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.
Course Main Course
Cuisine Asian
Keyword fried rice
Prep Time 0minutes
Cook Time 50minutes
Chill the white rice 1hour
Total Time 1hour50minutes
Servings 6
Calories 335kcal
Author Elizabeth
Ingredients
2cupsWater
1cupLong Grain Uncooked Rice
1½teaspoonSaltdivided
3Large Eggsscrambled
2tablespoonsplus 1 teaspoon Oildivided (use a neural oil with a high smoke point, we used canola oil)
1Large Chicken Breastboneless and skinless (about ½ pound)
½teaspoonGinger Powder
½poundMedium Shrimppeeled and deveined
2tablespoonsWhite Oniondiced
6ouncesCooked Hamcubed
1Large Garlic Clovegrated or finely minced
8ouncesBean Sprouts
¼cupLow-Sodium Soy Sauceplus 2-3 tablespoons, if needed
3tablespoonsGreen Onionsliced
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.
Notes
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.