Tips
Use day-old rice for best results; fresh rice becomes mushy. Cold rice grains separate easily and achieve light, crispy edges.
Don't overcook shrimp initially—it continues cooking when mixed back in with hot rice. Undercooked shrimp at step one ensures tender results.
Keep all ingredients prepped and within arm's reach before you start cooking; wok cooking moves fast and there's no time to chop mid-stir-fry.
Good to Know
Keep in airtight container in refrigerator for up to 3 days. Reheat in wok with splash of oil to restore texture.
Prepare ingredients and measure sauces up to 1 day ahead. Rice must be cooked and chilled before assembly.
Serve immediately in bowls or on plates. Garnish with extra sliced scallions or a drizzle of sesame oil if desired.
Common Mistakes
Use room-temperature or warm rice to avoid mushy, clumped results
Don't skip the initial undercooking of shrimp to prevent rubber texture in final dish
Keep heat high and keep rice moving to achieve charred edges instead of steamed consistency
Substitutions
stir to combine before adding
FAQ
Can I make this with leftover cooked shrimp?
Yes, but add it at the end with the ham to avoid overcooking. Skip the initial stir-fry step and fold cooked shrimp in during the final 1-minute toss.
What if I can't find ketjap manis?
Mix 1/2 tablespoon soy sauce with 1/2 tablespoon brown sugar, honey, or molasses. Stir until sugar dissolves before adding to the rice.
How long can I keep leftover fried rice?
Refrigerate in an airtight container for up to 3 days. The shrimp is the limiting factor. Freeze for up to 1 month; thaw in refrigerator and reheat gently in wok.