HOUSE FRIED RICE RECIPE RECIPES

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:

• It's best for this recipe to prepare everything you will need before starting. Chop and measure everything. Once you start cooking, it really comes together fast.
• Combine the sauce ingredients together in a small bowl. Set aside.
• Heat the skillet on high until it is good and hot. Add 1 tbsp oil and add eggs and scramble. Remove eggs to a plate and set aside.
• Add the shrimp to the hot skillet, season with salt and pepper and cook about 1 - 2 minutes per side; or until the shrimp turn a light pink color and the tails curl in. Remove to a plate and set aside.
• Add chicken and saute until the chicken is cooked through and the juices are clear. Remove to the plate with the shrimp and set aside.
• Add the beef strips into the hot skillet. Season with salt and pepper. Cook for 1-2 minutes or until your desired doneness is achieved. I saute mine just to a medium. They will finish cooking with transfer heat when they are added back to the pan. Remove to the plate with the chicken and shrimp and set aside.
• Add the remaining oil, add the garlic and ginger paste. When it just starts to sizzle and become aromatic, add the onions and fry until golden brown, about 2 minutes.
• Next, add the peas, carrots, and mirin. The mirin will bubble rapidly. Allow this to simmer until it is mostly evaporated and the vegetables are tender.
• Return the meats to the pan along with the rice, eggs, the scallions, and sauce. Stir to coat the rice with the sauce.
• To get a nice crispy rice, allow it to sit for 30 seconds or so to allow caramelization on the rice, if crispiness in not desired, stir until the rice is heated through.
• Taste and adjust seasonings. If desired, add more soy sauce.
• Optional garnishes include scallions, sesame oil, toasted sesame seeds, and sriracha sauce (spicy).