Special Fried Rice
Elevate your weeknight dinner game with this flavorful and satisfying Special Fried Rice recipe! Packed with tender chicken, juicy shrimp, and a medley of vibrant vegetables like carrots, peas, and green onions, this dish delivers both variety and nutrition in every bite. Fragrant garlic and a trio of savory sauces—soy sauce, oyster sauce, and sesame oil—infuse the rice with rich, umami depth, while scrambled eggs add a delightful, fluffy texture. Made with perfectly cooked, chilled rice for that crave-worthy, restaurant-style texture, this dish is a quick and easy one-pan wonder that’s ready in just 40 minutes. Perfect for using up leftovers, this comforting fried rice is a go-to option for busy weeknights or a crowd-pleasing side for casual gatherings.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 2 tablespoons vegetable oil
- 2 whole large eggs
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 medium, diced onion
- 1 cup, diced carrots
- 1 cup frozen peas
- 1 cup, diced cooked chicken breast
- 1 cup cooked shrimps
- 3 pieces, sliced green onions
- 2 cloves, minced garlic
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Cook the rice according to package instructions. Once cooked, allow it to cool, preferably overnight in the fridge for the best texture.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium heat. Add the eggs and scramble until just set. Remove from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the diced onions and carrots; stir-fry for 3-4 minutes until they begin to soften.
Add minced garlic and stir-fry for an additional 1 minute until fragrant.
Stir in the cooked chicken and shrimp, cooking for 2-3 minutes until heated through.
Add the cooled rice to the pan, breaking up any clumps while stirring constantly.
Pour in the soy sauce, oyster sauce, and sesame oil. Stir well to evenly distribute the sauces over the rice.
Add the peas and cook for another 2 minutes.
Return the scrambled eggs to the pan and stir in the sliced green onions.
Season with salt and black pepper to taste, cooking for another 1-2 minutes until everything is well combined and heated through.
Serve the fried rice hot, garnished with extra green onions if desired.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 4034 mg | 175% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 23.4 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 385 mg | 30% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2253 mg | 48% | |
*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.
