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House Special Fried Rice Recipe

Name: New Star Chinese Restaurants House Special Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 6 cups cooked long-grain white rice (day-old, chilled); 3 tbs vegetable oil; 1 tsp sesame oil; 3 count large eggs; 2 tsp garlic, minced; 1 cup yellow onion, small dice; 1 cup frozen peas and carrots, thawed; 2 cups cooked shrimp, chopped (or diced rotisserie chicken/pork); 1 cup Chinese-style lap cheong or ham, diced (optional); 3 tbs light soy sauce; 1 tbs dark soy sauce; 1 tbs oyster sauce; 1 tsp white pepper; 0.5 tsp salt; 4 stalks scallions (green parts and white separated), thinly sliced; 0.5 tsp toasted sesame oil (for finish); 0.25 tsp ground black pepper; 2 tsp optional: sriracha or chili oil

Inspired by New Star Chinese Restaurant

Time30m

Serves6

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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Fried Rice Base

6 cups cooked long-grain white rice (day-old, chilled)

3 tbs Tuscany sunflower oil

1 tsp Toasted sesame oil

3 count Large eggs

2 tsp Garlic, minced

1 cup yellow onion, small dice

1 cup frozen peas and carrots, thawed

Protein & Add-ins

2 cups cooked shrimp, chopped (or diced rotisserie chicken/pork)

1 cup Chinese-style lap cheong or ham, diced (optional)

Sauce & Seasoning

3 tbs light soy sauce

1 tbs dark soy sauce

1 tbs oyster sauce

1 tsp White pepper

1/2 tsp Celtic sea salt

4 stalks scallions (green parts and white separated), thinly sliced

Finishing

1/2 tsp toasted sesame oil (for finish)

1/4 tsp ground black pepper

2 tsp optional: sriracha or chili oil

Method

Fried Rice Base

Prep rice

Break up any clumps in the chilled day‑old rice with your hands or a fork so grains are separated. Keep chilled until ready to use.

Heat oils

Heat a large, heavy skillet or wok over high heat until hot. Add 2 tbs vegetable oil and 1 tsp sesame oil, swirl to coat and heat until shimmering but not smoking.

Cook eggs

Push oil to one side of the pan. Crack the 3 eggs into the empty side, season lightly with a pinch of salt, scramble quickly until just set, then break into large curds. Remove eggs to a bowl and set aside.

Sauté aromatics and vegetables

Add the remaining 1 tbs vegetable oil to the hot pan. Add minced garlic and diced onion, stir‑fry 30–45 seconds until fragrant and translucent. Add the thawed peas and carrots and stir‑fry 1–2 minutes until heated through and any excess moisture evaporates.

Fry rice

Increase heat to very high. Add the chilled rice in handfuls, spreading it out. Press and let rice sit 20–30 seconds to get a slight sear, then toss or stir to combine with vegetables. Continue stir‑frying 2–3 minutes until rice is evenly hot and beginning to pick up color from the pan.

Incorporate eggs

Return the scrambled eggs to the pan, breaking them into smaller pieces and folding them through the rice until evenly distributed.

Protein & Add-ins

Add the chopped cooked shrimp (or chosen protein) and diced lap cheong/ham to the rice. Stir‑fry 1–2 minutes until the protein is heated through and any fat from the lap cheong/ham has been rendered and coated the rice.

Sauce & Seasoning

Stir together light soy sauce, dark soy sauce, oyster sauce, and white pepper in a small bowl. Pour the sauce evenly over the rice, tossing quickly to coat so color and seasoning distribute evenly. Taste and add up to 1/2 tsp salt if needed. Add the white parts of the scallions now and toss briefly to combine.

Finishing

Turn off the heat. Drizzle the toasted sesame oil over the rice and sprinkle the ground black pepper. Toss to combine. Add the reserved green parts of the scallions and give one final toss.

Serve immediately with optional sriracha or chili oil on the side for heat.