Special Fried Rice
This special fried rice is so easy to make that you can drop the takeout menu. The rice is loaded with chicken, ham, shrimp, onions, eggs and bean sprouts. We keep the spices simple, a little bit of ginger, some garlic and of course, soy sauce.
- 3 Large Eggs scrambled
- 1½ tablespoon Oil plus 1 teaspoon divided (use a neutral/flavorless oil with a high smoke point – we use canola oil)
- 1 Chicken Breast boneless and skinless (about ½ pound), cut into small cubes
- Pinch Salt
- 8 ounces Shrimp peeled and deveined
- 2 tablespoons White Onion diced
- 6 ounces Cooked Ham cubed
- 2-3 Garlic Cloves finely minced
- ½ teaspoon Ginger Powder
- 4 – 5 cups Cooked White Rice OR 3 cups Water, 1½ cup Long Grain White Rice and 1 teaspoon Salt
- 8 ounces Bean Sprouts
- ¼ cup Low-Sodium Soy Sauce plus 2 tablespoons
- 3 tablespoons Green Onion sliced
Instructions to make white rice if not using leftovers
Bring 3 cups of water to a boil over high heat. When the water is boiling add 1½ cup of white rice and 1 teaspoon of salt, stir well. 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 7 minutes). Stir the rice, lower the heat to low and cover. Cook the rice on low for about 25 minutes until done.
Take the rice off the heat, uncover and fluff with a fork. Let the rice cool. Once it has cooled some, add it to a bowl and refrigerate until it’s chilled.
Make the fried rice
Scramble the eggs
Beat the eggs in a medium bowl. Heat 1 teaspoon oil in a non-stick skillet over medium heat, add the eggs to the skillet and stir with a wooden spoon or spatula until the eggs are fully cooked, about 2 - 3 minutes. Remove the skillet from the heat and reserve for later.
Heat the remaining 1½ tablespoons of oil in a large, deep, non-stick skillet or wok over medium-high heat. When the oil is hot, add the chicken. Arrange it in one layer and sprinkle with a pinch of salt. Cook the chicken for 1 – 1½ minutes. Flip the chicken in sections and arrange it in one layer again. Cook another 1 – 1½ minutes then stir well.
Add the shrimp and the diced white onions to the pan. Cook for 2 minutes, stirring almost constantly.
Next, add the cubed ham, garlic and ginger powder and stir well. Cook for 1 – 2 minutes, stirring frequently until the shrimp is cooked through. You’ll know the shrimp is cooked when it is no longer translucent, curls and turns a nice pink color.
Add the white rice to the skillet and stir well to combine. Continue cooking, while stirring constantly for 1 – 2 minutes until the rice is hot and starts to steam a little bit.
Add the cooked eggs and bean sprouts. Stir to mix well.
Add in the soy sauce while stirring constantly to coat the ingredients completely. Lower the heat to medium-low and continue stirring until the rice is coated.
Finally, sprinkle in the green onions and stir. Reduce the heat to low, cover the rice and cook for about 5 – 10 minutes to let the flavors come together.
Taste the rice and add salt, if needed. As a reference we did not add extra salt to ours.
- The cook time included does not include making white rice (which will take about 30 minutes). Chilling the rice will be a couple of hours at least.
- For the best fried rice, use cold rice. Refrigerate the rice until completely cold and firm or use leftover rice.
- Don’t add salt to the fried rice. Use low-sodium soy sauce and, if you’re sensitive to salt, use low sodium bacon, low sodium ham and cut the salt on the white rice.
- Things move quickly in this recipe. Have all the ingredients prepped before you start cooking.
Calories: 387kcal | Carbohydrates: 42g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1225mg | Potassium: 430mg | Fiber: 2g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 3mg