House Special Fried Rice
House Special Fried Rice is the BEST fried rice recipe!! The perfect one-pot dish– made with a combo of frozen brown rice and cauliflower rice and loaded with chicken, shrimp, steak, and eggs for mega protein.
House Special Fried Rice
Fried rice is one of my favorite foods! I love it so much and crave it frequently. If we order it at a Chinese restaurant, we usually get the house special fried rice made with beef, shrimp, pork and chicken. There’s never enough protein and vegetables to make it a main dish, so I set out to make it myself with a healthier twist. This has 35 grams of protein per serving, plus the cauliflower adds a healthy dose of veggies. For more of my favorite fried rice recipes, try my Spicy Shrimp Fried Rice Recipe, Low-Carb Cauliflower Fried Rice, or Vegetarian Asian Edamame Fried Rice.
Fried Rice Ingredients:
My version uses frozen brown rice (I love Trader Joe’s), which is so convenient and even sneaks in some cauliflower rice for added veggies that no one can pick out. And good news – my cauliflower-adverse husband never realized. It’s also loaded with shrimp, steak, and chicken, plus egg for protein.
- Cooked rice, such as brown or white.
- Any vegetables you have in your fridge, such as riced cauliflower, peas, carrots, etc.
- Add protein, here I used a combo of shrimp, steak, chicken and eggs. Switch it up and use salmon, or keep it vegetarian with tofu and edamame.
- Add aromatics such as garlic, scallions, or onions and ginger.
- Spice it up with Sriracha.
Fried Rice Sauce:
To make a simple yet flavorful sauce for fried rice, this is my go-to:
- soy sauce
- rice vinegar
- sesame oil
- serve the rice with sriracha if you prefer it spicy
Variations:
- If you don’t have frozen rice, you can cook your own. Thoroughly refrigerate it before making the fried rice – cold rice fries better than warm rice. White or black rice will work here too.
- Use tamari instead of soy sauce to make the fried rice gluten-free.
- If you don’t want to use all three proteins, skip one and double up on another.
- Add in some frozen peas for an extra veggie.
- Make it vegetarian by omitting the meat and swapping in tofu and edamame.
- Make it low-carb by swapping the rice for veggie rice.
More Fried Rice Recipes You’ll Love:
- Pineapple Shrimp Fried Rice
- Brown Fried Rice
- Quinoa Fried Rice
- Thai Chicken Fried Rice
- Cauliflower Fried Rice with Leftover Ham
House Special Fried Rice
Ingredients
- 8 ounces peeled and deveined shrimp, chopped
- 6 ounces thin sliced chicken breast cutlet, sliced into 1/4 inch thin strips
- 6 ounces thin sliced sirloin steak, sliced into 1/4 inch thin strips
- 1/4 teaspoon kosher salt
- 2 1/2 teaspoons vegetable or canola oil, divided
- 1 tablespoon chopped fresh ginger
- 2 garlic cloves, chopped
- 4 medium scallions, thinly sliced, whites and greens separated
- 2 cups frozen riced cauliflower
- 3 cups cooked cold leftover brown rice, preferably short-grain
- 2 large eggs, beaten
- 2 tablespoons soy sauce, or gluten-free Tamari
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons toasted sesame oil
- Sriracha or Chile-garlic sauce, optional for serving
Instructions
- The easiest way to get the chicken and steak sliced into thin strips is to roll the thin piece of meat, then slice it.
- Season the shrimp, chicken and steak with salt.
- Heat a large nonstick wok or deep skillet over medium-high heat. When hot spritz with oil and add the steak, cook about 2 to 3 minutes turning halfway then set aside on a plate.
- Add the chicken, cook 2 to 3 minutes, stirring and set aside with the beef.
- Add the shrimp and cook 2 to 3 minutes, stirring. Set aside with the other meat.
- Heat 1 teaspoon of the oil in a large nonstick wok or deep skillet over medium- high.
- Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the cauliflower and cook, stirring occasionally, until heated, 3 to 4 minutes. Push to one side.
- Add the remaining 1/2 tablespoon oil and swirl around the skillet to evenly transfer, add the cooked rice in an even layer.
- Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy.
- Continue to cook, stirring occasionally, 1 to 2 minutes, or until combined.
- With a spoon or spatula, push the rice to one side of the wok or skillet. Crack the eggs onto the other side.
- Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice and egg to thoroughly combine.
- Return the reserved shrimp, steak and chicken and scallion greens to the skillet and toss until warmed.
- Stir in the soy sauce, rice vinegar and sesame oil.
- Serve immediately. Serve with sriracha sauce, if desired.
Video
Notes
Freeze leftovers for up to 3 months.
Nutrition
Vegetarian Meals
Gluten Free
Under 30 Minutes
Freezer Meals
Paleo
Slow Cooker Recipes
Low Carb
Pressure Cooker Recipes
Whole 30 Recipes
Keto Recipes
Air Fryer Recipes
Meal Prep Recipes
I recently made this rice and it is always delicious. I did freeze some and gave it to my friend. She said it was very watery when she defrosted it. Any suggestions?
When I freeze a cooked rice dish, I first spread it on a cookie sheet and place it in the fridge for a couple of hours to cool. When thoroughly chilled, put in your preferred freezing container. The pre-chill helps to avoid steam build up during the freezing process, which may lead to watery/mushy food.
I usually just lurk and never leave reviews but I had to make an exception. This recipe is AMAZING! I followed it to a T and it is the best fried rice I’ve ever made. You would never guess this was a lighter version, love using the cauli-rice in there. It is a bit of work to make but it is completely worth it (plus the leftovers woohoo). Thank you so much for this recipe.
Isn’t it great!!
Would give this 10 stars if I could. i use 4 cups of brown rice instead of the brown rice and cauliflower and I only use 1 protein to make it easy, but it is one of my favorite weeknight recipes!
Thanks Dee! 🙂
This was incredibly delicious but took much longer for me to make than I usually like to spend cooking. If I practiced a few times it would probably go quicker. Definitely worth it for a special occasion❣️
Very Good! I made this as written but for two of the proteins. I had shrimp so used that exclusively. My husband really enjoyed this. The cauliflower rice is a great “filler” and if you didn’t know, you would never suspect it was not rice. Cauliflower rice always seems to take on the flavor of what you pair/cook it with.
This was amazing. I’m going as low carb as possible and instead of rice and cauliflower I used palmini brown rice. The balance of flavors is just perfect and honestly, better than any house fried rice I’ve had out. My husband who is a rice lover really enjoyed it as well. Probably even better as leftovers the next day. My proteins of choice were ham, shrimp and chicken thigh. Thank you!
Everyone in my family loved it, even my cauliflower hating son. We used chicken this time but will add the other proteins next time. This recipe is definitely a keeper.
I made this tonight for dinner. I left out the shrimp in this recipe and instead made your shrimp egg rolls to go along with it. Both were fantastic! I just recently discovered your site and have made five recipes so far and loved every single one. I’m currently doing WW and love that you have points listed. I’ll definitely be purchasing some (probably all!) your cookbooks soon. Thanks for all your great recipes!
This is excellent! I love that you can do all three meats or switch up to create variety! I did add the peas as suggested. Worked out so well.
So good. Going to be making this weekly. I added a cup of frozen peas & carrots and one red bell pepper, because you can’t have too many veggies. Added cilantro and sirracha at the end. This reheats well throughout the week. I was surprised how much we liked this.
I’m glad you did! 🙂