The secret of this fully-loaded House Fried Rice is in the sauce which gives it a restaurant quality taste.
For the Sauce
- 1 tbsp Oyster Sauce
- 1.5 tbsp soy sauce (regular or low sodium)
- 1.5 tsp dark soy sauce
- 1 tsp roasted sesame oil
For the Fried Rice
- 3 cups medium grain rice, chilled fresh or leftovers
- 3 tbsp oil (vegetable, canola or peanut), separated
- 2 eggs, lightly beaten
- 2 cloves garlic, minced (about 2 tsp)
- 2 tsp ginger paste
- 3/4 cup diced onion (white or yellow)
- 1 cup frozen peas
- 1/4 cup thinly sliced carrots rounds
- 1 tbsp mirin (Asian sweet cooking wine and rice seasoning)
- 6 oz shrimp, any variety, peeled and cooked, tails on (i used colossal)
- 4 oz chicken, pounded thin, sliced and saute (or leftover roasted)
- 4 oz beef steak, pounded thin, sliced thin and sauteed
- 3 scallions, thinly sliced, divided
- Salt and Pepper, to taste
- sliced scallions
- Sesame Oil for drizzling
- toasted sesame seeds
- It’s best for this recipe to prepare everything you will need before starting. Chop and measure everything. Once you start cooking, it really comes together fast.
- Combine the sauce ingredients together in a small bowl. Set aside.
- Heat the skillet on high until it is good and hot. Add 1 tbsp oil and add eggs and scramble. Remove eggs to a plate and set aside.
- Add the shrimp to the hot skillet, season with salt and pepper and cook about 1 – 2 minutes per side; or until the shrimp turn a light pink color and the tails curl in. Remove to a plate and set aside.
- Add chicken and saute until the chicken is cooked through and the juices are clear. Remove to the plate with the shrimp and set aside.
- Add the beef strips into the hot skillet. Season with salt and pepper. Cook for 1-2 minutes or until your desired doneness is achieved. I saute mine just to a medium. They will finish cooking with transfer heat when they are added back to the pan. Remove to the plate with the chicken and shrimp and set aside.
- Add the remaining oil, add the garlic and ginger paste. When it just starts to sizzle and become aromatic, add the onions and fry until golden brown, about 2 minutes.
- Next, add the peas, carrots, and mirin. The mirin will bubble rapidly. Allow this to simmer until it is mostly evaporated and the vegetables are tender.
- Return the meats to the pan along with the rice, eggs, the scallions, and sauce. Stir to coat the rice with the sauce.
- To get a nice crispy rice, allow it to sit for 30 seconds or so to allow caramelization on the rice, if crispiness in not desired, stir until the rice is heated through.
- Taste and adjust seasonings. If desired, add more soy sauce.
- Optional garnishes include scallions, sesame oil, toasted sesame seeds, and sriracha sauce (spicy).
- Starting with well-chilled rice guarantees, it won’t clump up as you stir-fry it.
- Frying in smaller batches helps to compensate for the low heat of Western stove tops vs. the butane wok burners used in restaurants.
- Chinese cooking wine is the secret ingredient here. It’s the one thing that makes this fried rice taste like restaurant quality.
- For MSG free recipe substitute [easyazon_link identifier=”B0006Z7NNG” locale=”US” tag=”kitchdream-20″]Bragg Liquid Aminos[/easyazon_link] for the Soy Sauce.
- Category: Main meal, side
- Method: stove top
- Cuisine: Asian, Chinese
Keywords: Fully Loaded “House” Fried Rice, 30 minute meals, Asian, beef, budget friendly, budget meals, entree, homemade, MSG free, sauce, seafood