This Cantonese fried rice transforms everyday ingredients into a restaurant-quality dish with the bold, complex flavors of XO sauce.
I developed this method to highlight the sauce’s umami-rich depth while keeping the technique simple and approachable for home cooks. The key is using day-old rice and high heat to achieve that signature wok-fried texture.
Each grain absorbs the sauce’s smoky, spicy notes, creating a dish that’s both comforting and sophisticated. The layers of flavor from the XO sauce elevate this beyond ordinary fried rice.
Ready in under 20 minutes, this becomes a weeknight favorite that tastes like it came from your favorite Chinese takeout spot.
Ingredients for Xo Sauce Fried Rice
Everyday pantry staples meet bold Cantonese flavors for this restaurant-worthy dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Cooked Jasmine Rice 🍚 | 4 cups | Cold, separated grains preferred |
| XO Sauce 🥄 | ⅓ cup | High-quality Cantonese style |
| Large Eggs 🥚 | 2 whole | Beaten lightly |
| Boneless Chicken Thighs 🍗 | ¾ lb | Diced into small pieces |
| Medium Shrimp 🦐 | ½ lb | Peeled and deveined |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Fresh Ginger Root 🌿 | 1 tbsp | Grated or minced |
| Scallions 🧅 | 4 whole | Thinly sliced, whites and greens separated |
| Frozen Green Peas 🌱 | ¾ cup | Thawed before using |
| Carrot 🥕 | 1 whole | Finely diced |
| Light Soy Sauce 🥄 | 2 tbsp | Low-sodium acceptable |
| Shaoxing Wine 🍶 | 1 tbsp | Or dry sherry substitute |
| Sesame Oil 🫒 | 1 tsp | Toasted variety preferred |
| Neutral Cooking Oil 💧 | 3 tbsp | High smoke point required |
| White Pepper 🌶️ | ¼ tsp | Freshly ground if possible |
The XO sauce is non-negotiable here—splurge on the good stuff from an Asian market (I like the Lee Kum Kee brand). Day-old rice from takeout works perfectly (the drier the better). Chicken thighs stay juicier than breasts in high heat, and shrimp adds that classic seafood note. For ginger and garlic, fresh is everything—no powders here. Costco has great frozen shrimp if you’re stocking up.
No XO sauce? Substitute with hoisin plus a pinch of chili flakes—not ideal but workable. Out of Shaoxing wine? Dry sherry at a 1:1 ratio does the trick. Vegetarian? Swap chicken for firm tofu and shrimp for shiitake mushrooms. The peas and carrots can be any frozen veggie mix (just avoid watery ones like zucchini).
Leftovers keep 3-4 days in the fridge but honestly taste best fresh. Freeze portions for up to 3 months—reheat from frozen in a hot wok for best texture. Always store XO sauce in the fridge once opened.
Why You’ll Love This Recipe
- One Pan Wonder: I toss everything in a wok—rice, shrimp, chicken, eggs—and it’s done in 15. No extra pots, no fuss.
- Umami Bomb: That XO sauce coats every grain of jasmine rice with a spicy, savory depth I can’t get enough of.
- Weeknight Hero: It’s my Tuesday dinner MVP—quick, filling, and even better with whatever veggies I’ve got lingering.
- Leftovers Reinvented: Day-old rice fries up fluffier, and this recipe turns it into something I actually crave the next day.
Step-by-Step Instructions for XO Sauce Fried Rice
Here’s the method I swear by for maximum flavor in every bite.
Step 1: Prep and Season the Proteins
Dice the boneless chicken thighs into small, even pieces—about ½-inch cubes. Toss them with 1 tbsp of the light soy sauce and ½ tsp of the white pepper. This pre-seasoning ensures the chicken stays juicy and flavorful during the quick cooking process.
Pat the shrimp dry with paper towels, then season lightly with a pinch of the remaining white pepper. The shrimp will cook in just 2-3 minutes, so having them ready to go prevents overcooking. Keep the proteins separate for now—you’ll cook them in stages.
Step 2: Scramble the Eggs and Cook the Aromatics
Heat 1 tbsp of the neutral cooking oil in a wok or large skillet over high heat until it shimmers. Pour in the beaten large eggs and scramble quickly with a spatula until just set—about 30-45 seconds. The eggs should be soft and slightly underdone; they’ll finish cooking later.
Remove the eggs to a plate, then add another 1 tbsp of neutral cooking oil to the pan. Add the minced garlic cloves and grated fresh ginger root, stir-frying for 15-20 seconds until fragrant. Be careful not to burn the aromatics—this builds the flavor foundation for the dish.
Step 3: Cook the Proteins and Vegetables
Increase the heat to maximum and add the remaining 1 tbsp of neutral cooking oil. Add the seasoned chicken thighs and cook for 3-4 minutes until lightly browned and cooked through. Remove the chicken to the plate with the eggs.
In the same pan, add the shrimp and cook for 1-2 minutes per side until pink and opaque. Transfer to the plate. Now, add the finely diced carrot, thawed frozen green peas, and the white parts of the scallions. Stir-fry for 2 minutes until the vegetables soften slightly.
Step 4: Combine Everything with the Rice and Sauce
Add the cold day-old cooked jasmine rice to the pan, breaking up any clumps with your spatula. The rice should sizzle as it hits the hot surface. Pour in the XO sauce and shaoxing wine, then stir-fry for 2-3 minutes until the rice is heated through and coated evenly.
Return the chicken, shrimp, and eggs to the pan. Drizzle with the sesame oil and the remaining 1 tbsp of light soy sauce. Toss everything together for 1-2 minutes until fully combined and heated through. The rice should have a glossy sheen and a deep, umami-rich aroma.
Step 5: Finish and Serve
Taste and adjust seasoning if needed—though the XO sauce is quite salty, so go easy. Stir in the green parts of the scallions, reserving a bit for garnish. The final texture should be slightly crispy on the edges with tender proteins and vegetables throughout.
Transfer to a serving dish, garnish with the remaining scallion greens, and serve immediately. The heat from the wok ensures every grain of rice is infused with the bold flavors of the XO sauce and aromatics.
Pro Tips For Making Xo Sauce Fried Rice
- Chill the Rice: Use day-old jasmine rice straight from the fridge—it fries up dry and separate instead of clumping. I learned this the hard way after ruining two batches with fresh, sticky rice.
- High Heat Only: Crank the wok or skillet to smoking hot before adding oil, then keep it there. After burning three batches, I finally figured out that medium heat just steams the rice instead of searing it.
- Prep Protein Small: Cut chicken thighs and shrimp into 1/2-inch pieces so they cook through in 60 seconds flat. Bigger chunks make the rice soggy while you wait for the meat to finish.
- Eggs Last: Push everything to one side, add a little more oil, then scramble the eggs in the empty space before mixing. Sounds weird, but it works: you get fluffy eggs instead of rubbery bits.
Flavor Customization for This Recipe
Spice It Up
Add 1-2 tsp chili oil or ½ tsp Sichuan peppercorns to the XO sauce for extra heat. The chili oil deepens the smoky notes, while Sichuan peppercorns add a numbing kick. I love how this balances the dish’s natural sweetness from the shrimp and peas. 🌶️
Vegetable Variations
Swap peas and carrots for 1 cup diced bell peppers or ½ cup snap peas. Bell peppers add crunch and color, while snap peas bring a fresh, crisp texture. For a heartier meal, try 1 cup chopped bok choy stir-fried with the aromatics.
Protein Swaps
Replace chicken with ½ lb diced pork shoulder for a richer flavor, or use firm tofu for a vegetarian twist. For seafood lovers, scallops or squid cook quickly and pair beautifully with the sauce’s umami depth.
Extra Umami Boost
Stir in 1 tbsp fish sauce or 1 tsp oyster sauce with the XO sauce for deeper complexity. Fish sauce enhances the savory notes, while oyster sauce adds a velvety richness. I often add both for a restaurant-quality finish. ✨
Fresh Herb Twist
Garnish with ¼ cup chopped cilantro or Thai basil leaves for a bright, fresh contrast. Cilantro adds citrusy notes, while Thai basil brings an anise-like aroma. Both herbs elevate the dish’s aromatic profile.
Low-Carb Option
Swap jasmine rice for 4 cups riced cauliflower for a lighter version. Sauté the cauliflower rice for 5-6 minutes until tender, then proceed with the recipe as usual. The XO sauce’s bold flavor shines even in this low-carb adaptation.
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
Fresh rice is too moist and will turn mushy. Spread freshly cooked rice on a tray to cool and dry out for 30-60 minutes before using. This helps achieve that perfect separate-grain texture.
What if my XO sauce is very spicy?
Balance the heat by reducing the amount to 2-3 tablespoons and adding 1 tsp honey or ½ tsp sugar to mellow the flavor. The sauce’s complexity will still shine through.
How do I prevent my wok from smoking?
Use an oil with a high smoke point like peanut or avocado oil, and ensure your pan is fully heated before adding ingredients. Work in small batches to maintain proper temperature.
Can I make this vegetarian?
Replace chicken and shrimp with ½ lb firm tofu and ½ cup shiitake mushrooms. Press the tofu first to remove excess water for better texture.
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