House Special Fried Rice loaded with shrimp, meat, and veggies for a tasty one-pot meal. Learn how to make a restaurant-worthy homemade version using one simple technique!
House special fried rice is one of my favorite things to order when I crave Asian food, and I am thrilled to share my take on it on the blog. I am sure you’ll love this hearty dish as much as I do!
Generous portions of shrimp, beef and chicken along with the eggs and vegetables make this stir-fried rice a delicious and filling dish, but you can definitely use your choice combination of protein and veggies. It’s a delicious way to whip up a scrumptious meal from yesterday’s leftover steamed rice and whatever odds and ends you have on hand!
I like to use peas and carrots, but bean sprouts, young corn, bamboo shoots, green bell pepper strips, and spring onions are equally wonderful additions. I also went all out with shrimp and thin slices of beef sirloin and chicken breast. Feel free to swap with diced ham, Chinese sausage, char sui pork, or whatever meat you have on hand.
Seasonings are a simple mix of soy sauce and sugar to add a sweet and savory taste and a few drizzles of sesame oil to boost aroma and flavor.
Keeping meat moist and tender
Although making fried rice is pretty straightforward, this recipe requires a little more involved cooking process, making it extra special. One procedure I use and highly recommend is the Chinese cooking technique, velveting.
The shrimp and the thin slices of beef and chicken are first marinated in cornstarch and then quickly blanched in hot oil before being briefly tossed in the wok with the ingredients. Though it requires more work, this extra step ensures the meat stays moist, tender, and velvety even with the high-heat cooking required in stir-frying.
- For the best resulsts, use cold day-old old rice. If using freshly cooked, spread out the rice in a thin layer on a baking sheet and stick in the fridge for a few hours to dry out and completely cool.
- Making fried rice is a quick process so make sure all the ingredients are prepped and ready to go.
- Cut the meat in uniform, bite sizes for fast and even cooking. To make slicing easier, freeze the beef sirloin and chicken breast until slightly firm beforehand.
- Use a wok or a wide pan for easy distribution of the ingredients without spilling and to give the rice enough space to toast nicely.
- Cook on high heat to prevent the rice from sticking to the surface and to give it a nice, toasty flavor.
- Add liquid seasonings sparingly lest the rice becomes mushy from the excess moisture.
How to serve and store
- House special fried rice is delicious as a side dish or a complete meal in itself. Serve with chow mein and sweet fire chicken for Chinese take-out night!
- Allow leftovers to cool completely before storing in airtight containers or resealable bags. Refrigerate for up to 3 days or freeze for up to 3 months.
- To reheat, thaw completely, and warm-up individual servings in the microwave. Cover the plate with a wet paper towel to prevent the rice from drying out.
- For larger portions, reheat in the oven to prevent cold spots along with overcooked sections. Transfer the rice in an oven-safe baking dish, flick a few drops of water on the surface of the rice, and cover the dish tightly with foil to trap in moisture.
- 4 cups cold, day-old cooked rice
- 1/4 pound chicken breast, thinly sliced
- 1/4 pound beef sirloin, thinly sliced
- 1/4 pound large shrimps, peeled and deveined
- 1 egg white
- 4 teaspoons cornstarch
- 1 tablespoon Chinese cooking wine
- canola oil
- 3 large eggs
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 cup peas and carrots thawed
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- green onions, chopped
- With wet hands, break clumps and separate rice grains. Set aside.
- In a bowl, combine egg white, 3 teaspoons of the cornstarch, Chinese cooking wine, 1 teaspoon canola oil, and salt to taste. Divide into two bowls.
- Add chicken slices in the other bowl and stir well to fully coat. Marinate for about 30 minutes and drain well.
- Add beef slices in one bowl and stir well to fully coat. Marinate for 30 minutes and drain well.
- In a bowl, combine shrimp, the remaining 1/2 teaspoon cornstarch, and salt to taste. Marinate for 10 minutes and drain well.
- In a wide pan or wok over medium heat, heat enough oil to cover the meat. Add chicken and cook, stirring as needed, for about 2 to 3 minutes or until lightly browned.
- Add beef and cook, stirring as needed, for about 2 to 3 minutes or until lightly browned. With a slotted spoon, remove chicken from pot and drain on paper towels.
- Add shrimps in a single layer and cook for about 30 seconds. Turn and cook for another 20 to 30 seconds or just until color changes to pink. Remove from the pan and set aside.
- Remove excess oil from the pan and wipe down as needed. Add 1 tablespoon of oil and swirl across the bottom of the pan. Add eggs and cook, stirring to scramble and break up, until just set and still slightly wet. Remove from pan and keep warm.
- Wipe down the pan as needed. Increase heat to high and add 1 tablespoon of oil. Swirl across the bottom of the pan and heat until very hot.
- Add onions and garlic and cook, stirring regularly, until softened. Add peas and carrots and cook, stirring regularly, for about 1 to 2 minutes or until heated through. Remove from pan and set aside.
- Add another 1 tablespoon of oil and swirl to coat insides of the pan. Heat until very hot. Add rice and spread over the surface of the pan for about 1 to 2 minutes or until grains begin to sizzle and then turn. Spread again over the surface of wok and cook for another 1 to 2 minutes.
- In a small bowl, combine the soy sauce, sesame oil, and sugar. Stir until sugar is dissolved. Drizzle soy sauce mixture over rice.
- Return beef, chicken, shrimps, peas and carrots, and scrambled eggs to the pan. Toss the rice to evenly distribute ingredients.
- Season with salt and pepper to taste. Continue to cook for another 1 to 2 minutes or until completely heated through.
- Transfer onto a serving platter and garnish with green onions. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”