HOUSE SPECIAL FRIED RICE (HIGH PROTEIN) - SKINNYTASTE

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House Special Fried Rice (High Protein) - Skinnytaste image

House Special Fried Rice is the perfect one-pot dish- made with a combo of brown rice and cauliflower rice plus chicken, shrimp and steak.

Provided by @MakeItYours

Number Of Ingredients 15

8 ounces peeled and deveined shrimp (chopped)
6 ounces thin sliced chicken breast cutlet (sliced into 1/4 inch thin strips)
6 ounces thin sliced sirloin steak (sliced into 1/4 inch thin strips)
1/4 teaspoon kosher salt
2 1/2 teaspoons vegetable or canola oil (divided)
1 tablespoon chopped fresh ginger
2 garlic cloves (chopped)
4 medium scallions (thinly sliced, whites and greens separated)
2 cups frozen riced cauliflower
3 cups cooked cold leftover brown rice (preferably short-grain)
2 large eggs (beaten)
2 tablespoons soy sauce (or gluten-free Tamari)
1 tablespoon rice vinegar
1 1/2 teaspoons toasted sesame oil
Sriracha or Chile-garlic sauce (optional for serving)

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.

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