"St. Louis" Fried Rice
After posting a recipe on twitter, I discovered the correct name for my favorite kind of fried rice and thought I'd share it with you all!
I love making fried rice, especially after having rice for dinner because leftover rice is key. It’s also my favorite because I can use practically whatever I have in the fridge and make it a meal. There are no rules (well some) in your kitchen.
This recipe will make 4 servings.
I call this “fried rice from a place with only 2-3 stars on Yelp” fried rice. Because we all know that the best takeout places look like they might need a security guard and usually have plexiglass at the counter. It's sort of like Krispy Krunchy being in the gas station, lol. Twitter recently taught me that this fried rice with a deep umami flavor and color is referred to as “St. Louis Fried Rice”
We achieve this color with dark + dark soy sauce, Shaoxing (rice wine) vinegar, and oyster sauce. We add this right at the end before frying the rice and getting a few crispy pieces- which is my personal favorite. I would like to note that true St. Louis Rice only includes green onions, onion, bean sprouts, and scrambled egg. But in today’s recipe, you’ll see that I’ve added whatever I could find in the garden and fridge.
What You Need:
4 cups Cooked White Rice, day-old rice preferred
2 to 3 Large Eggs, beaten
⅓ tsp of Shaoxing Vinegar
1 to 2 pounds Raw Shrimp, peeled and deveined
1 bunch Green Onions, sliced
1 Medium Onion, small diced
1 tsp White Pepper
½ tsp Salt
2 tbsp Vegetable oil
1 tbsp Sesame Oil
Option Add-Ins
1½ cup Bean Sprouts
1 cup Red or Bell Pepper, sliced or chopped
1 cup Roasted Corn Kernels, my personal favorite
½ cup Bok Choi, chopped
½ cup Shimeji Mushrooms, chopped- or any kind really!
Sauce Recipe:
1⅓ tbsp Dark Soy Sauce
1⅓ tbsp Light Soy Sauce
1 tsp Shaoxing Wine, rice wine
1½ tsp Oyster Sauce
¾ tsp Granulated Sugar
¾ tsp Vegetable Oil
What To Do:
Add sauce ingredients into a microwavable small bowl and stir to dissolve the sugar. Place the bowl in the microwave and heat for 1 to 2 minutes.
Mix beaten eggs with 1 tsp of Shaoxing wine.
Over medium heat, place 2 tablespoons of oil in your wok or skillet and quickly scramble the eggs. Transfer to a dish.
Add 1 tablespoon of oil to your wok and add onions, bean sprouts, and any other add-ins.
Saute for 2-3 minutes and transfer to a dish.
Add 1 tablespoon of oil to your wok over high heat. Add shrimp to the wok and season with white pepper. Saute until just opaque or for about 2 minutes and transfer to a dish.
Turn the heat down to medium-high and add 1 tablespoon of sesame oil to the wok. Add the rice and stir for a couple of minutes to make sure the rice is heated through. Be sure to break apart any clumps.
Stir in soy sauce mixture, shrimp, onions, and bean sprouts. Continue stirring mixture until all ingredients are combined and cook for about 6 to 7 minutes.
Add green onions and scrambled eggs and continue to cook for an additional 2 to 3 minutes or until rice is well fried, but not burnt chile.


