House Special Fried Rice
The ultimate comfort food, House Special Fried Rice is a savory blend of tender shrimp, chicken, and beef, tossed with vibrant vegetables and rice. Perfect for a quick weeknight dinner or a special gathering, this easy recipe will become a family favorite. Experience the delightful flavors and satisfying textures tonight!
Equipment
- Skillet
- Peeler
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 8 ounces shrimp peeled and deveined
- 6 ounces chicken breast thin sliced cutlet, sliced into 1/4 inch thin strips
- 6 ounces sirloin steak thin sliced, sliced into 1/4 inch thin strips
- 1/4 teaspoon kosher salt
- 2.5 teaspoons vegetable or canola oil divided
- 1 tablespoon ginger chopped fresh
- 2 cloves garlic chopped
- 4 medium scallions thinly sliced, whites and greens separated
- 2 cups frozen riced cauliflower
- 3 cups brown rice cooked cold leftover, preferably short-grain
- 2 large eggs beaten
- 2 tablespoons soy sauce or gluten-free Tamari
- 1 tablespoon rice vinegar
- 1.5 teaspoons toasted sesame oil
- Sriracha or Chile-garlic sauce optional for serving
Instructions
- Start by preparing your proteins. For the chicken and steak, the easiest way to slice them into thin strips is to roll the thin pieces of meat tightly and then slice them. Make sure your cuts are uniform to ensure even cooking.
- Once sliced, season your shrimp, chicken, and steak with salt. This will enhance their natural flavors and ensure they’re delicious once cooked.
- Heat a large nonstick wok or a deep skillet over medium-high heat. When it’s hot, spritz the surface with oil and add the sliced steak. Cook for about 2 to 3 minutes, turning halfway through until browned, then set aside on a plate.
- Next, add the sliced chicken to the same pan. Cook for an additional 2 to 3 minutes, stirring occasionally, until it’s cooked through and golden. Set this aside with the steak on the plate.
- Now it’s time for the shrimp. Add the seasoned shrimp to the hot pan and cook for another 2 to 3 minutes, stirring frequently. Once they turn pink and opaque, set them aside with the other proteins.
- In the same pan, heat 1 teaspoon of the remaining oil over medium-high heat. Add the chopped ginger, garlic, and the white parts of the scallions. Cook while stirring for about a minute until fragrant. This step adds a beautiful aroma to the dish.
- Next, toss in the riced cauliflower, cooking and stirring occasionally until heated through, which should take about 3 to 4 minutes. Push the mixture to one side of the pan to create space for the rice.
- Drizzle the remaining 1/2 tablespoon of oil around the skillet. Add the cooked brown rice in an even layer. Avoid stirring for the first 2 to 3 minutes to allow the bottom to become slightly crispy.
- After the bottom of the rice is crispy, stir it occasionally for an additional 1 to 2 minutes, ensuring all ingredients are well combined and heated through.
- With a spoon or spatula, push the rice to one side and crack the eggs onto the empty side. Stir the egg constantly for 30 to 60 seconds until fully cooked, then mix it into the rice to combine evenly.
- Finally, return the reserved shrimp, steak, and chicken along with the green parts of the scallions to the skillet. Toss everything together until warmed through. Stir in soy sauce, rice vinegar, and sesame oil, mixing until well combined. Serve immediately, with Sriracha or Chile-garlic sauce on the side if desired.
Notes
- Tip 1: Refrigerate leftovers within 2 hours of cooking for up to 3 days.
- Tip 2: Freeze leftovers for up to 3 months.