House Special Fried Rice Recipe
User Reviews
5
House Special Fried Rice Recipe
Description
The recipe prepares thinly sliced chicken breast and sirloin steak strips by quick stir-frying each meat separately to preserve tenderness and distinct flavor. Shrimp is also cooked briefly until done. Aromatics of ginger, garlic, and scallion whites are sautéed to infuse the oil, followed by heating frozen riced cauliflower to add vegetable body and texture. The cooked brown rice is then evenly added and cooked without stirring at first to create a slight crust and prevent clumping.
Eggs are beaten and cooked with the rice mixture enhancing the fried rice texture. Soy sauce, rice vinegar, and toasted sesame oil contribute a mix of salty, tangy, and nutty notes. The scallion greens are used to finish the dish for fresh herb flavor. Optionally, sriracha or chile-garlic sauce can add heat. The combination of mixed proteins with vegetables and rice produces a balanced meal with variety in texture and flavor.
This fried rice can serve as a main dish for lunch or dinner, using leftover cooked rice and meats, which helps maximize ingredients and save time. It is suitable for those who enjoy stir-fried rice dishes with mixed proteins and a subtle Asian flavor profile.
Leftovers should be refrigerated promptly and can be frozen for longer storage up to three months, making it convenient for meal planning.
Ingredients
- 8 ounces Shrimp chopped, peeled and deveined
- 6 ounces chicken breast sliced into 1/4 inch thin strips, thin sliced cutlet
- 6 ounces sirloin steak sliced into 1/4 inch thin strips, thin sliced
- 1/4 teaspoon kosher salt
- 2 1/2 teaspoons vegetable oil divided, or canola oil
- 1 tablespoon ginger chopped fresh
- 2 garlic chopped, cloves
- 4 scallion thinly sliced, whites and greens separated, medium
- 2 cups cauliflower frozen, riced
- 3 cups brown rice preferably short-grain, cooked cold leftover
- 2 egg beaten, large
- 2 tablespoons soy sauce (or gluten-free Tamari)
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons sesame oil toasted
- Sriracha sauce optional for serving, or Chile-garlic sauce
Instructions
- The easiest way to get the chicken and steak sliced into thin strips is to roll the thin piece of meat, then slice it.
- Season the shrimp, chicken and steak with salt.
- Heat a large nonstick wok or deep skillet over medium-high heat. When hot spritz with oil and add the steak, cook about 2 to 3 minutes turning halfway then set aside on a plate.
- Add the chicken, cook 2 to 3 minutes, stirring and set aside with the beef.
- Add the shrimp and cook 2 to 3 minutes, stirring. Set aside with the other meat.
- Heat 1 teaspoon of the oil in a large nonstick wok or deep skillet over medium- high.
- Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the cauliflower and cook, stirring occasionally, until heated, 3 to 4 minutes. Push to one side.
- Add the remaining 1/2 tablespoon oil and swirl around the skillet to evenly transfer, add the cooked rice in an even layer.
- Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy.
- Continue to cook, stirring occasionally, 1 to 2 minutes, or until combined.
- With a spoon or spatula, push the rice to one side of the wok or skillet. Crack the eggs onto the other side.
- Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice and egg to thoroughly combine.
- Return the reserved shrimp, steak and chicken and scallion greens to the skillet and toss until warmed.
- Stir in the soy sauce, rice vinegar and sesame oil.
- Serve immediately. Serve with sriracha sauce, if desired.
Notes
- Refrigerate leftovers within 2 hours of cooking for up to 3 days.
- Freeze leftovers for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 11/2 cups (generous) | |
| Calories | 432kcal | 22% |
| Carbohydrates | 40.5g | 14% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 200mg | 67% |
| Sodium | 598.5mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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