I load my house special fried rice with juicy shrimp, tender beef, chicken, eggs, and crisp veggies for a takeout favorite that feels extra generous. One simple rice trick makes every bite savory, separate, and ridiculously good.
I’m obsessed with House Special Fried Rice because it never plays small. Every bite has that takeout-style swagger I crave: savory, glossy, a little smoky, and loaded enough to count as dinner without pretending to be fancy.
I love how day old jasmine rice stays separate and chewy, soaking up all that salty richness without turning mushy. And the shrimp?
Sweet, bouncy hits that make the bowl feel extra. But my favorite part is the chaos of it all.
Big flavors, random bites, zero boredom. This is the kind of fried rice I keep thinking about after pan is empty.
Ingredients
- Day-old jasmine rice stays fluffy and separate, not mushy or sad.
- Shrimp adds that sweet, bouncy bite you expect in takeout-style fried rice.
- Beef brings a rich, savory chew that makes it feel extra hearty.
- Chicken keeps things familiar, filling, and honestly pretty kid-friendly.
- Eggs add soft little bits that make every scoop better.
- Peas and carrots bring color, sweetness, and a tiny healthy moment.
- Yellow onion gives the rice a cozy, slightly sweet base flavor.
- Green onions keep it fresh, sharp, and a little restaurant-y.
- Garlic does the heavy lifting.
Basically, don’t skip it.
- Neutral oil helps everything fry fast without stealing the spotlight.
- Soy sauce gives that salty, classic fried rice flavor.
- Oyster sauce makes it deeper, glossy, and a little richer.
- Sesame oil adds a nutty finish, but it’s strong, so easy does it.
- Sugar balances the salty sauces without making the rice taste sweet.
- Plus white pepper adds a sneaky little heat if you’re into that.
Ingredient Quantities
- 4 cups cooked day old jasmine rice, cooled and separated
- 8 ounces shrimp, peeled and deveined
- 6 ounces beef flank or sirloin, thinly sliced
- 6 ounces boneless skinless chicken breast, diced
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 1 small yellow onion, finely diced (about 1 cup)
- 3 green onions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 3 tablespoons vegetable oil or other neutral oil
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 teaspoon white pepper for extra heat
How to Make this
1. Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until shimmering; add the lightly beaten eggs, scramble quickly, transfer to a plate and set aside.
2. Add another tablespoon oil to the wok, turn heat to high, add the shrimp in a single layer, sear about 1 minute per side until just pink and opaque, remove and set aside with the eggs.
3. Add a third tablespoon oil, stir fry the thinly sliced beef in a hot pan for about 1 to 2 minutes until browned but still tender, remove and keep with the other cooked proteins.
4. Add the diced chicken to the wok, cook over high heat 2 to 3 minutes stirring until cooked through; remove and combine with the shrimp, beef and eggs.
5. With the wok still hot, add the white parts of the green onions, the finely diced yellow onion and the minced garlic; stir fry 1 to 2 minutes until fragrant and the onions are translucent.
6. Add the thawed peas and carrots and the cooled, separated day old jasmine rice; break up any clumps and stir fry on high heat 2 to 3 minutes so the rice heats through and starts to get slightly toasted.
7. Return the cooked proteins and scrambled eggs to the wok, toss to combine evenly with the rice and vegetables.
8. Stir together the light soy sauce, oyster sauce, sesame oil, sugar, and optional white pepper if using, then pour over the rice mixture; toss thoroughly to coat and heat through, about 1 to 2 minutes.
9. Taste and season with salt and freshly ground black pepper as needed, adjusting soy or oyster sauce to preference.
10. Remove from heat, fold in the green parts of the green onions, give a final toss and serve immediately.
Equipment Needed
1. Large wok or heavy skillet
2. Heatproof spatula or wok spatula
3. Tongs or slotted spoon
4. Chef knife
5. Cutting board
6. Medium mixing bowl (for eggs and sauce)
7. Measuring spoons and liquid tablespoon
8. Plate or shallow dish for resting cooked proteins
FAQ
House Special Fried Rice Recipe Substitutions and Variations
- Jasmine rice: long-grain white rice or day-old brown rice for a nuttier bite; frozen cooked rice if short on time.
- Shrimp: thinly sliced scallops, firm tofu (cubed), or cooked shredded crab meat.
- Beef flank or sirloin: thinly sliced pork tenderloin, skirt steak, or boneless chicken thigh.
- Light soy sauce: tamari for gluten free, low-sodium soy sauce, or coconut aminos for a soy-free option.
Pro Tips
1. Cook and cool the rice ahead, then spread it on a tray to air out before refrigerating; the drier the grains are, the less clumping you will get and the better the wok gets that slightly toasted texture.
2. Work in very hot, fast batches for each protein and set them aside; that prevents overcooking and keeps shrimp, beef and chicken tender when you finish everything together.
3. Use a neutral oil with a high smoke point and keep your pan dry between steps; wipe out excess browned bits or excess oil with a paper towel to avoid steaming the rice and to preserve crispness.
4. Taste and adjust at the end, adding a little extra soy or oyster sauce or a pinch of sugar in small increments; flavors meld during resting, so tweak just enough to balance savory, sweet and salty before serving.
House Special Fried Rice Recipe
I load my house special fried rice with juicy shrimp, tender beef, chicken, eggs, and crisp veggies for a takeout favorite that feels extra generous. One simple rice trick makes every bite savory, separate, and ridiculously good.
4
servings
640
kcal
Equipment: 1. Large wok or heavy skillet
2. Heatproof spatula or wok spatula
3. Tongs or slotted spoon
4. Chef knife
5. Cutting board
6. Medium mixing bowl (for eggs and sauce)
7. Measuring spoons and liquid tablespoon
8. Plate or shallow dish for resting cooked proteins
Ingredients
4 cups cooked day old jasmine rice, cooled and separated
8 ounces shrimp, peeled and deveined
6 ounces beef flank or sirloin, thinly sliced
6 ounces boneless skinless chicken breast, diced
3 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
1 small yellow onion, finely diced (about 1 cup)
3 green onions, thinly sliced (white and green parts separated)
3 cloves garlic, minced
3 tablespoons vegetable oil or other neutral oil
2 tablespoons light soy sauce
1 1/2 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
Optional: 1/2 teaspoon white pepper for extra heat
Directions
- Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until shimmering; add the lightly beaten eggs, scramble quickly, transfer to a plate and set aside.
- Add another tablespoon oil to the wok, turn heat to high, add the shrimp in a single layer, sear about 1 minute per side until just pink and opaque, remove and set aside with the eggs.
- Add a third tablespoon oil, stir fry the thinly sliced beef in a hot pan for about 1 to 2 minutes until browned but still tender, remove and keep with the other cooked proteins.
- Add the diced chicken to the wok, cook over high heat 2 to 3 minutes stirring until cooked through; remove and combine with the shrimp, beef and eggs.
- With the wok still hot, add the white parts of the green onions, the finely diced yellow onion and the minced garlic; stir fry 1 to 2 minutes until fragrant and the onions are translucent.
- Add the thawed peas and carrots and the cooled, separated day old jasmine rice; break up any clumps and stir fry on high heat 2 to 3 minutes so the rice heats through and starts to get slightly toasted.
- Return the cooked proteins and scrambled eggs to the wok, toss to combine evenly with the rice and vegetables.
- Stir together the light soy sauce, oyster sauce, sesame oil, sugar, and optional white pepper if using, then pour over the rice mixture; toss thoroughly to coat and heat through, about 1 to 2 minutes.
- Taste and season with salt and freshly ground black pepper as needed, adjusting soy or oyster sauce to preference.
- Remove from heat, fold in the green parts of the green onions, give a final toss and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 444g
- Total number of serves: 4
- Calories: 640kcal
- Fat: 22.6g
- Saturated Fat: 4.85g
- Trans Fat: 0.1g
- Polyunsaturated: 6g
- Monounsaturated: 9.25g
- Cholesterol: 288mg
- Sodium: 600mg
- Potassium: 570mg
- Carbohydrates: 54g
- Fiber: 2.5g
- Sugar: 1.5g
- Protein: 49g
- Vitamin A: 1750IU
- Vitamin C: 5mg
- Calcium: 120mg
- Iron: 3mg
