This special fried rice recipe is so quick and easy to make that you can drop the take out menu. The rice is loaded with delicious ingredients: chicken, ham, shrimp, onions, and bean sprouts making it a satisfying meal. We keep the spices simple, a bit of ginger and garlic, and of course, soy sauce. That’s it, really easy. Best part about fried rice, it’s a great way to use up leftovers, so, feel free to dice up that leftover pork chop and throw it in too. If you’re looking for more “take-out” recipes try this bacon & eggs fried rice, this simple ham fried rice or this chicken katsu, that the kids will love. Enjoy!
Ingredients
2 cups Water
1 cup Long Grain Uncooked Rice
1½ tsp. Kosher Salt, divided
3 Large Eggs, scrambled
2 tbsp. plus 1 tsp. Canola Oil, divided (or use your favorite vegetable oil)
1 Large Chicken Breast, boneless and skinless (about ½ lb.)
½ tsp. Ginger Powder
½ lb. Medium Shrimp, peeled and deveined
2 tbsp. White Onion, diced
6 oz. Cooked Ham, cubed
1 Large Garlic Clove, grated or finely minced
8 oz. Bean Sprouts
¼ cup Low-Sodium Soy Sauce, plus 2-3 tbsp., if needed
3 tbsp. Green Onion, sliced
Cook the White Rice
Bring the water to a boil over high heat. When the water is boiling vigorously, add the rice and 1 tsp. of salt, stir. Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface, approximately 5-7 minutes. Stir the rice, lower the heat to low and cover. Cook the rice on low for about 25 minutes until done. Uncover the rice, fluff with a fork and set aside. For best results, make the rice ahead of time and refrigerate until completely cold and firm.
Prepare the chicken
Cut the chicken breast into small cubes. Season with ½ tsp. salt and ginger powder, toss to combine well, set aside.
Scramble the eggs
Beat the eggs in a medium bowl, add a pinch of salt. Heat 1 tsp. canola oil in a non-stick skillet over medium to medium-high heat, add the eggs to the skillet and stir with a wooden spoon or spatula until the eggs are fully cooked. Remove the skillet from the heat.
Make the special fried rice
Heat the remaining 2 tbsp. canola oil in a large wok or deep, non-stick skillet over medium-high heat. When the oil is hot, add the chicken. Cook the chicken about 3-4 minutes (depending on the size of the pieces) until it is just about cooked through.
Add the shrimp, and the diced white onions to the wok. Cook until the shrimp are no longer translucent, curl and turn a nice pink color. This should take about 3-5 minutes, depending on the size of the shrimp. Stir frequently to prevent the ingredients from burning in spots or sticking to the pan.
Add the cubed ham and garlic to the wok. Stir to combine well.
Get ready to stir
Add the white rice, scrambled eggs and the bean sprouts and give everything a stir. Keep stirring until the rice heats up and starts to steam. This will take about 3-4 minutes. Next, add in the soy sauce while stirring constantly to coat the ingredients completely. Lower the heat to medium low and continue stirring. Finally, sprinkle in the green onions and continue stirring until everything has come together. Reduce the heat to low and cook for just 3-5 minutes to warm through, and to let the flavors come together.
Serves 4-6
Cook’s Notes
- Once the rice is on low and covered, don’t stir, to prevent it from getting gummy.
- Prep the ingredients while the rice is cooking and/or chilling.
- For the best special fried rice, refrigerate the rice until completely cold and firm, or use leftover rice.
- With fried rice and stir fry meals, it’s best to have all of the ingredients prepped and ready to go, as things move very quickly. Having a mise en place (or everything ready to go) will prevent anything from burning.
- 2 cups Water
- 1 cup Long Grain Uncooked Rice
- 1½ tsp. Kosher Salt divided
- 3 Large Eggs scrambled
- 2 tbsp. plus 1 tsp. Canola Oil divided (or use your favorite vegetable oil)
- 1 Large Chicken Breast boneless and skinless (about ½ lb.)
- ½ tsp. Ginger Powder
- ½ lb. Medium Shrimp peeled and deveined
- 2 tbsp. White Onion diced
- 6 oz. Cooked Ham cubed
- 1 Large Garlic Clove grated or finely minced
- 8 oz. Bean Sprouts
- ¼ cup Low-Sodium Soy Sauce plus 2-3 tbsp., if needed
- 3 tbsp. Green Onion sliced
-
Bring the water to a boil over high heat. When the water is boiling vigorously, add the rice and 1 tsp. of salt, stir.
-
Lower the heat to medium and boil, uncovered, until most of the water has cooked out and you can see the rice on the surface, approximately 5-7 minutes.
-
Stir the rice, lower the heat to low and cover. Cook the rice on low for about 25 minutes until done.
-
Uncover the rice, fluff with a fork and set aside. For best results, make the rice ahead of time and refrigerate until completely cold and firm.
-
Cut the chicken breast into small cubes. Season with ½ tsp. salt and ginger powder, toss to combine well, set aside.
-
Beat the eggs in a medium bowl, add a pinch of salt.
-
Heat 1 tsp. canola oil in a non-stick skillet over medium to medium-high heat, add the eggs to the skillet and stir with a wooden spoon or spatula until the eggs are fully cooked. Remove the skillet from the heat.
-
Heat the remaining 2 tbsp. of oil in a large wok or deep, non-stick skillet over medium-high heat. When the oil is hot, add the chicken. Cook the chicken about 3-4 minutes (depending on the size of the pieces) until it is just about cooked through.
-
Add the shrimp, and the diced white onions to the wok. Cook until the shrimp are no longer translucent, curl and turn a nice pink color. This should take about 3-5 minutes, depending on the size of the shrimp. Stir frequently to prevent the ingredients from burning in spots or sticking to the pan.
-
Add the cubed ham and garlic to the wok. Stir to combine well.
-
Add the white rice, scrambled eggs and the bean sprouts and give everything a stir. Keep stirring until the rice heats up and starts to steam. This will take about 3-4 minutes.
-
Next, add in the soy sauce while stirring constantly to coat the ingredients completely.
-
Lower the heat to medium low and continue stirring.
-
Finally, sprinkle in the green onions and continue stirring until everything has come together. Reduce the heat to low and cook for just 3-5 minutes to warm through, and to let the flavors come together.
Prep the ingredients while the rice is cooking and/or chilling.
Once the rice is on low and covered, don’t stir, to prevent it from getting gummy.
For the best special fried rice, refrigerate the rice until completely cold and firm, or use leftover rice.
With fried rice and stir fry meals, it’s best to have all of the ingredients prepped and ready to go, as things move very quickly. Having a mise en place (or everything ready to go) will prevent anything from burning.
