House Special Fried Rice
House Special Fried Rice is the ultimate stir-fry dish! Loaded with tender beef, chicken, shrimp along with eggs and vegetables, it makes a tasty and filling complete meal in itself.
Servings: 4 Servings
Calories: 534kcal
Ingredients
- 4 cups cold, day-old cooked rice
- ¼ pound chicken breast, thinly sliced
- ¼ pound beef sirloin, thinly sliced
- ¼ pound large shrimps, peeled and deveined
- 1 egg white
- 4 teaspoons cornstarch
- 1 tablespoon Chinese cooking wine
- canola oil
- salt
- 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
- ½ teaspoon sesame oil
- 1 teaspoon sugar
- green onions, chopped
- pepper
Instructions
- 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 ½ 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.
Video
Notes
If using freshly cooked rice, 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.
Nutrition
Calories: 534kcal | Carbohydrates: 55g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 228mg | Sodium: 863mg | Potassium: 463mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3502IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 3mg