Tasty Fried Rice

This House Special Fried Rice turns your day-old rice and leftover meats into an amazing meal without much work. Mix cold rice with tasty char siu chicken, juicy prawns, soft eggs, and bright veggies for a true takeout-style dish at home. The secret's in the simple seasoning mix and hot-pan cooking that brings all the flavors together perfectly. And the best part? This fancy-looking meal takes just 20 minutes to make—way faster than waiting for delivery.

I whip up this fried rice whenever there's leftover Chinese five-spice chicken or BBQ chicken in my fridge. What started as a way to finish up extras has turned into something my family constantly asks for. Even my hard-to-impress mother-in-law wanted to know how I made it after she tried it at our family dinner last month.

Key Ingredients and Smart Selection Advice

• Rice: Day-old long-grain rice works best here. The more dried out your rice is, the better your dish will turn out.
• Char Siu Meat: Chinese BBQ pork is traditional, but you can swap in char siu chicken or any leftover roasted meat you've got.
• Prawns/Shrimp: Go for fresh or thawed frozen ones, already peeled and cleaned. If using frozen, make sure they're completely thawed and dried off before chopping.
• Eggs: They add richness and extra protein. Fresh ones taste best and give the nicest texture.
• Green Peas: Just grab frozen ones—they need zero prep beyond measuring out what you need.
• Seasonings: The real magic happens with the perfect mix of soy sauce, sesame oil, mirin, garlic, and ginger that makes simple stuff taste incredible.

I've noticed your rice quality really changes how this dish turns out. If your leftover rice seems too wet or clumpy, try mixing in a tablespoon of plain breadcrumbs to help everything stay separated better while you're cooking and setting up the dish.

Step-by-Step Cooking Guide

Step 1: Get Your Rice Ready

Use your hands or a fork to break apart any lumps in your cold rice. You want separate grains, not sticky clumps. Have everything else prepped and nearby—your diced char siu, prepped prawns, beaten eggs, cut-up veggies, and measured sauces.

Step 2: Build Your Flavor Base

Get your wok smoking hot, then pour in 1 tablespoon oil. Toss in diced onions and cook for 30 seconds until they smell good but aren't brown yet. Drop in your minced garlic and diced carrots, stirring non-stop for another 30 seconds until everything smells amazing.

Step 3: Add Proteins One After Another

Throw in your prepped prawns and cook 1-2 minutes until they just turn pink. Push everything to one side, add another spoon of oil, and pour in your beaten eggs. Let them set a bit before breaking them into chunks.

Step 4: Mix In The Rice Just Right

Add your cold rice to the wok, breaking up any stubborn clumps. Pour 1-2 tablespoons soy sauce, 1/2 teaspoon white pepper, 1 teaspoon chicken powder, and 1 teaspoon sesame oil over everything. Keep tossing quickly to coat all the bits evenly.

Step 5: Add The Fresh Stuff Last

Once your rice is hot and all seasonings are mixed in, toss in sliced spring onions and give everything one final quick stir. Take it off the heat right away so nothing overcooks, and serve it hot with extra spring onions on top if you want.

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I found out about using cold rice the tough way. My first tries with just-cooked rice ended up as a sticky blob. Now I purposely make extra rice the night before so I can whip up this dish the next day with just the right texture.

Mastering Your Wok Skills

You can't skip the high heat for real fried rice. My grandma always told me to heat the wok till it's smoking before adding any oil. Always keep everything moving in the pan to get that special smoky flavor. Don't stuff too much in at once—cook in batches if needed. Once I got this technique down, my homemade fried rice started tasting just like restaurant quality.

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Clever Ways To Use Your Leftovers

This dish really shines at making old food taste new again. I've thrown in leftover roast chicken, holiday ham, and even Thanksgiving turkey with great results. Just cut your meat into small, even chunks so it mixes in well. Leftover grilled steak adds amazing flavor with those charred edges. Even day-old veggies bring their own sweet, caramelized taste to the mix.

Getting The Mix Just Right

Great fried rice needs a good balance of everything. The char siu brings savory depth, prawns add sweetness, eggs make it creamy, while veggies keep it fresh. Order matters too—start with onions and garlic to build flavor, cook eggs in the middle so they stay visible, add veggies last so they stay crisp. Throwing in spring onions at the very end keeps that bright color and taste you get at good restaurants.

Tweaking For Different Diets

You can easily change this dish for any eating style. For my vegetarian friends, I skip the meat, use more eggs and pile in extra veggies. My low-carb buddies love when I swap in cauliflower rice, which soaks up all the flavors nicely. When cooking for folks who can't eat gluten, I use tamari instead of soy sauce and make sure my chicken powder doesn't have gluten. Everyone gets to enjoy this favorite no matter what their food needs are.

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Smart Cooking Tricks

• Separate your rice grains while they're still cold straight from the fridge
• If you don't have leftover rice, cook a fresh batch with a bit less water, then spread it out to cool completely
• Soak your prawns in a mix of soy sauce, cornstarch and white pepper for 10 minutes before cooking
• Keep your first batch warm in a 200°F oven while you cook the rest
• Don't throw away used cooking oil—strain it and save it for your next stir-fry for extra flavor

Frequently Asked Questions

→ Why use day-old rice?

Using cold, leftover rice is the key to keeping your fried rice dry and separate. Fresh rice is too moist and turns soft quickly. If fresh is all you have, spread it out and let it cool and dry for a bit.

→ What can I swap for char siu?

Got no char siu? Use whatever cooked protein you have! Leftover roasted meats, ham, bacon, or even something like Chinese sausage work great. Keep it vegetarian by stirring in tofu or doubling the veggies.

→ Can I skip prawns if I'm allergic?

Definitely! Just leave out the prawns and pop in another protein like chicken, beef, or tofu. All of them taste amazing with the marinade for another layer of flavor.

→ What's a good swap for Shaoxing wine?

If you're out of Shaoxing wine, try dry sherry or mirin (just use a little less since it's sweeter). No wine? Mix rice vinegar with a bit of sugar or simply leave it out if needed.

→ Why does my rice stick in clumps?

Sticky rice could mean it's freshly cooked or too wet. Use chilled rice, fluff it before adding to the pan, and keep the heat high. Cooking in smaller batches can prevent crowding and help too!

→ Can I make it ahead and reheat?

It's tastiest fresh, but it'll keep in the fridge for a couple of days. Reheat in a hot pan with a splash of water and keep stirring until it's warmed through.