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.

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:

House Special Fried Rice

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

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.

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

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 cauliflower, 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.

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

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