3cupsmedium grain rice, chilled fresh or leftovers
3tbspoil(vegetable, canola or peanut), separated
2eggs, lightly beaten
2clovesgarlic, minced (about 2 tsp)
3/4cupdiced onion(white or yellow)
1/4cupthinly sliced carrots rounds
1tbspmirin(Asian sweet cooking wine and rice seasoning)
6ozshrimp, any variety, peeled and cooked, tails on (i used colossal)
4ozchicken, pounded thin, sliced and saute (or leftover roasted)
4ozbeef steak, pounded thin, sliced thin and sauteed
3scallions, thinly sliced, divided
Salt and Pepper, to taste
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.
House Fried Rice
Amount Per Serving (1 1/5)
Calories 728Calories from Fat 126
% Daily Value*
Saturated Fat 2g10%
Vitamin A 1662IU33%
Vitamin C 20mg24%
Vitamin D 1µg7%
Vitamin E 2mg13%
Vitamin K 31µg30%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.