House Special Fried Rice – Get ready to tantalize your taste buds with our House Special Fried Rice! This recipe is bursting with flavors, featuring tender chicken, succulent beef, and juicy shrimps, all mixed with fragrant rice and colorful vegetables. The secret lies in the perfect balance of seasonings and marinating the meat to perfection. Once you try this mouthwatering dish, it will become an absolute favorite in your household!
Let me share a delightful story about how our House Special Fried Rice has become a treasured gem in our little family. It all began on a cozy Sunday afternoon, as the aroma of sizzling meats and savory spices wafted through our kitchen. My husband, being a food enthusiast, couldn’t resist coming over to see what was cooking.
As the dish took shape, the colorful array of ingredients blended together like a culinary masterpiece. Our young daughter, usually a picky eater, couldn’t wait to taste the tempting dish. With each spoonful, her eyes lit up with joy, and she asked for seconds, even thirds!
From that day on, our House Special Fried Rice has become a tradition, gracing our table during family gatherings and special occasions. It’s more than just a recipe; it’s a symbol of love, togetherness, and unforgettable moments shared over a delicious meal.
Why This House Special Fried Rice Recipe?
- Tender Trio of Meats: This recipe boasts a tantalizing combination of thinly sliced chicken breast, beef sirloin, and succulent shrimp, ensuring a medley of delightful flavors in every bite.
- Perfectly Marinated: The secret lies in marinating the meats, infusing them with Chinese cooking wine and aromatic seasonings, making them tender, juicy, and incredibly flavorful.
- Bursting with Veggies: Our House Special Fried Rice is not just about the meats; it’s a colorful fiesta with the addition of peas, carrots, onions, and garlic, providing a healthy and satisfying meal.
- Scrumptious Seasonings: A delightful blend of soy sauce, sesame oil, and a hint of sugar elevates the dish to a whole new level of taste, perfectly complementing the other ingredients.
Ingredients:
- 600g (4 cups) cold, day-old cooked rice
- 115g (1/4 lb.) chicken breast, thinly sliced
- 115g (1/4 lb.) beef sirloin, thinly sliced
- 115g (1/4 lb.) large shrimps, peeled and deveined
- 1 egg white
- 4 teaspoons cornstarch
- 1 tablespoon Chinese cooking wine
- Canola oil
- Salt, to taste
- 3 large eggs
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 cup peas and carrots, thawed
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- Chopped green onions, for garnish
- Pepper, to taste
Directions:
With damp hands, break up any clumps in the cold, day-old rice and set it aside.
In one bowl, combine egg white, 3 teaspoons of cornstarch, Chinese cooking wine, 1 teaspoon of canola oil, and salt to taste. In another bowl, use the same mixture to marinate the chicken slices, and in a third bowl, marinate the beef slices. Allow them to marinate for 30 minutes, then drain well.
In a separate bowl, combine the shrimps with the remaining 1/2 teaspoon of cornstarch and salt to taste. Marinate for 10 minutes, then drain well.
In a wide pan or wok over medium heat, add enough oil to cover the meat. Cook the chicken for 2 to 3 minutes, or until lightly browned, stirring as needed. Remove the chicken and drain on paper towels.
Cook the beef in the same manner, stirring as needed until lightly browned. Remove the beef from the pan and set it aside.
Add the shrimps to the pan and cook for about 30 seconds on each side until they turn pink. Remove the shrimps from the pan and set them aside.
Remove any excess oil from the pan, then add 1 tablespoon of oil and heat until very hot. Add the eggs and cook, stirring to scramble and break them up, until they are just set and still slightly wet. Remove the scrambled eggs from the pan and keep them warm.
Wipe down the pan if needed, increase the heat to high, and add another 1 tablespoon of oil. Swirl the oil around the bottom of the pan until it is very hot.
Add the chopped onions and minced garlic to the pan and cook, stirring regularly, until they are softened. Then add the peas and carrots and cook, stirring regularly, for about 1 to 2 minutes, or until heated through. Remove this mixture from the pan and set it aside.
Add another 1 tablespoon of oil to the pan and swirl it around to coat the surface. Once the oil is hot, add the rice and spread it out over the pan’s surface. Cook the rice for about 1 to 2 minutes, until the grains begin to sizzle and turn slightly crispy. Spread the rice out again and cook for an additional 1 to 2 minutes.
In a small bowl, mix together the soy sauce, sesame oil, and sugar until the sugar is dissolved. Drizzle this soy sauce mixture over the rice.
Return the cooked chicken, beef, shrimps, peas and carrots, and scrambled eggs to the pan. Toss the rice and ingredients together to ensure an even distribution of flavors.
Season the House Special Fried Rice with salt and pepper to taste and continue to cook for another 1 to 2 minutes, or until everything is completely heated through.
Transfer the delicious House Special Fried Rice onto a serving platter, garnish with chopped green onions, and serve it hot.
Notes:
- For a vegetarian version, you can omit the meat and add more vegetables like broccoli, bell peppers, or mushrooms.
- Feel free to adjust the seasonings to suit your taste preferences.
- Make sure to use day-old cooked rice, as it prevents the rice from becoming mushy during stir-frying.
In conclusion, House Special Fried Rice is more than just a delectable dish; it’s a culinary journey filled with flavors, love, and cherished memories. This recipe has the power to transform ordinary rice into an extraordinary meal that brings families together and leaves everyone wanting seconds.
The magic lies in the marinated trio of tender meats, the burst of colors from the vibrant vegetables, and the perfect blend of savory and sweet seasonings. With each mouthful, you’ll experience a symphony of tastes that will take you on a gastronomic adventure.
Whether it’s a cozy family dinner, a weekend get-together with friends, or a special occasion worth celebrating, House Special Fried Rice is the go-to recipe that never disappoints. It has become a staple in our household, and I’m sure it will become a cherished favorite in yours too.
So, roll up your sleeves, gather your loved ones, and embark on this flavor-filled journey together. Prepare to be amazed by the sheer deliciousness of House Special Fried Rice, and watch as it becomes a beloved tradition in your home, just as it has in ours.
May every bite be a moment of joy, and may the memories created over this incredible dish be as delightful as the flavors it brings to your table. Happy cooking and happy eating!
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before marinating and cooking.
Can I use brown rice instead of white rice?
Absolutely! While white rice is traditionally used in this recipe, you can substitute it with brown rice for a nuttier and healthier alternative.
Can I use other meats like pork or seafood?
Definitely! This recipe is versatile, and you can experiment with various meats like pork or different types of seafood to create your own signature House Special Fried Rice.
How long can I store the leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the rice in a pan or microwave until thoroughly heated before serving.
House Special Fried Rice
Ingredients
- 600 g 4 cups cold, day-old cooked rice
- 115 g 1/4 lb. chicken breast, thinly sliced
- 115 g 1/4 lb. beef sirloin, thinly sliced
- 115 g 1/4 lb. large shrimps, peeled and deveined
- 1 egg white
- 4 teaspoons cornstarch
- 1 tablespoon Chinese cooking wine
- Canola oil
- Salt to taste
- 3 large eggs
- 1 small onion peeled and chopped
- 2 cloves garlic peeled and minced
- 1 cup peas and carrots thawed
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- Chopped green onions for garnish
- Pepper to taste
Instructions
- With damp hands, break up any clumps in the cold, day-old rice and set it aside.
- In one bowl, combine egg white, 3 teaspoons of cornstarch, Chinese cooking wine, 1 teaspoon of canola oil, and salt to taste. In another bowl, use the same mixture to marinate the chicken slices, and in a third bowl, marinate the beef slices. Allow them to marinate for 30 minutes, then drain well.
- In a separate bowl, combine the shrimps with the remaining 1/2 teaspoon of cornstarch and salt to taste. Marinate for 10 minutes, then drain well.
- In a wide pan or wok over medium heat, add enough oil to cover the meat. Cook the chicken for 2 to 3 minutes, or until lightly browned, stirring as needed. Remove the chicken and drain on paper towels.
- Cook the beef in the same manner, stirring as needed until lightly browned. Remove the beef from the pan and set it aside.
- Add the shrimps to the pan and cook for about 30 seconds on each side until they turn pink. Remove the shrimps from the pan and set them aside.
- Remove any excess oil from the pan, then add 1 tablespoon of oil and heat until very hot. Add the eggs and cook, stirring to scramble and break them up, until they are just set and still slightly wet. Remove the scrambled eggs from the pan and keep them warm.
- Wipe down the pan if needed, increase the heat to high, and add another 1 tablespoon of oil. Swirl the oil around the bottom of the pan until it is very hot.
- Add the chopped onions and minced garlic to the pan and cook, stirring regularly, until they are softened. Then add the peas and carrots and cook, stirring regularly, for about 1 to 2 minutes, or until heated through. Remove this mixture from the pan and set it aside.
- Add another 1 tablespoon of oil to the pan and swirl it around to coat the surface. Once the oil is hot, add the rice and spread it out over the pan's surface. Cook the rice for about 1 to 2 minutes, until the grains begin to sizzle and turn slightly crispy. Spread the rice out again and cook for an additional 1 to 2 minutes.
- In a small bowl, mix together the soy sauce, sesame oil, and sugar until the sugar is dissolved. Drizzle this soy sauce mixture over the rice.
- Return the cooked chicken, beef, shrimps, peas and carrots, and scrambled eggs to the pan. Toss the rice and ingredients together to ensure an even distribution of flavors.
- Season the House Special Fried Rice with salt and pepper to taste and continue to cook for another 1 to 2 minutes, or until everything is completely heated through.
- Transfer the delicious House Special Fried Rice onto a serving platter, garnish with chopped green onions, and serve it hot.
Leave a Reply