My Chinese Special Fried Rice recipe is a wonderfully comforting and super quick meal or side dish you can cook in 20 minutes!
What Makes this Rice Special?
It is basically a fully loaded egg fried rice and when I say fully loaded I mean it 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 back then I had no idea how to cook.
My version of special fried rice hooks in all of the classic flavours with great quality ingredients.
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 quickly you will need about an hour to get the rice nicely 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.
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 up.
Then you need your meat, anything lean will do but it will cook quickly so cut it thinly.
Of course, you need seafood and vegetables too and they should be defrosted!
Most importantly get everything ready before you start cooking!
Failing to plan for this recipe WILL result in a fried rice that ain’t very special!
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!
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 (10.5 oz) 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 (2.75 oz) Carrot
- 100 g (3.5 oz) Frozen Sweetcorn
- 100 g (3.5 oz) 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 1-2 cm in size.
- Finely slice the spring onions into 2mm thick rings and separate the white bits from the green bits.
- Dice the carrot as finely as you can.
- 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 60 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.
Amount Per Serving: Calories: 782Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 445mgSodium: 2049mgCarbohydrates: 67gFiber: 6gSugar: 7gProtein: 58g