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!

Ingredient options

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. Feel free to swap with diced ham, Chinese sausage, char sui pork, or whatever meat you have on hand.

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.

Keeping meat moist and tender

Although making fried rice is pretty straightforward, this recipe requires a little more involved cooking process, making 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 being briefly tossed in the wok with the ingredients. Though it requires more work, this extra step ensures the meat stays moist, tender, and velvety even with the high-heat cooking required in stir-frying.

How to serve and store

• 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.