My Chinese Special Fried Rice recipe is a wonderfully comforting and super quick meal or side dish!
What Makes it Special?
It is basically a fully loaded egg fried rice and when I say fully loaded I mean it usually has everything in it, seafood AND meat AND vegetables.
It is also 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 it was massive and back then I had no idea how to cook.
It is the ultimate comfort food as far as I am concerned.
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.
So… How do we make egg fried rice? Starting at the beginning we need rice!
That rice needs to be cooked and I find that this 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 quickly you will need about an hour to get the rice nicel chilled. Cook the rice as normal then spread out on a tray in a thin layer, as soon as it is cool enough transfer to the fridge.
Then you need your meat, anything will do but it will cook quickly so cut it thinly. Of course, you need seafood too!
Finally, you need heat this all needs to stir fry in seconds so get that wok fiercely hot.
Most importantly get everything ready before you start cooking!
This is a rare recipe that I think is best “winged”.
The ingredients 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 and add water. It will make your rice claggy and unpleasant!
You could even throw in some nuts, I personally think that cashews work particularly well.
Finally, grab a beer and enjoy!
- 300 g Cooked Rice
- 150 g Small Prawns
- 100 g Chicken Thighs
- 100 g Pork Fillet
- 3 Spring Onions
- 75 g Carrot
- 100 g Frozen Sweetcorn
- 100 g Frozen Peas
- 2 Tbsp Cooking Oil
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Shaoxing Wine
- 2 Eggs
- Run the peas and sweet corn under cold water to defrost this should take no more than 3 or 4 minutes.
- Do the same with the cocktail prawns if they are frozen.
- Cut the chicken thigh and pork fillet into small chunks.
- Finely slice the spring onions and separate the white bits from the green bits.
- Finely dice the carrot.
- Heat a wok over a high heat.
- When hot add half of the oil and quickly stir fry the chicken and pork.
- After 2-3 minutes remove and set aside.
- Add the remaining oil to the wok and when hot stir fry the carrot and white parts of the spring onion for 60 seconds.
- Then add the rice and stir fry for another 2 minutes keeping moving all the time to prevent sticking.
- Move the rice to the side of the pan and add the beaten egg, soy sauce and Shaoxing wine.
- Stir fry for 6 seconds again keeping moving all of the time.
- Add in the prawns, chicken, pork, peas and sweet corn and cook until the prawns are hot again moving all of the time.
- 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:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 782 Total Fat: 30g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 445mg Sodium: 2049mg Carbohydrates: 67g Net Carbohydrates: 0g Fiber: 6g Sugar: 7g Sugar Alcohols: 0g Protein: 58g