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!
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, but feel free to swap with diced ham, Chinese sausage, char sui pork.
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. Feel free to kick it up with kecap manis or oyster sauce.
Keeping meat moist and tender
Although making fried rice is pretty straightforward, this recipe requires a little more involved cooking process which makes 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 briefly tossed in the wok with the rest of the ingredients. This extra step though requires more work, ensures the meat stays moist, tender, and velvety even with the high-heat cooking required in stir-frying.
For the best texture, use cold day-old old rice, If using freshly cooked, spread out the rice in a thin layer on a baking sheet and stick in the fridge for a few hours to dry out and completely cool.
Making fried rice is a quick process so make sure all the ingredients are prepped and ready to go.
Add liquid seasonings sparingly lest the rice becomes mushy from the excess moisture.
How to serve