A Home-Cooked Classic From St. Louis That Brings Big Flavor and Takeout Vibes
This St. Louis Fried Rice hits different. Made with tender shrimp, fluffy eggs, crisp bean sprouts, and a deeply savory soy-hoisin sauce blend, this dish brings the bold flavors of a takeout classic right to your home wok.
The secret? Marinating the shrimp with baking soda for that bounce, using both dark and light soy for depth, and keeping every element stir-fried to perfection. This rice is smoky, saucy, slightly sweet—and oh, so satisfying.
Ingredients
For the Shrimp:
- ½ lb shrimp, peeled and deveined
- 1 tablespoon soy sauce
- ½ teaspoon white pepper
- ¼ teaspoon salt
- 1 teaspoon neutral oil
- ½ teaspoon baking soda
For the Sauce:
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon hoisin sauce
- 1 teaspoon neutral oil
- 1 teaspoon sugar
For the Stir-Fry:
- 3 cloves garlic, minced
- ½ onion, diced
- 2 eggs, scrambled
- 1 cup bean sprouts
- 3 cups cooked jasmine rice (day-old preferred)
- 2–3 green onions, chopped
- ½ teaspoon MSG (optional but highly recommended)
- Neutral oil, for frying
Step-by-Step Instructions
Step 1: Marinate the Shrimp
- In a bowl, combine shrimp, soy sauce, white pepper, salt, neutral oil, and baking soda.
- Mix well and let sit for 10 minutes to tenderize and flavor the shrimp.
Step 2: Prep the Sauce
- In a small bowl, mix together:
- Dark soy sauce
- Light soy sauce
- Shaoxing wine
- Hoisin sauce
- Neutral oil
- Sugar
- Set aside.
Step 3: Cook the Add-Ins
- Heat 1 tablespoon oil in a wok or large pan over medium-high heat.
- Scramble the eggs, then remove and set aside.
- In the same pan, sauté shrimp for 2–3 minutes until just cooked. Remove and set aside.
- Add a touch more oil if needed, then stir-fry the onions, garlic, and bean sprouts until just softened. Set aside with shrimp.
Step 4: Bring It All Together
- Add more oil to the wok and crank the heat to high.
- Add the cooked rice, pressing and tossing to get some crispy edges.
- Pour in the prepared sauce, mixing well to coat the rice evenly.
- Add back in the eggs, shrimp, and veggies.
- Toss in MSG (if using) and chopped green onions. Stir-fry until everything is hot and glossy.
Pro Tips and Serving Suggestions
- Use day-old rice for best texture—it fries up better and avoids clumping.
- Baking soda gives the shrimp a restaurant-style bounce—don’t skip it.
- Want more heat? Add a pinch of chili oil or sliced bird’s eye chili.
- This dish is perfect with fried wings, spring rolls, or all by itself.
- For a remix, add in char siu, chicken, or crab meat.
About the Creator
A home chef with St. Louis flavor and technique in every dish, Darren turns everyday recipes into bold, craveable comfort food with real personality. His fried rice recipe is all about flavor, finesse, and feeding the soul.
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Darren Cooper | cookingwithmrcooper