CHINESE HOUSE FRIED RICE RECIPE RECIPES

Steps:

• In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
• Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Steps:

• 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 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.