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House Special Fried Rice

House Special Fried Rice Recipe

5 from 26 votes
House Special Fried Rice is the perfect one-pot dish– made with a combo of frozen brown rice and cauliflower rice and loaded with chicken, shrimp, steak, and eggs for mega protein.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Course: Dinner, Lunch
Cuisine: Chinese

Ingredients

  • 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)

Instructions

  • 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 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.
    Fried Rice in a wok with sriracha

Video

Notes

Refrigerate leftovers within 2 hours of cooking for up to 3 days.
Freeze leftovers for up to 3 months.

Nutrition

Serving: 11/2 cups (generous), Calories: 432kcal, Carbohydrates: 40.5g, Protein: 35g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 200mg, Sodium: 598.5mg, Fiber: 4g, Sugar: 3g
- WW Points: 7