House Special Fried Rice
House special fried rice, also known as combination fried rice, is one of the best fried rice out there! It's loaded with chicken, shrimp, pork (char siu), eggs, and veggies. So good! Pair this with some sesame chicken or chicken with mixed vegetables and egg rolls to complete the meal!
Ingredients
For the fried rice:
- 2 cups cooked white rice preferably long grain and cold day old rice
- 3 ounces Chinese BBQ roast pork small diced (also known as char siu; either homemade or store-bought)
- 1 large egg beaten
- ¼ large yellow onion diced
- 2 tablespoons frozen peas and carrots thawed (you can also use fresh pea and diced carrots too)
- 1 tablespoon Shaoxing rice wine (optional but highly recommended)
- 2 tablespoons soy sauce light sodium
- 2 tablespoons oyster sauce
- 1 taespoon toasted sesame oil optional
- 1 stalk green onion thinly sliced (optional)
- Oil as needed for cooking (any neutral oil)
For the marinated protein:
- 3 ounces skinless boneless chicken breast cut into thin strips (no thicker than ¼ inch thick)
- 3 ounces small shrimps peeled and deveined *see notes
- ½ tablespoon water
- 1 teaspoon Shaoxing rice wine (optional but highly recommended)
- ½ teaspoon salt
- 2 teaspoon cornstarch
- ½ teaspoon oil any neutral oil
Instructions
Prepare the marinated proteins:
- In a mixing bowl, combine the thin strips of chicken, small shrimps, water, shaoxing rice wine, and salt. Mix until well combined and most of the liquid is absorbed.
- Add the cornstarch and mix until evenly combined and no more dry cornstarch is visible. Finish by adding the oil and mix evenly. Allow the proteins to marinade for 5 to 10 minutes as you prepare the rest of your ingredients.
- Once ready to cook the protein, bring a pot of water to a boil. Add the marinated proteins to the boiling water and immediately break them up by stirring vigorously with chopsticks or a fork.
- Allow the proteins to cook for about 1 to 2 minutes, or until the chicken is cooked through and the shrimps are a vibrant pink/orange.
- When the proteins are cooked, strain well and set aside until needed.
Prepare the rice:
- Break apart the rice by gently rubbing it between your hands. You can do this with gloves on or in a resealable bag. Set aside once done.
Make the house special fried rice:
- In a wok or large pan over medium high heat, add about 1 tablespoon of oil. Once the oil is hot, add the diced Chinese roast pork, onion, peas and carrots. Stir fry briefly until the onion starts to turn clear and the pork fragrant, about 10 to 15 seconds.
- Push the pork and veggies to one side of wok and add a couple tablespoon of oil to the other side. Let the oil heat up until hot, then add the beaten egg and scramble until just cooked.*If possible, tilt or offset the wok/pan so that only the side with the oil is getting heated. This will help prevent the pork and veggies from burning.*
- Add the prepared day old rice and cooked shrimps and chicken. Toss and stir fry briefly to combine. Drizzle the Shaoxing rice wine around the wok and stir fry for about 15 to 30 seconds or until the rice is fragrant and the alcohol is cooked off.
- Season the house special fried rice with soy sauce and oyster sauce. Stir fry and toss everything until evenly combined and the rice is even in color.
- Finish by adding sesame oil (if desired) and sliced green onions. Stir fry the fried rice for a few more seconds.
- Serve and enjoy the house special fried rice while it's hot and garnish with more sliced green onion if you wish.
Notes
Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
- Day old long grain white rice - This is the best choice for making fried rice. Long grain rice has the least amount of starch, which ensures the fried rice stays loose and day old, cold rice ensures the rice doesn't become mushy and overcooked.
- Char siu - Feel free to use homemade char siu or store-bought ones. If you're using homemade char siu, don't brush on the honey. If you're purchasing from the store, ask them to reserve the honey sauce on the side. The extra sugar from the honey glaze will make the char siu burn much faster, possibly creating an undesired amount of char (bitterness) in the fried rice.
- Shrimps - We recommend using small shrimps for this recipe because small shrimps have the closest cook time to the thin strips of chicken. Larger shrimps will take too long to cook.
Nutrition
Calories: 471.5kcal | Carbohydrates: 59.4g | Protein: 38.1g | Fat: 7.4g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.3g | Trans Fat: 0.03g | Cholesterol: 214.3mg | Sodium: 2407.4mg | Potassium: 661mg | Fiber: 2.1g | Sugar: 6.6g | Vitamin A: 1612.7IU | Vitamin C: 4.8mg | Calcium: 90.3mg | Iron: 2.5mg
Keywords: chinese take-out, easy recipe
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