House Special Fried Rice

Name: House Special Fried Rice with Chicken, Shrimp & Steak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
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)

House Special Fried Rice combines frozen brown rice and cauliflower rice in a single skillet with three proteins—chicken, shrimp, and steak—plus eggs for a high-protein, nutrient-dense one-pot meal ready in under 20 minutes.

🌍Chinese 🥗Gluten-Free 🏷️High protein 🏷️Loaded fried rice

Total

35 min

Servings

4

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Skinnytaste

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)optional

15 Ingredients

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Instructions

1
The easiest way to get the chicken and steak sliced into thin strips is to roll the thin piece of meat, then slice it.
2
Season the shrimp, chicken and steak with salt.
3
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.
4
Add the chicken, cook 2 to 3 minutes, stirring and set aside with the beef.
5
Add the shrimp and cook 2 to 3 minutes, stirring. Set aside with the other meat.
6
Heat 1 teaspoon of the oil in a large nonstick wok or deep skillet over medium- high.
7
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.
8
Add the remaining 1/2 tablespoon oil and swirl around the skillet to evenly transfer, add the cooked rice in an even layer.
9
Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy.
10
Continue to cook, stirring occasionally, 1 to 2 minutes, or until combined.
11
With a spoon or spatula, push the rice to one side of the wok or skillet. Crack the eggs onto the other side.
12
Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice and egg to thoroughly combine.
13
Return the reserved shrimp, steak and chicken and scallion greens to the skillet and toss until warmed.
14
Stir in the soy sauce, rice vinegar and sesame oil.
15
Serve immediately. Serve with sriracha sauce, if desired.

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Tips & Notes

Pro tips

Cut all proteins into thin, uniform 1/4-inch pieces so they cook in 2–3 minutes without drying out; cook them separately before adding rice to control texture.
Use cold, day-old brown rice (preferably short-grain) to avoid clumping; frozen cauliflower rice thaws quickly and adds moisture, so stir it in last to prevent sogginess.
Separate scallion whites and greens: sauté whites with ginger and garlic for flavor, add greens at the end for fresh bite and color.
Cook over medium-high heat and stir constantly for even cooking and light browning on the rice without burning oils.

Substitutions

Frozen riced cauliflower → fresh broccoli florets, finely chopped (adds 2–3 minutes cooking time)
Brown rice → jasmine or white rice (reduces cook time by 1–2 minutes; adjust seasonings to taste)
Sirloin steak → flank steak or beef tenderloin (slice against the grain for tenderness)
Fresh ginger → 1/2 teaspoon ground ginger (reduce amount; use 1/2 teaspoon instead of 1 tablespoon)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet over medium heat, adding 1–2 teaspoons oil, stirring until warmed through (3–4 minutes).

Common Questions

Can I use fresh rice instead of frozen?

Yes, but spread cooked rice on a sheet pan and refrigerate for at least 4 hours or overnight. Cold, day-old rice prevents clumping and fries better.

What if I don't have all three proteins?

You can use any combination totaling 20 ounces—shrimp and chicken, steak and shrimp, or double one protein. The egg binds everything together.

How do I prevent mushy fried rice?

Use cold rice, cook proteins separately first to avoid steam, and stir constantly over medium-high heat. The cauliflower rice cooks faster, so add it last.

Can I make this ahead?

Yes. Slice and cook proteins up to 2 days ahead; refrigerate separately. Assemble and stir-fry fresh. Cooked fried rice stores 3–4 days and reheats well in a skillet over medium heat.