House Special Fried Rice
House Special Fried Rice is 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 guilty pleasures! 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 in the dish we order 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, 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.
Fried Rice Sauce:
I use soy sauce, rice vinegar, and sesame oil as the house fried rice sauce. You can serve the rice with sriracha if you prefer it spicy. This dish is also flavored with scallions, fresh ginger, and garlic.
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.
- 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.
- Top with sriracha to add some heat.
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.
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
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! 🙂
Outstanding! This was perfect and met my desire for takeout. Nothing like cooking at home and feeling healthy after you have eaten it. I’d give it an extra star for an easy dinner.
This was delicious. I made it with shrimp and chicken. Making it again this week.
I’m helping my son as he’s struggling financially and I made this fried rice for him & 2 girls. I called it “Loaded Fried Rice.” I used small odds & ends of meats I had in my freezer and I used all white rice. He said they loved it.
Thank you for another “rockin” recipe Giba!
Skinntasty, this was the best-fried rice I’ve ever made!!! Thank you so much!!! Rice is my concern, but I got different information about UniQ which I will make at home. After looking at all your other recipes, I found the New UniQ recipe.
Best Regards,
– Deepa’s (https://www.iamdeepa.co.in/)
My family loved it and was disappointed that we didn’t have leftovers. I am planning on making again this week. I did use the broccoli and cauliflower frozen rice because my store didn’t just have plain cauliflower rice. Worked out great. Also, reading the comments after the fact and didn’t realize I should have cook the frozen cauliflower rice in the microwave before putting it in the pan, It turned out good but I had to drain some water. I topped with Trader Joe’s Yuzu sauce.
This recipe was so delicious! I made it with chicken breast only (no shrimp or beef) and no cauliflower rice since I didn’t have any. My kids loved it, and they are the pickiest eaters I know. I will definitely make this recipe again.
This was amazing!! I made it last night. I added in some pre-sauteed cabbage. About a cup, as I had to use it up. I would omit the beef next time and double up on the chicken and shrimp. A definite weekly repeat!
So delicious!!
I made this tonight for my hubby and teens. It was a hit and I don’t think my kids realized there was riced cauliflower in it. I like getting that extra shot of veggies into our meals wherever I can. What a great recipe!
Awesome!!
This was amazing, my kid that is a picky eater is eating it ! Woooot well done.
Totally delicious and my cauliflower hating husband had no idea he was yummm over this detested veggie. I did add a heaping cup of frozen peas and used fresh cauliflower. The only charge I’ll make next time, cut the rice wine vinegar in half.
love it!
I made this tonight and it was delicious! My entire family ate it and no one complained (or even knew) that there was cauliflower in it. One of my kids has a milk and nut allergy so eating Chinese takeout poses some challenges. This recipe was perfect for him! I did add some frozen peas for extra veggies. Will definitely make this again!
Excellent!
This was delicious!! Great recipe will do again and again!
Hi Gina. Thanks for another delicious recipe; I just finished making it. Question: at one step it says to add the cauliflower rice back to the skillet, but there are no directions that say to take it out. The directions say to push to the side not remove from pan. I made the recipe tonight and left the cauliflower in the pan when I added the rice. Just wondering which way is correct. Thanks!
Oh yes, let me fix that!
Thank you. It was delicious! Added peas as you suggested. Made exactly as detailed. I wouldn’t change a thing!!
Hi Gina. Any suggestion for substitute for scallions? I just can’t tolerate the taste of it.
leave them out or use onions
Hi Gina. You mentioned using cold rice for the stir fry and that you like the frozen one from Trader Joe’s. How is the frozen rice used? Straight from the freezer or thawed in the fridge, or cooked first? Thanks for any insight.
I thaw it first, if frozen I heat 2 min.
Thank you!
I used the rice straight from the freezer and it was fine! Don’t despair if you made the same mistake I did.
Do you know how many calories ifI just use 5 cups of cauliflower rice and no brown rice?
Thank you
ooooooo… can’t wait to try this. I was going to be making the pho with shrimp chicken and steak tonight. I’ll save half for this for another night. Thanks Gina you’ve done it again. If it’s half as good as the breakfast fried rice in Meal Prep it will also be a keeper.
Is the frozen rice pre-cooked? When adding it to the recipe, do you add it frozen or thawed?
Its cooked, I heat it 2 min so its not frozen
This looks delicious, I am new to weight watchers so I plan on making this for dinner tonight. How would I enter this into my app? Thank you for including the points, that really helps but I want to make sure I can enter it correctly
It is a direct add. When you click on the food tab it goes to a tab with choices underneath. One is to quick add. I just name it Skinny Taste_______and then on the next line you put the points. I have not figured out how to store the recipes though.
What would the nutritional facts be if you took out all meat?
Thanks Gina, for another great sounding recipe. I think it would be the perfect way to use up leftover pieces of steak, chicken or pork chop.
It is!!