House Special Fried Rice

House Special Fried Rice loaded with shrimp, meat, and veggies for a tasty one-pot meal. Learn how to make a restaurant-worthy homemade version using one simple technique!

House special fried rice is one of my favorite things to order when I crave Asian food and I am thrilled to share my take on it on the blog. I am sure you’ll love this hearty dish as much as I do!

Generous portions of shrimp, beef, and chicken along with the eggs and vegetables make this stir-fried rice a delicious and filling dish, but you can definitely use your choice combination of protein and veggies. It’s a delicious way to whip up a scrumptious meal from yesterday’s leftover steamed rice and whatever odds and ends you have on hand!

I like to use peas and carrots, but bean sprouts, young corn, bamboo shoots, green bell pepper strips, and spring onions are equally wonderful additions.  I also went all out with shrimp and thin slices of beef sirloin and chicken breast, but feel free to swap with diced ham, Chinese sausage, char sui pork.

Seasonings are a simple mix of soy sauce and sugar to add a sweet and savory taste and a few drizzles of sesame oil to boost aroma and flavor. Feel free to kick it up with kecap manis or oyster sauce.

Keeping meat moist and tender

Although making fried rice is pretty straightforward, this recipe requires a little more involved cooking process which makes it extra special. One procedure I use and highly recommend is the Chinese cooking technique, velveting.

The shrimp and the thin slices of beef and chicken are first marinated in cornstarch and then quickly blanched in hot oil 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.

Helpful tips

  • For the best texture, use cold day-old old rice, If using freshly cooked, 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.
  • Making fried rice is a quick process so make sure all the ingredients are prepped and ready to go.
  • Cut the meat in uniform, bite sizes for fast and even cooking. To make slicing easier, freeze the beef sirloin and chicken breast until slightly firm beforehand.
  • Use a wok or a wide pan for easy distribution of the ingredients without spilling and to give the rice enough space to toast nicely.
  • Use high heat to prevent the rice from sticking to the surface and to give it a nice, toasty flavor.
  • Add liquid seasonings sparingly lest the rice becomes mushy from the excess moisture.
  • How to serve

  • House special fried rice is delicious as a side dish or a complete meal in itself. Serve with chow mein and sweet fire chicken for Chinese take-out night!
  • Allow leftovers to cool completely before storing in airtight containers or resealable bags. Refrigerate for up to 3 days or freeze for up to 3 months.
  • To reheat, thaw completely, and warm-up individual servings in the microwave. Cover the plate with a wet paper towel to prevent the rice from drying out.
  • For larger portions, reheat in the oven to prevent cold spots along with overcooked sections. Transfer the rice in an oven-safe baking dish, flick a few drops of water on the surface of the rice, and cover the dish tightly with foil to trap in moisture.

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