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Restaurants›Basmati's Asian Cuisine›Chicken, Beef Or Shrimp Fried Rice Recipe

Chicken, Beef Or Shrimp Fried Rice Recipe

Name: Basmati's Asian Cuisines Chicken, Beef Or Shrimp Fried Rice Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 4 cups cooked jasmine rice (preferably day-old); 8 oz boneless chicken breast, thinly sliced; 8 oz large shrimp, peeled and deveined; 8 oz beef sirloin, thinly sliced; 2 links Chinese sausage (lap cheong), thinly sliced; 3 each large eggs; 1 cup carrot, finely diced; 1 cup frozen peas; 4 stalks thinly sliced green onions (scallions); 2 tsp minced garlic; 1 tsp grated fresh ginger; 1 cup black currants (dried); 3 tbs light soy sauce; 1 tbs dark soy sauce; 1 tbs oyster sauce; 1 tsp sesame oil; 1 tsp white pepper; 2 tbs chicken or vegetable stock (or water); 3 tbs neutral oil (vegetable or peanut), for stir-frying; 1 tsp salt

Inspired by Basmati's Asian Cuisine

Time40m

Serves3

Wok-fried jasmine rice with chicken, shrimp, or beef, black currants, vegetables and Chinese sausage (available as a full or half order)

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Ingredients

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Protein & Main

4 cups cooked jasmine rice (preferably day-old)

8 oz boneless chicken breast, thinly sliced

8 oz large shrimp, peeled and deveined

8 oz beef sirloin, thinly sliced

2 links Chinese sausage (lap cheong), thinly sliced

Vegetables & Fruit

3 each Large eggs

1 cup carrot, finely diced

1 cup frozen peas

4 stalks thinly sliced green onions (scallions)

2 tsp minced garlic

1 tsp grated fresh ginger

1 cup black currants (dried)

Sauce & Seasoning

3 tbs light soy sauce

1 tbs dark soy sauce

1 tbs oyster sauce

1 tsp Toasted sesame oil

1 tsp White pepper

2 tbs chicken or vegetable stock (or water)

3 tbs neutral oil (vegetable or peanut), for stir-frying

1 tsp Celtic sea salt

Method

Prep

If using day-old rice, break up any clumps with a fork so grains are separate. Measure 4 cups packed; keep refrigerated until use. If rice is freshly cooked, spread on a tray and chill for at least 30 minutes to remove steam and moisture.

Pat chicken, beef and shrimp dry. Slice proteins thinly across the grain for beef and chicken. Thinly slice Chinese sausage. Finely dice carrot, mince garlic, grate ginger, and slice green onions, separating white and green parts.

Beat eggs lightly in a small bowl and set aside.

Marinate Proteins (optional but recommended)

Lightly season the chicken and beef with 1/2 tsp salt and 1/4 tsp white pepper. For shrimp, toss with a pinch of salt and a drop of sesame oil. Let sit 10–15 minutes while you prep other ingredients.

Cook Wok Components

Heat wok and cook Chinese sausage

Place a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and the sliced Chinese sausage. Stir-fry 1–2 minutes until it releases oil and edges brown. Remove sausage to a plate and reserve the rendered oil in the wok.

Scramble eggs

Add another 1/2 tablespoon oil to the wok, swirl to coat. Pour in beaten eggs and let sit briefly until they begin to set, then scramble lightly until just cooked. Transfer eggs to the plate with sausage.

Stir-fry proteins

Add remaining 1/2–1 tablespoon oil. Working quickly: add chicken slices and stir-fry until nearly cooked through (about 2–3 minutes). Push chicken to the side. Add beef in a single layer if using both proteins; sear 1–2 minutes until medium. Add shrimp and cook until pink and opaque, about 1–2 minutes. Note: if you are choosing one protein (chicken, beef, or shrimp), only cook that one. Return all cooked proteins to the plate and wipe the wok if there is excessive fond but keep any flavorful drippings.

Aromatics & vegetables

Add remaining 1 tablespoon oil to the hot wok. Add the white parts of the green onions, minced garlic and grated ginger; stir-fry 20–30 seconds until fragrant. Add diced carrot and frozen peas; stir-fry 1–2 minutes until carrots begin to soften.

Add rice and sauces

Increase heat to high. Add the chilled rice, breaking up any remaining clumps. Toss and stir-fry to coat rice with oil and aromatics for 1 minute. Drizzle light soy sauce, dark soy sauce, oyster sauce and the 2 tablespoons stock evenly over the rice. Continue stir-frying and tossing so the sauces evenly color the rice (about 2–3 minutes). Sprinkle white pepper and taste; add up to 1/2 tsp more salt if needed.

Finish with proteins, sausage, currants and eggs

Return the cooked proteins and Chinese sausage to the wok and toss to combine. Fold in the scrambled eggs and the dried black currants so they warm through (about 1 minute). Add sesame oil and mix thoroughly.

Taste and adjust seasoning with additional soy sauce, salt or white pepper as desired. Stir in the green parts of the scallions just before removing from heat.

Serve

Transfer the fried rice to a large platter or individual bowls. Garnish with extra sliced green onions if desired and serve immediately. Offer extra soy sauce or chili sauce on the side.