House Special Fried Rice Recipes

Steps:

• 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.

Steps:

• Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add chicken, steak and garlic; cook and stir 6 min. Push chicken mixture to one side of skillet. Add shrimp to other side of skillet; cook and stir 4 min.
• Add rice, peas and carrots, soy sauce and remaining dressing; mix well.
• Cook 4 to 6 min. or until shrimp turn pink and rice mixture is heated through, stirring constantly. Remove from heat.
• Stir in nuts.

Steps:

• Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
• Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
• Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
• Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes.
• Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix.
• Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.

Steps:

• Cook the eggs in a thin layer in a skillet and then chop and set aside.
• Cook onions in oil in a hot wok until they just begin to brown; add garlic and stir-fry until fragrant.
• Crumble the rice between your fingers so there are no clumps and add to the wok with additional oil if needed to keep from sticking, season it with salt and pepper, and stir-fry until it is nicely separated on the grains.
• Move the rice to one side and add the sausage/pork/shrimp/chicken mixture, cooking that part until the sausage/pork renders any fat and the shrimp turn opaque.
• Stir in the peas and carrots, scallions, bean sprouts, and chopped egg and stir-fry until the bean sprouts go limp or the carrot is tender, whichever way you want to test it.
• Stir in the soy sauce, sweet soy sauce, and sesame oil, mixing well, then serve.

Steps:

• Heat oiled or sprayed wok or large pan over medium-high heat.
• Add vegetables and garlic and cook, stirring continuously, until they are hot, but still crisp.
• Add in rice, eggs, meat, and soy sauce. Continue to stir and cook until hot.
• Stir in sugar, salt, and pepper. Serve.