House Special Fried Rice

What’s new

This recipe was originally published on October 7, 2018, and we've made some exciting updates! We've refreshed the pictures, numbered the instructions for easier following, expanded the substitutions and variations section to offer more options, added a prep tips section to ensure smooth cooking, and included "jump to" links for simple navigation.

Ingredients

• White rice – We use long-grain white rice; you can use leftovers or make it fresh. For the best fried rice, use cold rice. You’ll need about 4-5 cups of cooked rice. For step-by-step instructions and tips, visit our article on how to make white rice.
• Shrimp – Medium shrimp work well because, once cooked and slightly shrunken, they’ll still have a nice size. We usually buy frozen, easy-to-peel, deveined shrimp. Defrost overnight in the refrigerator, or place the shrimp in a large colander and defrost under running cold water while peeling. Then, pat them dry with a paper towel.
• Chicken – Use boneless, skinless chicken breast (or chicken thighs—they work too), trimmed of any fat.
• Ham – This is a great recipe for leftover ham, or you can use ham steaks. These are usually found in the refrigerated packaged meat section, often near the bacon.
• Eggs – Scrambled eggs are a must for fried rice. They add color, flavor, and nutrients.
• Produce – White onion and bean sprouts. Look for the sprouts in the produce section with other pre-packaged Asian ingredients, or check specialty supermarkets. If you can’t find them, frozen mixed vegetables are a good substitute.
• Soy sauce – Use low-sodium soy sauce to cut down on the salt.
• Herbs and spices – Garlic, ginger powder, and green onions bring plenty of flavor to the fried rice.
• See the recipe card for quantities and preparation.

How to make house special fried rice

Beat the eggs in a medium bowl. Heat 1 teaspoon of oil in a non-stick skillet over medium heat. Add the eggs and stir with a wooden spoon or spatula until fully cooked, about 2–3 minutes. Remove from heat and set aside.

1. Heat the remaining 1½ tablespoons of oil in a large, deep non-stick skillet or wok over medium-high heat. When the oil is hot, add the chicken, spreading it out in a single layer. Sprinkle with a pinch of salt and cook for 1–1½ minutes.
2. Flip the chicken in sections and arrange it in one layer again. Cook for another 1–1½ minutes, then stir well.
3. Add the shrimp and diced white onions to the pan. Cook for 2 minutes, stirring almost constantly.
4. Add the cubed ham, garlic, and ginger powder. Stir well and cook for 1–2 minutes, stirring frequently, until the shrimp is cooked through (no longer translucent, curled, and pink).

5. Add the white rice and stir to combine. Cook for 1–2 minutes, stirring constantly, until the rice is hot and steaming slightly.
6. Stir in the cooked eggs and bean sprouts. Mix well.
7. Add the soy sauce, stirring constantly to coat all the ingredients. Lower the heat to medium-low and continue stirring until the rice is evenly coated.
8. Sprinkle in the green onions and stir. Reduce the heat to low, cover, and cook for 5–10 minutes to let the flavors meld.

Taste the rice and add salt, if needed. (As a reference, we didn’t add extra salt to ours.) Serve and garnish with extra green onions, if desired.

Substitutions and variations

• Sprouts: If you’d rather not use bean sprouts, substitute with frozen vegetables. Good choices include peas, carrots, green beans, corn, or a mix of these. During prep, cook the frozen vegetables according to the package directions, but only for half the recommended time. You just want to defrost them; they’ll finish cooking with the fried rice. Be sure to drain them well before adding.
• Ginger: Use fresh ginger if you have it on hand. Substitute 1 teaspoon fresh ginger for ½ teaspoon powdered ginger.
• Proteins: This is a great recipe to use up leftovers. If you have leftover pork chops, ham, or other proteins, dice them up and toss them in!
• Soy sauce: For a gluten-free option, use tamari in place of soy sauce. Coconut aminos work as a soy-free alternative, though they are slightly sweeter. Substitute either at a 1:1 ratio for the soy sauce and adjust the salt level to taste.
• Rice: If you prefer, use brown rice or jasmine rice. Be sure to cook it and chill it first for the best texture.

Storing and reheating instructions

• Refrigerator: Store leftovers in an airtight container and refrigerate for 3–4 days.
• Freezer: To freeze, let the rice cool completely, then transfer it to an airtight, freezer-safe container or zip-top bag. Label it with the date and freeze for up to 3 months.
• Reheating: If frozen, thaw the rice in the refrigerator overnight. To reheat, place the desired amount in a non-stick skillet over medium to medium-low heat. Stir occasionally until heated through, about 5–7 minutes. Alternatively, microwave the rice in a microwave-safe dish in 30-second intervals, stirring in between, until hot.
• Reheating tip: Add a splash of water or soy sauce while reheating to keep the rice moist and flavorful.
• Food Safety: Rapid cooling is important to prevent bacterial growth. Cool cooked rice quickly by spreading it in a thin layer on a baking sheet or placing it in shallow containers before refrigerating. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture or FoodSafety.gov.