Beef Chicken and Shrimp Fried Rice
Business firm Special Fried Rice loaded with shrimp, meat, and veggies for a tasty i-pot meal. Learn how to make a restaurant-worthy homemade version using one simple technique!
- 1 Ingredient options
- two Keeping meat moist and tender
- 3 Cooking tips
- 4 How to serve and store
- 5 More fried rice recipes
- 6 House Special Fried Rice
Business firm special fried rice is i of my favorite things to order when I crave Asian food, and I am thrilled to share my take on information technology on the web log. I am sure y'all'll love this hearty dish as much as I do!
Generous portions of shrimp, beefiness and craven along with the eggs and vegetables brand this stir-fried rice a delicious and filling dish, only yous can definitely use your option combination of protein and veggies. It's a delicious way to whip up a scrumptious repast from yesterday'due south leftover steamed rice and whatever odds and ends you have on manus!
Ingredient options
I similar to use peas and carrots, merely 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 chest. Feel gratuitous to swap with diced ham, Chinese sausage, char sui pork, or whatever meat y'all accept on manus.
Seasonings are a elementary mix of soy sauce and saccharide to add a sweet and savory gustation and a few drizzles of sesame oil to boost odour and season.
Keeping meat moist and tender
Although making fried rice is pretty straightforward, this recipe requires a little more than involved cooking process, making information technology extra special. Ane procedure I utilize 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 and so rapidly blanched in hot oil before beingness briefly tossed in the wok with the ingredients. Though information technology requires more work, this extra stride ensures the meat stays moist, tender, and velvety fifty-fifty with the high-heat cooking required in stir-frying.
Cooking tips
- For the best resulsts, employ cold mean solar day-erstwhile old rice. If using freshly cooked, spread out the rice in a thin layer on a baking sail and stick in the fridge for a few hours to dry out out and completely cool.
- Making fried rice is a quick procedure and so brand sure all the ingredients are prepped and set up to go.
- Cut the meat in compatible, bite sizes for fast and fifty-fifty cooking. To make slicing easier, freeze the beef sirloin and chicken chest until slightly firm beforehand.
- Use a wok or a wide pan for easy distribution of the ingredients without spilling and to requite the rice enough space to toast nicely.
- Cook on high heat to forbid the rice from sticking to the surface and to give it a nice, toasty flavor.
- Add liquid seasonings sparingly lest the rice becomes mushy from the excess moisture.
How to serve and shop
- House special fried rice is delicious as a side dish or a complete meal in itself. Serve with chow mein and sugariness fire chicken for Chinese have-out dark!
- Allow leftovers to cool completely before storing in airtight containers or resealable numberless. Refrigerate for up to three days or freeze for upwardly to 3 months.
- To reheat, thaw completely, and warm-up private 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 prevent cold spots along with overcooked sections. Transfer the rice in an oven-safe blistering dish, flick a few drops of water on the surface of the rice, and cover the dish tightly with foil to trap in moisture.
Did you make this? Be sure to get out a review below and tag me @kawalingpinoy on Facebook and Instagram!
Servings
- 4 cups cold, day-old cooked rice
- 1/4 pound craven chest, thinly sliced
- i/four pound beef sirloin, thinly sliced
- ane/4 pound large shrimps, peeled and deveined
- one egg white
- 4 teaspoons cornstarch
- 1 tablespoon Chinese cooking wine
- canola oil
- salt
- iii large eggs
- i pocket-sized onion, peeled and chopped
- two cloves garlic, peeled and minced
- 1 cup peas and carrots thawed
- 2 tablespoons soy sauce
- one/2 teaspoon sesame oil
- 1 teaspoon sugar
- green onions, chopped
- pepper
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With wet hands, break clumps and separate rice grains. Set aside.
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In a bowl, combine egg white, 3 teaspoons of the cornstarch, Chinese cooking wine, 1 teaspoon canola oil, and salt to gustatory modality. Divide into two bowls.
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Add together chicken slices in the other bowl and stir well to fully glaze. Marinate for nigh 30 minutes and drain well.
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Add beef slices in ane basin and stir well to fully coat. Marinate for thirty minutes and bleed well.
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In a basin, combine shrimp, the remaining ane/two teaspoon cornstarch, and salt to taste. Marinate for x minutes and bleed well.
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In a wide pan or wok over medium rut, estrus enough oil to cover the meat. Add chicken and melt, stirring as needed, for about 2 to 3 minutes or until lightly browned.
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Add beef and cook, stirring every bit needed, for about two to iii minutes or until lightly browned. With a slotted spoon, remove chicken from pot and bleed on paper towels.
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Add shrimps in a single layer and cook for near 30 seconds. Turn and cook for another 20 to 30 seconds or but until color changes to pink. Remove from the pan and set aside.
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Remove excess oil from the pan and wipe down as needed. Add together 1 tablespoon of oil and swirl across the bottom of the pan. Add together eggs and cook, stirring to scramble and pause up, until just set and still slightly wet. Remove from pan and continue warm.
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Wipe downwards the pan every bit needed. Increase oestrus to high and add together one tablespoon of oil. Swirl across the lesser of the pan and heat until very hot.
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Add onions and garlic and cook, stirring regularly, until softened. Add peas and carrots and cook, stirring regularly, for almost 1 to two minutes or until heated through. Remove from pan and gear up aside.
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Add another 1 tablespoon of oil and swirl to coat insides of the pan. Estrus until very hot. Add together rice and spread over the surface of the pan for almost i to two minutes or until grains begin to sizzle and and so turn. Spread once again over the surface of wok and cook for some other one to 2 minutes.
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In a small bowl, combine the soy sauce, sesame oil, and sugar. Stir until sugar is dissolved. Drizzle soy sauce mixture over rice.
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Return beefiness, chicken, shrimps, peas and carrots, and scrambled eggs to the pan. Toss the rice to evenly distribute ingredients.
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Season with salt and pepper to gustatory modality. Continue to cook for another ane to 2 minutes or until completely heated through.
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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 blistering sheet and stick in the fridge for a few hours to dry and completely cool.
Calories: 534 kcal , Carbohydrates: 55 g , Protein: thirty yard , Fatty: 20 g , Saturated Fat: iii g , Cholesterol: 228 mg , Sodium: 863 mg , Potassium: 463 mg , Cobweb: 2 chiliad , Saccharide: 3 one thousand , Vitamin A: 3502 IU , Vitamin C: 8 mg , Calcium: 100 mg , Iron: three mg
"This website provides approximate nutrition information for convenience and every bit a courtesy simply. Nutrition data is gathered primarily from the USDA Nutrient Composition Database, whenever available, or otherwise other online calculators."
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