House Special Fried Rice

This house special fried rice is a quick and delicious way to get dinner on the table. It’s packed with chicken, ham, shrimp, onions, eggs, and bean sprouts, making it hearty and flavorful.

Course Main Course

Cuisine American, Asian

Keyword fried rice

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 512kcal

Author Elizabeth Rodriguez

Ingredients

3 Large Eggs scrambled
1½ tablespoons plus 1 teaspoon Oil divided (use a neutral, high-smoke-point oil such as canola oil)
1 Chicken Breast boneless and skinless (about ½ pound), cut into small cubes
Pinch Salt
8 ounces Medium 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 Water1½ cups Long Grain White Rice, and 1 teaspoon Salt (see notes below)
8 ounces Bean Sprouts
¼ cup plus 2 tablespoons Low-Sodium Soy Sauce
3 tablespoons Green Onion sliced, plus extra for serving, if desired

Instructions

Beat the eggs in a medium bowl. Heat 1 teaspoon oil in a non-stick skillet over medium heat. Add the eggs and stir with a wooden spoon or spatula until fully cooked, about 2–3 minutes. Remove from the skillet and set aside.
Heat the remaining 1½ tablespoons 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 a single layer and sprinkle with a pinch of salt. Cook 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 diced white onions to the pan. Cook for 2 minutes, stirring almost constantly.
Add the cubed ham, garlic, and ginger powder. Stir well and cook for 1–2 minutes, stirring frequently, until the shrimp is fully cooked (it will be pink, curled, and no longer translucent).
Add the white rice to the skillet and stir well to combine. Cook, stirring constantly, for 1–2 minutes, until the rice is hot and steaming.
Stir in the scrambled eggs and bean sprouts, mixing well.
Pour in the soy sauce, stirring constantly to coat all the ingredients evenly. Lower the heat to medium-low and continue stirring until the rice is evenly coated.
Sprinkle in the green onions and stir. Reduce the heat to low, cover the skillet, and cook for 5–10 minutes to let the flavors meld.
Taste the rice and add salt if needed. (We did not add extra salt.)
Serve and garnish with extra green onions, if desired.

Notes

Making Fresh Rice: If you don’t have leftover rice, cook it in advance: Bring 3 cups of water to a boil. Add 1½ cups of long-grain white rice and 1 teaspoon of salt and stir. Lower the heat to medium and boil, uncovered, until most of the water is absorbed (about 5–7 minutes), stirring occasionally. Reduce the heat to low, cover, and cook for 25 minutes. Fluff with a fork, then cool quickly by spreading the rice in a thin layer on a baking sheet. Once cooled, transfer to a bowl and refrigerate until firm.
Go Easy on Salt: Ham, cooked rice, and soy sauce are already salty. Add just a pinch of salt to the chicken and adjust at the end, if needed. For a lower-sodium option, use low-sodium soy sauce, ham, and unsalted rice.
Prep in Advance: This recipe moves quickly. Have all ingredients prepped and ready to go before you start cooking to ensure the process runs smoothly and nothing burns.
Use Cold Rice: Cold, firm rice is best for fried rice, as freshly cooked rice is too soft and will clump when fried. Use leftover rice or refrigerate freshly made rice until completely cold before cooking.
Cooking Time: The listed cooking time does not include making the rice, which takes about 30 minutes. Allow at least a couple of hours for the rice to chill thoroughly.

Nutrition