Like in your preferred Chinese restaurant, loaded with shrimp, ham, chicken, and vegetables. The ‘House’ Fried Rice recipe is tasty and a great way to use up leftovers! If you have any substitutes for the ingredients listed, feel free to use them.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups uncooked white rice
- 3 tablespoons sesame oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 cup small shrimp – peeled and deveined
- ½ cup diced ham
- 1 cup chopped cooked chicken breast
- 2 stalks celery, chopped
- 2 carrots – peeled and diced
- 1 green bell pepper, chopped
- ½ cup green peas
- 1 egg, beaten
- ¼ cup soy sauce
Instructions
- Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
- Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
- When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 603 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is such a great recipe. I have made this a couple of times already and eat it alone or use it with another Asian entree. I did omit both the green pepper and chicken all the times but added red pepper flakes to the oil when starting. I do cook the vegetables first then the meats as the veggies will be too crunchy for me if not. When eating by itself I add more shrimp to make Shrimp Fried Rice.
I love fried rice. But every time I make it, it turns out differently. At times I add different veggies, sometimes I add thia sweet chili , sweet and spicy (Walmart brand). Use different meats, chicken or pork or bacon…yum!!
This is by far the best recipe for fried rice. I have made it several times and is always a big hit with all I have made it for. I have doubled the egg and BBC will use fish sauce, hoisin sauce, or coconut amino’s depending on what I have in the pantry. Best tip would be to make sure you use cold cooked rice to avoid it becoming mushy and to cook the egg separately then add in at the end
We loved the flavor of the sesame oil! Some might laugh but we used fancy white basmati rice that came in a microwaveable pouch from Target. We also sprinkled with sesame seeds when done.
Very good recipe. I cook rice a few days ahead and spread on cookie sheet in fridge to cool/dry. This gives it a better texture when making the dish. I also used a variety of fresh veggies and some fresh ginger as well. Husband said the recipe is a ‘keeper’.
Followed closely. Used only chicken. Used brown rice. Used chicken broth with a splash of gravy master as I had no soy sauce. Very easy. Very good.
Made this delicious fried rice with onions, garlic, carrots, 2 jumbo cut-up shrimp, and cut up pea pods because that’s what I had in the house. Decreased the soy sauce a bit and added a few splashes of fish sauce at the end. Topped with thin sliced scallion and it was fabulous, according to my husband and biggest critic! Thanks for a great recipe!
Delish! I added a bit of garlic powder and Ginger powder and wow! This was a really great dish, I think every grain of rice was eaten in our party of 6. Very good.
Very good classic fried rice flavor. This was a hit with the kids!
This was great! I just used chicken because I didn’t have the other meats but other than that followed the recipe. Used leftover rice. It was yummy!
I use just chicken in this recipe because I had leftovers and it was very good. I will make it again.
So easy to make and delicious! Cooking with sesame oil added a lot of flavor. Once the components of meal- veggies and shrimp- were chopped, it was easy to put it together. I will definitely make this again!
There are others I agree with on these reviews but the major point is the rice. You don’t need day or 2 day old rice. Pour your rice into the pan you want to cook it in and dry roast it until is opaque. It becomes converted like Uncle Ben’s. It will come out fluffy and you don’t have to wait. I do this for all rice recipes except sushi rice so my rice always comes out fluffy.
I only left out bell pepper and eggs only because my husband . That said, the recipe was awesome, and tasted as good as the House Fried Chicken served at our favorite Chinese Restaraunt! This recipe is a keeper!
I made this as a side dish without the meats. My husband and I both loved it. Other than eliminating the meats, I prepared this as directed.
Delicious and so easy to make! I left out the meat to make it vegetarian.
I will definitely make this again!
The kids loved it. They asked for seconds.
Authentic and excellent! I do agree that the shrimp should be added last for them to remain firm. Very enjoyable dish!
I worked 10 years in a Chinese Restaurant and the rice is best when it is chilled. Also if you rinse the rice before you boil it, it rinses some of the starch out of the rice. If you use it hot it will get starchy and sticky. Chill in fridge for at least 1 hour then proceed with the recipe. Hope this helps.
Firstly as most stated, the rice needed to be cooked at least a day ahead (great for leftovers) and chilled in refrigerator. So this needs to be a two-day meal. The white rice still stuck together and flavors were bland. My second attempt with this recipe, I used jasmine rice—rinsed then cooked per directions. Scramble the eggs and set aside. In a wok saute the veggies in butter. Set aside. Saute the rice in sesame oil; add soy sauce. Then add the veggies and egg. Serve with slices green onions.