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Chinese Special Fried Rice Quick & Easy

My Chinese Special Fried Rice recipe is a wonderfully comforting and super quick meal or side dish you can cook in 20 minutes!

Portrait image of Chinese Fried rice served in bowls decorated with an Asian stylised design

What Makes this Rice Special?

It is basically a fully loaded egg fried rice.

So what’s in special egg fried rice? It has everything in it, seafood AND chicken AND pork AND maybe beef AND vegetables!

It is the meal that I ate the most during my first semester at university!

I have no idea how I am still alive as I probably ate it 4 or 5 times a week form a local takeaway.

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

My version of this Chinese egg fried rice hooks in all of the classic flavours with great quality ingredients.

I serve it as a simple main at home, but you could serve this as a side dish for everything from my kung pao chicken to my plum and duck stir fry.

Portrait close up image of a Chinese style fried rice dish featuring cocktail shrimp, fried pork and spring onions

Cooking Hints!

So… How do we make special fried rice? Starting at the beginning we need rice!

That rice needs to be cooked and I find that this works better recipe if that rice is chilled.

I use basmati rice and cook some up the night before, you can use leftover rice if you have some. 

If you want to cook and use the rice for this recipe you will need to allow about an hour to get the rice nicely chilled.

Cook the rice as you normally would. I’m a big pan of salted water kinda guy when it comes to cooking rice, but if you struggle with that my friend has a handy guide to buying a rice cooker.

Then spread it out on a tray in a thin layer, as soon as it is cool enough to transfer to the fridge.

As for cooking rice, I’m a heathen. Big pan of boiling water, throw in salt and rice, boil, drain job done.

Everyone I serve rice to asks my secret, the secret is that there is no secret!

Just keep checking the rice and remove it when it is cooked, cover for a couple of minutes when drained, then fluff it up.

Most importantly get everything ready before you start cooking!

Failing to plan for this recipe WILL result in a homemade fried rice that ain’t very special!

Then you need heat lots of it, most stir fry recipes fail as a result of one of two things. Not enough heat in the wok or not enough prep!

Portrait image of a fully loaded fried rice served in bowls decorated with an Asian stylised design

Ingredient Substitutions.

Most of the time err on the side of caution with substitutions.

However, for this recipe the ingredients that you use should reflect your fridge or freezer!

Knock yourself out, a few meaty offcuts and some seafood from the freezer should see you well.

Then whatever vegetables you have knocking around, frozen vegetables are just fine.

But defrost them before you throw them in the wok, you do not want to reduce the temperature or add water.

It will make your rice claggy and unpleasant!

If you are adding meat to your special fried rice make sure it is a lean cut of meat that you can cook quickly.

You could even throw in some nuts, I personally think that cashews work particularly well.

Finally, grab a beer and enjoy!

Square image of Chinese Special Fried rice served in an bowl decorated with an Asian stylised design
Yield: 2 Servings

Chinese Special Fried Rice Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Chinese special fried rice is a ubiquitous item on Chinese take away menus around the world, mine features chicken, pork and cocktail prawns and takes just 20 minutes to cook!


  • 300 g (2 Cups) Cooked Rice
  • 150 g (5.25 oz) Small Prawns
  • 100 g (3.5 oz) Chicken Thighs
  • 100 g (3.5 oz) Pork Fillet
  • 3 Spring Onions
  • 75 g (1 Cup) Carrot
  • 100 g (2/3 Cup) Frozen Sweetcorn
  • 100 g (2/3 Cup) Frozen Peas
  • 2 Tbsp Cooking Oil
  • 2 Tbsp Light Soy Sauce
  • 1 Tbsp Shaoxing Wine
  • 2 Eggs


  1. Run the peas and sweet corn under cold water to defrost this should take no more than 3 or 4 minutes.
  2. Do the same with the cocktail prawns if they are frozen.
  3. Cut the chicken thigh and pork fillet into small chunks 1-2 cm in size.
  4. Finely slice the spring onions into 2mm thick rings and separate the white bits from the green bits.
  5. Dice the carrot as finely as you can.
  6. Heat a wok over a high heat.
  7. When hot add half of the oil and quickly stir fry the chicken and pork.
  8. After 2-3 minutes remove and set aside.
  9. Add the remaining oil to the wok and when hot stir fry the carrot and white parts of the spring onion for 60 seconds.
  10. Then add the rice and stir fry for another 2 minutes keeping moving all the time to prevent sticking.
  11. Move the rice to the side of the pan and add the beaten egg, soy sauce and Shaoxing wine.
  12. Stir fry for 60 seconds again keeping moving all of the time.
  13. Add in the prawns, chicken, pork, peas and sweet corn and cook until the prawns are hot again moving all of the time.
  14. After 90 seconds or so add in the green parts of the spring onion, combine and serve hot.


This recipe serves 2 as a main and 4-6 as a side depending on the main.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 782Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 445mgSodium: 2049mgCarbohydrates: 67gFiber: 6gSugar: 7gProtein: 58g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Adewale Adeneye

Tuesday 8th of March 2022


What ingredient in particular makes the Special fried rice distinct? because I have tried all methods but it didn't smell or taste like a typical Special Fried rice bought in any Chinese Take away Shop.

Brian Jones

Thursday 10th of March 2022

I suspect the answer is probably two fold, the first is easy to achieve and that is the addition of MSG, it is a flavour enhancer and is commonly used in takeaway food. The horror stories about it are very much not true!

The second is less easy to solve and it is heat. Your wok needs to be frighteningly hot all of the way through the cooking process and not just the base of the wok the heat should wrap up the sides. The soy sauce will be added around the side of the wok rather than to the ingredients of the wok and it almost "burns" and cooks giving a richer more caramelised soy flavour. Replicating this at home really is incredibly difficult.

Alisa Infanti

Thursday 7th of November 2019

This looks great but what is Shaoxing wine and where would I get it?

Brian Jones

Saturday 9th of November 2019

Shaoxing wine is a type of rice wine and should be pretty widely available, larger supermarkets carry it here in Eastern Europe which really is the land that food progress forgot, failing that you will almost certainly be able to pick it up in an Asian supermarket.


Thursday 7th of November 2019

How scrumptious, Brian!!! This is happening tonight! Yum.

Brian Jones

Saturday 9th of November 2019

Thanks Ashley, enjoy )


Thursday 7th of November 2019

You had me at quick! 20 minutes is perfect for a busy weeknight!

Brian Jones

Saturday 9th of November 2019

lol, I get that ;)

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