House special fried rice is a popular rice dish consisting of generous portions of shrimps, beef, and chicken along with the eggs and vegetables. Although the same basic stir-frying on high heat is employed, it requires a little more involved cooking process to turn from good to ultra special.
One procedure I use and highly recommend is the Chinese cooking technique, velveting. Thin slices of beef and chicken are first marinated in cornstarch and then quickly blanched in hot oil or water before briefly tossed in the wok with the rest of the ingredients. This extra step though requires more work, ensures the meat stays moist, tender and velvety even with the high-heat cooking required in stir-frying.
I used peas and carrots but bean sprouts, young corn, and bamboo shoots are equally wonderful additions to easily make this stir-fry into a truly satisfying one-pot dinner meal. Give it a try tonight and please remember to leave me feedback.
Ingredients
4 cups cold, day-old cooked rice
¼ pound beef sirloin, thinly sliced
¼ pound chicken breast, thinly sliced
¼ pound large shrimps, peeled and deveined
1 egg white
1 tablespoon and ½ teaspoon cornstarch
soy sauce
1 tablespoon Chinese cooking wine
oil
salt and pepper
3 tablespoons oil
2 large eggs, beaten
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 cup peas and carrots thawed
1 teaspoon sugar
Instructions
With wet hands, break clumps and separate rice grains. Set aside.
In a bowl, combine egg white, 1 tablespoon of the cornstarch, 1 tablespoon soy sauce, Chinese cooking wine and 1 tablespoon oil. Divide into two bowls. Add beef slices into one bowl and chicken slices into the other bowl. Stir each bowl until both types of meat are well coated and marinate for about 30 minutes.
In a pot or wok over medium heat, heat about 3-inches deep of oil (meat should be fully submerged in oil). Add chicken and cook, stirring as needed, for about 3 to 5 minutes or until lightly browned. With a slotted spoon, remove chicken from pot and drain on paper towels. Add beef and cook, stirring as needed, for about 2 to 3 minutes or until lightly browned. With a slotted spoon, remove beef from pot and drain on paper towels.
In a bowl, combine shrimp, the remaining ½ teaspoon cornstarch, and salt and pepper to taste.
¼ pound beef sirloin, thinly sliced
¼ pound chicken breast, thinly sliced
¼ pound large shrimps, peeled and deveined
1 egg white
1 tablespoon and ½ teaspoon cornstarch
soy sauce
1 tablespoon Chinese cooking wine
oil
salt and pepper
3 tablespoons oil
2 large eggs, beaten
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 cup peas and carrots thawed
1 teaspoon sugar
Instructions
With wet hands, break clumps and separate rice grains. Set aside.
In a bowl, combine egg white, 1 tablespoon of the cornstarch, 1 tablespoon soy sauce, Chinese cooking wine and 1 tablespoon oil. Divide into two bowls. Add beef slices into one bowl and chicken slices into the other bowl. Stir each bowl until both types of meat are well coated and marinate for about 30 minutes.
In a pot or wok over medium heat, heat about 3-inches deep of oil (meat should be fully submerged in oil). Add chicken and cook, stirring as needed, for about 3 to 5 minutes or until lightly browned. With a slotted spoon, remove chicken from pot and drain on paper towels. Add beef and cook, stirring as needed, for about 2 to 3 minutes or until lightly browned. With a slotted spoon, remove beef from pot and drain on paper towels.
In a bowl, combine shrimp, the remaining ½ teaspoon cornstarch, and salt and pepper to taste.
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