Best House Special Fried Rice Recipes

CHINESE HOUSE SPECIAL FRIED RICE

Steps:

• Cook the eggs in a thin layer in a skillet and then chop and set aside.
• Cook onions in oil in a hot wok until they just begin to brown; add garlic and stir-fry until fragrant.
• Crumble the rice between your fingers so there are no clumps and add to the wok with additional oil if needed to keep from sticking, season it with salt and pepper, and stir-fry until it is nicely separated on the grains.
• Move the rice to one side and add the sausage/pork/shrimp/chicken mixture, cooking that part until the sausage/pork renders any fat and the shrimp turn opaque.
• Stir in the peas and carrots, scallions, bean sprouts, and chopped egg and stir-fry until the bean sprouts go limp or the carrot is tender, whichever way you want to test it.
• Stir in the soy sauce, sweet soy sauce, and sesame oil, mixing well, then serve.

PEKING HOUSE SPECIAL FRIED RICE

Steps:

• Heat oiled or sprayed wok or large pan over medium-high heat.
• Add vegetables and garlic and cook, stirring continuously, until they are hot, but still crisp.
• Add in rice, eggs, meat, and soy sauce. Continue to stir and cook until hot.
• Stir in sugar, salt, and pepper. Serve.

HOUSE-SPECIAL FRIED RICE

Steps:

• Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add chicken, steak and garlic; cook and stir 6 min. Push chicken mixture to one side of skillet. Add shrimp to other side of skillet; cook and stir 4 min.
• Add rice, peas and carrots, soy sauce and remaining dressing; mix well.
• Cook 4 to 6 min. or until shrimp turn pink and rice mixture is heated through, stirring constantly. Remove from heat.
• Stir in nuts.

HOUSE SPECIAL FRIED RICE

Steps:

• 1. First, a couple of hints.... 1. A wok would be great, but, not necessary! Use a large sauté or frying pan if you don't have a wok. 2. Heat your pan over medium high heat until it is very hot! 3. Have all your ingredients ready to go when you start cooking. The process goes very quickly! 4. *If at all possible, use cooled or refrigerated rice. The rice grains will be firmer and won't get mushy during the cooking process. 5. Keep things moving in your pan! Use a spatula or large spoon, but, keep stirring and tossing everything! 6. Let's get started!
• 2. Heat your wok or pan over medium high heat until very hot. Add oil, then your onions and carrots.
• 3. Keep the veggies moving, when the onions and carrots start to soften, add the garlic and cook for another 30 seconds.
• 4. Now, looking at your vegetable additions, decide which will take the longest to cook and add those vegetables to the pan first! For instance, broccoli, cabbage and asparagus will take the longest, put those in the pan first and let them cook for 2 - 3 minutes before adding mushrooms, peas or spinach.
• 5. Cook the veggies until crisp tender (maybe 5 - 6 minutes). Remember, keep everything moving!
• 6. Add in the rice, breaking up any clumps, keep everything moving and cook for 2 minutes to heat the rice.
• 7. Add in your protein and mix this all together, cook for 2 - 3 minutes to heat your protein.
• 8. Toss in scallions, mix and serve. Top with additional scallions and peanuts, if desired.

HOUSE SPECIAL FRIED RICE (HIGH PROTEIN) - SKINNYTASTE

Steps:

• 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 cauliflower, 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.