A few weeks ago, I posted on my Onion Rings and Things blog my top cooking tips on how to make the best shrimp fried rice (have you checked it out, yet?). Today, I want to follow it up with how to make another of my Chinese restaurant favorites, house special fried rice.
House special fried rice is a popular rice dish consisting of generous portions of shrimps, beef, and chicken along with the eggs and vegetables. Although the same basic stir-frying on high heat is employed, it requires a little more involved cooking process to turn from good to ultra special.
One procedure I use and highly recommend is the Chinese cooking technique, velveting. Thin slices of beef and chicken are first marinated in cornstarch and then quickly blanched in hot oil or water before briefly tossed in the wok with the rest of the ingredients. This extra step though requires more work, ensures the meat stays moist, tender and velvety even with the high-heat cooking required in stir-frying.
I used peas and carrots but bean sprouts, young corn, and bamboo shoots are equally wonderful additions to easily make this stir-fry into a truly satisfying one-pot dinner meal. Give it a try tonight and please remember to leave me a feedback. I ♥ hearing from you.
- 4 cups cold, day-old cooked rice
- ¼ pound beef sirloin, thinly sliced
- ¼ pound chicken breast, thinly sliced
- ¼ pound large shrimps, peeled and deveined
- 1 egg white
- 1 tablespoon and ½ teaspoon cornstarch
- soy sauce
- 1 tablespoon Chinese cooking wine
- salt and pepper
- 3 tablespoons oil
- 2 large eggs, beaten
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 cup peas and carrots thawed
- 1 teaspoon sugar
- With wet hands, break clumps and separate rice grains. Set aside.
- In a bowl, combine egg white, 1 tablespoon of the cornstarch, 1 tablespoon soy sauce, Chinese cooking wine and 1 tablespoon oil. Divide into two bowls. Add beef slices into one bowl and chicken slices into the other bowl. Stir each bowl until both meat are well coated and marinate for about 30 minutes.
- In a pot or wok over medium heat, heat about 3-inches deep of oil (meat should be fully submerged in oil). Add chicken and cook, stirring as needed, for about 3 to 5 minutes or until lightly browned. With a slotted spoon, remove chicken from pot and drain on paper towels. Add beef and cook, stirring as needed, for about 2 to 3 minutes or until lightly browned. With a slotted spoon, remove beef from pot and drain on paper towels.
- In a bowl, combine shrimp, the remaining ½ teaspoon cornstarch, and salt and pepper to taste. Let stand for about 10 minutes.
- In a wok over medium heat, add 1 tablespoon of oil and swirl across bottom of wok. Add eggs and cook, stirring to scramble and break up, until just set and still slightly wet. Remove from pan and set aside.
- Wipe down wok as needed. Increase heat to high. Add 1 tablespoon of oil and swirl across bottom of pan. Heat until very hot. 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 pan and set aside.
- In the wok, add onions and garlic and cook until limp. Add peas and carrots and cook, stirring regularly, for about 1 to 2 minutes or until heated through. Remove from pan and set aside.
- In the wok, add another 1 tablespoon of oil and swirl to coat insides of wok. Heat until very hot. Add rice and spread over surface of wok. Cook for about 1 to 2 minutes or until grains begin to sizzle and then turn. Spread again over surface of wok and cook for another 1 to 2 minutes.
- In a small bowl, combine 2 tablespoons soy sauce and sugar. Stir until sugar is dissolved. Drizzle soy sauce mixture over rice. Return beef, chicken, shrimps, peas and carrots, and eggs to wok. Toss 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 serving platter and serve hot.