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House Special Fried Rice is the perfect one-pot dish – made from a combination 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 treats! I love it so much and often long for it. When we order it at a Chinese restaurant, we usually get the house special fried rice, which is made with beef, shrimp, pork, and chicken. There is never enough
We order egg whites and vegetables in the dish to make it a main course, so I set out to make it myself with a healthier twist. This has 35 grams of protein per serving, and the cauliflower adds a healthy dose of vegetables. For more of my favorite fried rice recipes, try my Spicy Shrimp Fried Rice, the Low Carbohydrate Fried Cauliflower Rice, or the Vegetarian Fried Edamame Asian Rice.

Fried rice with chicken, beef and prawns.

Fried rice ingredients:

My version uses frozen brown rice (I love Trader Joe’s) which is so handy and even sneaks into some cauliflower rice for extra veg that no one can pick out. And good news – my cauliflower-like husband never noticed. It’s also loaded with shrimp, steak, and chicken, as well as egg for protein.

Fried rice sauce:

I use soy sauce, rice vinegar and sesame oil as a homemade rice sauce. You can serve the rice with sriracha if you like it spicy. This dish is also flavored with spring onions, fresh ginger and garlic.

Variations:

If you don’t have frozen rice, you can cook your own. Cool it down thoroughly before preparing the fried rice – cold rice fries are 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 and add some frozen peas for an extra vegetable. Add sriracha to add some warmth.Cauliflower added to fried riceFried rice in a wok

More Fried Rice Recipes You’ll Love:

House special fried rice

Preparation time: 15th min

Cooking time: 20th min

Total time: 35 min

House Special Fried Rice is the perfect one-pot dish – made from a combination of frozen brown rice and cauliflower rice and loaded with chicken, shrimp, steak and eggs for mega-protein.

8th Ounces peeled and deveined shrimp, chopped6th Ounces thinly sliced ​​chicken breast chop, cut into 1/4 inch thin strips6th Ounces thinly sliced ​​sirloin steak, cut into 1/4 inch thin strips1/4 teaspoon kosher salt2 1/2 teaspoon Vegetable or rapeseed oil, divided1 tablespoon chopped fresh ginger2 Garlic cloves, chopped4th medium spring onions, thinly sliced, white and green separated2 cups frozen rice cauliflower3 cups cooked cold leftover brown rice, preferably short grain2 Big eggs, beaten2 tablespoon I am willow, or gluten-free tamari1 tablespoon Rice vinegar1 1/2 teaspoon toasted sesame oilSriracha or Chile Garlic Sauce, optional for serving

The easiest way to cut the chicken and steak into thin strips is to roll the thin piece of meat and then cut it into slices.

Season the prawns, chicken and steak with salt.

Heat a large nonstick wok or deep pan over medium-high heat. When you splash with oil and add the steak, cook it for about 2 to 3 minutes, turn it in half, then place it on a plate.

Add the chicken, cook for 2 to 3 minutes, stirring, and set aside with the beef.

Add the shrimp and cook, stirring, for 2 to 3 minutes. Set aside with the other meat.

Heat 1 teaspoon of oil in a large non-stick wok or deep pan over medium to high temperature.

Add the ginger, garlic and the shallot white and cook, stirring, for about 1 minute until fragrant. Add the cauliflower and cook, stirring occasionally, for 3 to 4 minutes until heated. To push aside.

Add the remaining 1/2 tablespoon of oil and swirl around the pan to transfer it evenly. Add the cooked rice in an even layer.

Cook without stirring for 2 to 3 minutes, or until the bottom becomes slightly crispy.

Continue cooking, stirring occasionally, 1 to 2 minutes or until combined.

Use a spoon or spatula to slide the rice to one side of the wok or pan. Crack the eggs on the other side.

Cook the egg, stirring constantly, for 30 to 60 seconds or until cooked through. Mix the rice and egg to combine thoroughly.

Return the cauliflower, reserved shrimp, steak, and chicken and spring onion greens to the pan and toss until they warm up.

Stir in the soy sauce, rice vinegar and sesame oil.

Serve immediately. Serve with Sriracha sauce if desired.

Refrigerate leftovers within 2 hours of cooking for up to 3 days.
Freeze leftovers for up to 3 months.

Portion: 11/2 cups (generous), Calories: 432kcal, Carbohydrates: 40.5G, Protein: 35G, Fat: 14thG, Saturated fatty acids: 3G, Cholesterol: 200mg, Sodium: 598.5mg, Fiber: 4thG, Sugar: 3G

Blue Smart Points: 7th

Green Smart Points: 9

Purple Smart Points: 2

Keywords: high protein, loaded fried rice

Posted January 17, 2021 by Gina

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