Description
House Special Fried Rice is my FAVORITE fried rice recipe! The perfect healthy one-pot dish made with chicken, shrimp and steak.
Yield: 4servings | Serving Size: 11/2 cups (generous)
Ingredients
8ouncespeeled and deveined shrimp, chopped
6ouncesthin sliced chicken breast cutlet, sliced into 1/4 inch thin strips
6ouncesthin sliced sirloin steak, sliced into 1/4 inch thin strips
1/4teaspoonkosher salt
2 1/2teaspoonsvegetable or canola oil, divided
1tablespoonchopped fresh ginger
2garlic cloves, chopped
4medium scallions, thinly sliced, whites and greens separated
2cupsfrozen riced cauliflower
3cupscooked cold leftover brown rice, preferably short-grain
2large eggs, beaten
2tablespoonssoy sauce, or gluten-free Tamari
1tablespoonrice vinegar
1 1/2teaspoonstoasted sesame oil
Sriracha or Chile-garlic sauce, optional for serving
Instructions
- 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.
