Chinese Takeaway Style Special Fried Rice

Special fried rice is an ever-popular dish on British-Chinese takeaways, my homemade version is fully loaded and cooks in around 20 minutes.

My take on this dish combines beef, pork and chicken with cocktail prawns along with peas, carrots and sweetcorn and is endlessly customisable.

Fully Loaded Egg Fried Rice

I love Chinese fakeaway dishes and my site is littered with examples. Everything from classic dishes like kung pao chicken, and chicken egg foo yung to more esoteric recipes like plum and duck stir fry.

My latest recipe is fully-loaded Chinese-takeaway inspired special fried rice. When I first left home and went to university, I swear I lived on the stuff for the first semester.

It was the cheapest meal on the menu and back then I had no idea how to cook.

Now I am much more likely to cook a standard egg fried rice and serve it as a starter, but this dish holds a firm place in my heart.

I tend to trim off bits of pork tenderloin, steak or chicken thigh when I am cooking other dishes, freeze it and when I have enough I will make this recipe.

It does require a little bit of planning as you need to have cooked and cooled rice, but after that, it is all done in around 20 minutes.

Frequently Asked Questions

Does the rice have to be cooked in advance?

Yes, it is very important that the rice is “dry” when it goes into the pan, if it is not it will steam and not fry. This will lead to a claggy and heavy dish.

Cooking the rice in advance and cooling it in the fridge is the best way to achieve this.

Can I use a packet of cooked rice?

Yes, but you do need to ensure that it is made for frying straight from the packet. I tested this with Tilda steamed basmati rice and it worked well.

Can I use other ingredients?

Yes, use whatever you like, but when it comes to the meat make sure it is not too fatty and is suited to quick cooking.

Leftover Chinese-influenced cooked meat also makes a great addition, as would some queenie scallops.

When it comes to veg, go wild and crazy, peppers, courgettes, and even cauliflower and broccoli work well if you cut them up small enough.

You could even throw some nuts in, cashews work particularly well!

Do I have to defrost the prawns, peas and sweetcorn?

Yes, heat is an important part of stir-frying and frozen vegetables reduce that heat and slow down the cooking process.

Serving Suggestions

I typically eat special fried rice as a simple satisfying main course, it is properly fully loaded and delicious.

That does not mean that it cannot be enjoyed as a side, but it works particularly well as part of a Chinese takeaway-inspired spread.

I would start off with some Chinese hot and sour soup, pork yuk sung and prawn crackers or prawn toast.

I’d also include dishes like Chinese spare ribs or braised pork knuckle in Chinese black bean sauce.

A bit of tofu would go down a storm too, maybe something like this tofu in black bean sauce.

Equipment Used

I only name-check specific brands of equipment if I feel that they make a material difference to a recipe. But ff you have any questions, feel free to ask them in the comments section below the recipe.

• Stovetop.
• Wok, I use a large carbon steel wok.
• Sharp kitchen knife.
• Chopping board.
• Sieve to defrost the prawns, peas and sweetcorn.
• Weighing scales and or measuring cups and spoons.
• Prep bowls.

Special Fried Rice Step-by-Step Photos

1. Add the sliced chicken, pork and beef into a bowl and add in the oyster sauce mix to combine and set aside to marinade while you prepare the other ingredients.
   
2. Heat a wok over high heat and add a tablespoon of oil, followed by the meat mix and stir fry for 60-90 seconds, then remove from the pan and set aside.
   
3. Add the remaining oil and the beaten egg and stir fry for 30-60 seconds.
   
4. Add the carrots and white tops of the spring onions, MSG and white pepper, and stir fry for 30 seconds.
   
5. Add the cooked rice and cook for 1-2 minutes, stirring continuously, then push the rice to the side and pour in the soy sauce and Shaoxing wine, allow to bubble, then mix into the rice.
   
6. Return the meat mix to the pan along with the prawns, peas and sweetcorn and stir fry for 60-90 seconds.
   
7. Just before serving, toss the spring onions mix through. Serve hot with an additional sprinkle of spring onions.