House Special Fried Rice Recipe

Name: Fun DipPot - Instant Hot Pot/Szechuan Flavor/Dim Sum 麻辣烫/川菜/点心s House Special Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups long-grain white rice (cooked and chilled); 3 tbs vegetable oil; 1 tsp sesame oil; 3 each large eggs; 0.5 cups yellow onion, finely diced; 2 tsp garlic, minced; 1 tsp fresh ginger, grated; 1 cups frozen peas and carrots, thawed; 4 each scallions (green parts and whites separated), thinly sliced; 2 cups cooked chicken, pork, or shrimp, diced (or tofu for vegetarian); 3 tbs light soy sauce; 1 tbs oyster sauce; 0.5 tsp dark soy sauce (for color, optional); 0.25 tsp white pepper; 0.5 tsp salt; 0.5 tsp toasted sesame oil (extra, for finishing); 2 tbs chopped cilantro or extra scallion greens (optional)

Inspired by Fun DipPot - Instant Hot Pot/Szechuan Flavor/Dim Sum 麻辣烫/川菜/点心

Time30m

Serves4

Make House Special Fried Rice Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice and aromatics

4 cups long-grain white rice (cooked and chilled)

3 tbs Tuscany sunflower oil

1 tsp Toasted sesame oil

3 each Large eggs

1/2 cups yellow onion, finely diced

2 tsp Garlic, minced

1 tsp Fresh ginger, grated

Vegetables and protein

1 cups frozen peas and carrots, thawed

4 each scallions (green parts and whites separated), thinly sliced

2 cups cooked chicken, pork, or shrimp, diced (or tofu for vegetarian)

Sauce and seasoning

3 tbs light soy sauce

1 tbs oyster sauce

1/2 tsp dark soy sauce (for color, optional)

1/4 tsp White pepper

1/2 tsp Celtic sea salt

Finish and garnish

1/2 tsp toasted sesame oil (extra, for finishing)

2 tbs chopped cilantro or extra scallion greens (optional)

Method

Rice and aromatics

Prep rice

Ensure rice is cooked, cooled and separated (preferably refrigerated overnight). Break up any clumps with a fork so grains are loose (4 cups).

In a small bowl combine soy sauce, oyster sauce, dark soy (if using), white pepper and salt. Stir and set aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Add eggs (3) and immediately scramble briskly, pulling them into soft curds. When nearly set but still slightly wet, remove eggs to a bowl and set aside.

Vegetables and protein

Add remaining 2 tablespoons vegetable oil to the hot wok. Add diced onion (1/2 cup) and the white parts of scallions. Stir-fry 30–45 seconds until fragrant and translucent.

Add minced garlic (2 tsp) and grated ginger (1 tsp); stir-fry 10–15 seconds until aromatic but not browned.

Add the diced cooked protein or tofu (2 cups) and stir-fry 1–2 minutes just to heat through and pick up flavors.

Add thawed peas and carrots (1 cup). Stir-fry 1 minute until vegetables are heated but still bright.

Combine rice and sauce

Push the vegetable and protein mixture to one side of the wok. Add another light drizzle of oil or a splash of sesame oil (included in ingredients) to the empty side and add the chilled rice (4 cups). Spread rice so it contacts the hot surface; let it sit 10–15 seconds to begin to sear, then stir and toss to combine with the vegetables.

Pour the prepared sauce evenly over the rice and stir quickly to distribute. Continue stir-frying on high heat for 2–3 minutes so the rice absorbs sauces and develops a little toasty flavor.

Add the scrambled eggs back into the wok and fold them into the rice until evenly distributed.

Finish and garnish

Taste and adjust seasoning with additional soy or salt if needed. Drizzle toasted sesame oil (1/2 tsp) over the rice and toss once to finish.

Stir in most of the sliced scallion greens, reserving some for garnish. Transfer fried rice to a serving bowl or platter.

Garnish with remaining scallions and chopped cilantro (optional). Serve immediately.