Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4

Enjoy restaurant-quality fried rice filled with shrimp, meat, and veggies. A savoury one-pot meal that you can easily and quickly make at home. And feel free to use your choice of protein and veggies for a personal touch. This House Special Fried Rice is a meal by itself, but you can enjoy this with your favourite Asian dishes to fire up your Chinese take-out experience!



4 c. cold, day-old cooked rice

1/4 lb chicken breast, thinly sliced

1/4 lb beef sirloin, thinly sliced

1/4 lb large shrimps, peeled and deveined

1 Egg white

4 tsp cornstarch

1 tbsp Chinese cooking wine

canola oil


3 large Eggs

1 small onion, peeled and chopped

2 cloves garlic, peeled and minced

1 c. peas and carrots thawed

2 tbsp soy sauce

1/2 tsp sesame oil

1 tsp sugar

green onions, chopped


How to make House Special Fried Rice

Step 1: Break the clumps and separate the rice grains using your wet hands. Set aside.

Step 2: Place the egg white, 3 tsp cornstarch, Chinese cooking wine, a tsp canola oil, and salt in a bowl. Mix to combine, then divide into two bowls.

Step 3: In the other bowl, add the slices of chicken, stirring well to completely coat the chicken. Set aside to marinate the chicken for at least 30 minutes. Then, drain well.

Step 4: In one bowl, add the slices of beef and toss to coat. Let the beef marinate for at least 30 minutes, then drain well.

Step 5: Mix the shrimp, the rest of the half tsp cornstarch, and salt in a bowl. Leave to marinate for at least 10 minutes, then drain well.

Step 6: Add enough oil in a wide pan or wok to cover the meat. Heat over medium heat, then add the chicken and cook for about 2 to 3 minutes, stirring as needed until lightly brown. Add in the beef and continue to cook for another 2 to 3 minutes, stirring often, until lightly brown. Take the chicken out using a slotted spoon and transfer it to paper towels to drain.

Step 7: In a single layer, add the shrimps and cook for approximately 30 seconds. Flip and cook for 20 to 30 seconds more until pink. Take out of the pan and set the cooked shrimp aside.

Step 8: Drain the excess grease and wipe the pan clean. Add a tbsp oil, swirling across the bottom, then add in the eggs and scramble until just set but still a little wet. Remove from the pan and keep the eggs warm.

Step 9: Wipe the pan clean. Adjust the heat to high and add in a tbsp oil, swirling across the bottom until the oil is smoking hot. Then, add in the onions and garlic and saute until soft. Add in the peas and carrots and continue to cook for another minute or two while stirring until heated through. Set aside when done.

Step 10: To the now-empty pan, heat another tbsp of oil. Add the rice once the oil is very hot, spreading over the surface. Cook for approximately 1 to 2 minutes until the grains start to sizzle. Toss and spread the rice again, cooking for another minute or two.

Step 11: Place the soy sauce, sesame oil, and sugar in a small bowl and stir until the sugar has dissolved. Over the rice, drizzle the soy sauce mixture. Add the beef, chicken, shrimps, peas, carrots, and scrambled eggs to the pan. Toss to distribute evenly. To taste, season with salt and pepper.

Step 12: Cook further until the dish is heated through. This takes another minute or two. When done, remove from the heat and transfer onto a serving platter. Serve hot, garnished with some green onions. Enjoy!

Nutrition Facts:

Calories: 534kcal | Carbohydrates: 55g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 228mg | Sodium: 863mg | Potassium: 463mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3502IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 3mg


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