Shrimp and Egg Over Rice Sliced Beef and Egg Over Rice

Firm Special Fried Rice loaded with shrimp, meat, and veggies for a tasty one-pot meal. Acquire how to make a restaurant-worthy homemade version using ane simple technique!

Firm Special Fried Rice

• 1 Ingredient options
• 2 Keeping meat moist and tender
• three Cooking tips
• 4 How to serve and shop
• 5 More fried rice recipes
• vi House Special Fried Rice

House special fried rice is ane of my favorite things to order when I crave Asian food, and I am thrilled to share my accept on it on the web log. I am sure you'll love this hearty dish as much as I do!

Generous portions of shrimp, beef and craven along with the eggs and vegetables make this stir-fried rice a delicious and filling dish, but you lot can definitely use your choice combination of protein and veggies. It's a delicious style to whip up a scrumptious meal from yesterday'southward leftover steamed rice and whatsoever odds and ends you accept on manus!

Ingredient options

I like to use peas and carrots, merely bean sprouts, immature corn, bamboo shoots, green bell pepper strips, and spring onions are equally wonderful additions.  I as well went all out with shrimp and thin slices of beef sirloin and chicken chest. 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 saccharide to add a sweet and savory taste and a few drizzles of sesame oil to boost scent and flavor.

Keeping meat moist and tender

Although making fried rice is pretty straightforward, this recipe requires a little more involved cooking procedure, making information technology extra special. I process I utilise and highly recommend is the Chinese cooking technique, velveting.

The shrimp and the thin slices of beef and craven are get-go marinated in cornstarch and then quickly fair-skinned in hot oil earlier 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 loftier-heat cooking required in stir-frying.

Cooking tips

• For the best resulsts, apply cold day-quondam old rice. If using freshly cooked, spread out the rice in a sparse layer on a blistering sheet and stick in the fridge for a few hours to dry out and completely cool.
• Making fried rice is a quick process so brand sure all the ingredients are prepped and set to go.
• Cut the meat in uniform, bite sizes for fast and even cooking. To brand slicing easier, freeze the beef sirloin and chicken breast until slightly business firm beforehand.
• Use a wok or a broad pan for like shooting fish in a barrel distribution of the ingredients without spilling and to give the rice plenty space to toast nicely.
• Melt on high heat to prevent the rice from sticking to the surface and to requite it a nice, toasty flavor.
• Add liquid seasonings sparingly lest the rice becomes mushy from the excess moisture.

How to serve and store

• House special fried rice is delicious as a side dish or a consummate meal in itself. Serve with chow mein and sweet fire chicken for Chinese take-out nighttime!
• Permit leftovers to absurd completely before storing in airtight containers or resealable bags. Refrigerate for up to three days or freeze for up to three 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 forestall common cold spots along with overcooked sections. Transfer the rice in an oven-safe baking dish, pic a few drops of water on the surface of the rice, and comprehend the dish tightly with foil to trap in moisture.

More fried rice recipes

Pineapple fried rice stir-fry is the perfect apply for day-old rice. Information technology'southward loaded with curry-flavored rice, shrimp, craven, raisins, and cashews for a hearty and tasty side dish or a complete meal in itself.

Become Recipe

Did y'all make this? Be sure to get out a review below and tag me @kawalingpinoy on Facebook and Instagram!

four Servings

• 4 cups common cold, solar day-former cooked rice
• 1/4 pound chicken breast, thinly sliced
• 1/4 pound beef sirloin, thinly sliced
• 1/4 pound large shrimps, peeled and deveined
• ane egg white
• 4 teaspoons cornstarch
• 1 tablespoon Chinese cooking wine
• canola oil
• table salt
• 3 large eggs
• 1 modest onion, peeled and chopped
• ii cloves garlic, peeled and minced
• 1 cup peas and carrots thawed
• 2 tablespoons soy sauce
• i/two teaspoon sesame oil
• one teaspoon sugar
• green onions, chopped
• pepper

• With moisture easily, break clumps and separate rice grains. Set aside.

• In a bowl, combine egg white, three teaspoons of the cornstarch, Chinese cooking wine, 1 teaspoon canola oil, and salt to taste. Split into ii bowls.

• Add chicken slices in the other basin and stir well to fully coat. Marinate for nearly xxx minutes and drain well.

• Add beef slices in one bowl and stir well to fully glaze. Marinate for thirty minutes and drain well.

• In a bowl, combine shrimp, the remaining 1/2 teaspoon cornstarch, and salt to gustatory modality. Marinate for 10 minutes and drain well.

• In a wide pan or wok over medium heat, heat enough oil to encompass the meat. Add chicken and cook, stirring equally needed, for about ii to iii minutes or until lightly browned.

• Add beefiness and melt, stirring equally needed, for about 2 to 3 minutes or until lightly browned. With a slotted spoon, remove chicken from pot and drain on paper towels.

• Add together shrimps in a single layer and cook for about 30 seconds. Plough and cook for another 20 to 30 seconds or just until color changes to pink. Remove from the pan and set aside.

• Remove excess oil from the pan and wipe downwardly as needed. Add 1 tablespoon of oil and swirl beyond the bottom of the pan. Add together eggs and cook, stirring to scramble and break up, until only set up and notwithstanding slightly wet. Remove from pan and keep warm.

• Wipe down the pan as needed. Increase heat to high and add 1 tablespoon of oil. Swirl across the lesser of the pan and heat until very hot.

• Add onions and garlic and melt, stirring regularly, until softened. Add together peas and carrots and cook, stirring regularly, for about 1 to ii minutes or until heated through. Remove from pan and prepare aside.

• Add another 1 tablespoon of oil and swirl to coat insides of the pan. Heat until very hot. Add together rice and spread over the surface of the pan for about 1 to two minutes or until grains brainstorm to sizzle and so turn. Spread again over the surface of wok and cook for another 1 to 2 minutes.

• In a small bowl, combine the soy sauce, sesame oil, and sugar. Stir until sugar is dissolved. Drizzle soy sauce mixture over rice.

• Return beef, craven, shrimps, peas and carrots, and scrambled eggs to the pan. Toss the rice to evenly distribute ingredients.

• Season with table salt and pepper to sense of taste. Go along to cook for another i to 2 minutes or until completely heated through.

• Transfer onto a serving platter and garnish with green onions. Serve hot.

If using freshly cooked rice, spread out the rice in a thin layer on a baking sheet and stick in the fridge for a few hours to dry out out and completely cool.

Calories: 534 kcal , Carbohydrates: 55 g , Protein: 30 g , Fatty: twenty g , Saturated Fat: three g , Cholesterol: 228 mg , Sodium: 863 mg , Potassium: 463 mg , Fiber: 2 g , Sugar: three g , Vitamin A: 3502 IU , Vitamin C: eight mg , Calcium: 100 mg , Iron: three mg

"This website provides approximate nutrition information for convenience and as a courtesy just. Nutrition information is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators."

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