Peking House Special Fried Rice
Transform your mealtime into a vibrant feast with Peking House Special Fried Rice, a savory symphony of flavors and textures that embodies the essence of Chinese cuisine. This one-pan wonder features tender bites of diced chicken, juicy shrimp, and aromatic slices of Chinese pork sausage (lap cheong), all stir-fried to perfection alongside fluffy day-old jasmine rice. Freshly scrambled eggs, crunchy carrots, sweet peas, and garlic bring bursts of color and flavor, while a rich blend of soy sauce, oyster sauce, and sesame oil infuses every grain with mouthwatering umami. Quick to prepare in just 35 minutes, this restaurant-style fried rice recipe is ideal for busy weeknights or a crowd-pleasing dinner. Serve it hot straight from the wok and watch it disappear! Perfect for fans of takeout classics, this dish is a satisfying way to level up your homemade stir-fry game.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Cooked jasmine rice (day-old, chilled)
- 0.5 pound Chicken breast, diced
- 0.5 pound Medium-sized shrimp, peeled and deveined
- 2 links Chinese pork sausage (lap cheong), thinly sliced
- 3 large Eggs
- 1 cup Carrots, finely diced
- 0.5 cup Frozen peas
- 3 stalks Green onions, chopped
- 3 cloves Garlic cloves, minced
- 3 tablespoons Soy sauce
- 1.5 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 4 tablespoons Vegetable oil
- 0.25 teaspoon White pepper
- Salt (optional, to taste)
Instructions
Prepare the ingredients: Dice the chicken, peel and devein the shrimp, thinly slice the Chinese sausage, and chop the green onions.
In a small bowl, beat the eggs and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble them until set. Transfer the scrambled eggs to a plate and set aside.
Add another tablespoon of vegetable oil to the wok. Cook the diced chicken for 2-3 minutes, or until cooked through. Remove the chicken and set aside.
Add 1 more tablespoon of oil and stir-fry the shrimp until pink and opaque, about 2 minutes. Remove and set aside with the chicken.
In the same wok, heat the remaining 1 tablespoon of vegetable oil. Add the sliced Chinese sausage and stir-fry for 1-2 minutes until fragrant.
Add the minced garlic, diced carrots, and frozen peas to the sausage. Stir-fry for another 2 minutes or until the vegetables are tender.
Push the vegetables and sausage to one side of the wok, then add the chilled rice to the empty side. Break up any clumps of rice using a spatula and stir-fry for 2-3 minutes.
Return the scrambled eggs, cooked chicken, and shrimp to the wok. Mix everything together thoroughly.
Season the fried rice with soy sauce, oyster sauce, sesame oil, white pepper, and a pinch of salt if needed. Toss to combine and ensure the seasonings coat all the ingredients.
Stir in the chopped green onions and cook for 1 additional minute.
Remove the wok from heat and serve the Peking House Special Fried Rice hot. Enjoy!
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 1243 mg | 414% | |
| Sodium | 4304 mg | 187% | |
| Total Carbohydrate | 371.7 g | 135% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 19.8 g | ||
| Protein | 195.9 g | 392% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 504 mg | 39% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3104 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
