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.
In this recipe 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 inspired recipes try this bacon and 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 teaspoon Salt, divided (we used kosher salt)
- 3 Large Eggs, scrambled
- 2 tablespoon plus 1 teaspoon Oil, divided (use a neural oil with a high smoke point, we used canola oil)
- 1 Large Chicken Breast, boneless and skinless (about ½ pound)
- ½ teaspoon Ginger Powder
- ½ pound Medium Shrimp, peeled and deveined
- 2 tablespoon White Onion, diced
- 6 ounces Cooked Ham, cubed
- 1 Large Garlic Clove, grated or finely minced
- 8 ounces Bean Sprouts
- ¼ cup Low-Sodium Soy Sauce, plus 2-3 tablespoons, if needed
- 3 tablespoon 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 teaspoon 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.
- For best results, make the rice ahead of time and refrigerate until completely cold and firm.
- For step by step instructions with helpful tips check out this this post on how to make white rice.
Prepare the chicken
Cut the chicken breast into small cubes. Season with ½ teaspoon salt and ginger powder, toss to combine well.
Scramble the eggs
Beat the eggs in a medium bowl, add a pinch of salt. Heat 1 teaspoon 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 tablespoons 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.
Tips to make the best fried rice
- 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.
You may also like these recipes:
- Sesame Noodles
- Shrimp and Vegetable Stir Fry
- Beef and Broccoli
- Orange Beef
- Orange Chicken
- Pork Potstickers
Special Fried Rice
Ingredients
- 2 cups Water
- 1 cup Long Grain Uncooked Rice
- 1½ teaspoon Salt divided
- 3 Large Eggs scrambled
- 2 tablespoons plus 1 teaspoon Oil divided (use a neural oil with a high smoke point, we used canola oil)
- 1 Large Chicken Breast boneless and skinless (about ½ pound)
- ½ teaspoon Ginger Powder
- ½ pound Medium Shrimp peeled and deveined
- 2 tablespoons White Onion diced
- 6 ounces Cooked Ham cubed
- 1 Large Garlic Clove grated or finely minced
- 8 ounces Bean Sprouts
- ¼ cup Low-Sodium Soy Sauce plus 2-3 tablespoons, if needed
- 3 tablespoons Green Onion sliced
Instructions
Cook the White Rice
- Bring the water to a boil over high heat. When the water is boiling vigorously, add the rice and 1 teaspoon 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 teaspoon 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 teaspoon 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 tablespoons 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.
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.
