House Special Fried Rice is the BEST fried rice recipe!! 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.
House Special Fried Rice
Fried rice is one of my favorite foods! I love it so much and crave it frequently. If we order it at a Chinese restaurant, I usually get the house special fried rice made with beef, shrimp, pork and chicken. There’s never enough protein and vegetables to make it a main dish, so I set out to make it myself with a healthier twist. This quick stir-fry has 35 grams of protein per serving, plus the cauliflower adds a healthy dose of veggies. For more of my favorite fried rice recipes, try my Spicy Shrimp Fried Rice Recipe, Low-Carb Cauliflower Fried Rice, or Vegetarian Asian Edamame Fried Rice.
You can use any leftover rice to make this easy fried rice recipe. I prefer brown rice since I conveniently always have frozen brown rice (I love Trader Joe’s) in my freezer. I even sneaks in some cauliflower rice for added veggies that no one can pick out. And good news – my cauliflower-adverse husband never realized. It’s also loaded with shrimp, steak, and chicken, plus egg for protein.
- Day-old rice, or frozen such as brown rice, white rice, long grain rice or jasmine rice.
- Any vegetables you have in your fridge, such as riced cauliflower, peas, carrots, etc.
- Add protein, here I used a combo of shrimp, steak, chicken and eggs. Switch it up and use salmon, or keep it vegetarian with tofu and edamame.
- Add flavor with soy sauce or low-sodium soy sauce and sesame oil
- Add aromatics such as garlic, scallions (green onions), or onions and ginger.
- Spice it up with Sriracha.
How To Make Fried Rice
- First, you need to get your ingredients ready.
- Next, season your shrimp, chicken, and steak with kosher salt.
- Heat up a large nonstick wok or deep skillet over medium-high heat, and when it’s hot, spritz with oil and add the sliced steak. Cook for about 2 to 3 minutes, turning halfway, then set aside on a plate.
- Add the sliced chicken to the same skillet and cook for 2 to 3 minutes, stirring occasionally, until it’s no longer pink. Set it aside with the beef.
- Now add the chopped shrimp to the skillet and cook for 2 to 3 minutes, stirring occasionally, until it’s pink and cooked through. Set it aside with the other meats.
- Heat up 1 teaspoon of oil and add the chopped fresh ginger, chopped garlic, and sliced scallion whites to the skillet and cook, stirring, until fragrant, about 1 minute.
- Add the frozen riced cauliflower to the skillet and cook, stirring occasionally, until it’s heated through, 3 to 4 minutes. Push the cauliflower mixture to one side of the skillet.
- Add the remaining 1 1/2 teaspoons of oil to the other side of the skillet and swirl around to coat the surface. Add the cooked cold leftover rice in an even layer on the oiled side of the skillet. Cook without stirring for 2 to 3 minutes, or until the bottom becomes slightly crispy. Continue to cook, stirring occasionally, for 1 to 2 minutes or until combined.
- With a spoon or spatula, push the rice to one side of the skillet. Crack the beaten eggs onto the other side. Cook, constantly stirring the egg, for 30 to 60 seconds or until you have scrambled eggs. Mix the cooked rice and egg together to thoroughly combine.
- Return the reserved shrimp, steak, chicken, and sliced scallion greens to the skillet and toss until warmed through. Stir in the soy sauce or gluten-free tamari, rice vinegar, and toasted sesame oil.
- Serve immediately and enjoy! You can add sriracha or chile-garlic sauce to taste, if desired.
Fried Rice Sauce:
To make a simple yet flavorful sauce for fried rice, this is my go-to:
- soy sauce
- rice vinegar
- sesame oil
- serve the rice with sriracha if you prefer it spicy
Easy Fried Rice Variations:
- If you don’t have frozen rice, you can cook your own. Thoroughly refrigerate it before making the fried rice – cold rice fries better than warm rice. White, jasmine or black rice will work here too.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Simplify: If you don’t want to use all three proteins, skip one and double up on another.
- Vegetables: Add in some frozen peas or bell pepper for an extra veggie.
- Make it vegetarian by omitting the meat and swapping in tofu and edamame like my edamame fried rice.
- Make it low-carb by swapping the rice for veggie rice like this cauliflower fried rice recipe.
- Cajun: for a fun twist, make this Cajun Fried Rice with andouille sausage and shrimp.
More Fried Rice Recipes You’ll Love:
- Pineapple Shrimp Fried Rice
- Brown Fried Rice
- Quinoa Fried Rice
- Thai Chicken Fried Rice
- Cauliflower Fried Rice with Leftover Ham
House Special Fried Rice
- 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
- 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.
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Freeze leftovers for up to 3 months.