Fully Loaded “House” Fried Rice

• Meat

  • 4 oz Beef, steak
  • 4 oz Chicken

• Seafood

  • 6 oz Shrimp

• Produce

  • 1/4 cup Carrots, rounds
  • 2 cloves Garlic
  • 4 Green onion
  • 3/4 cup Onion, white or yellow
  • 1 cup Peas, frozen

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tsp Ginger paste
  • 1 tbsp Mirin
  • 1 tbsp Oyster sauce
  • 1 1/2 tbsp Soy sauce, regular or low sodium
  • 1 1/2 tsp Soy sauce, dark

• Pasta & Grains

  • 3 cups Grain rice, medium fresh or leftovers

• Baking & Spices

  • 1 Salt and pepper
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 3 tbsp Oil
  • 1 tsp Sesame oil, roasted
  • 1 Sesame oil

Found on kitchendreaming.com

Description

Ingredients

• 1 tbsp Oyster Sauce
• 1.5 tbsp soy sauce (regular or low sodium)
• 1.5 tsp dark soy sauce
• 1 tsp roasted sesame oil
• 3 cups medium grain rice, chilled fresh or leftovers
• 3 tbsp oil (vegetable, canola or peanut), separated
• 2 eggs, lightly beaten
• 2 cloves garlic, minced (about 2 tsp)
• 2 tsp ginger paste
• ¾ cup diced onion (white or yellow)
• 1 cup frozen peas
• ¼ cup thinly sliced carrots rounds
• 1 tbsp mirin (Asian sweet cooking wine and rice seasoning)
• 6 oz shrimp, any variety, peeled and cooked, tails on (i used colossal)
• 4 oz chicken, pounded thin, sliced and saute (or leftover roasted)
• 4 oz beef steak, pounded thin, sliced thin and sauteed
• 3 scallions, thinly sliced, divided
• Salt and Pepper, to taste
• sliced scallions
• Sesame Oil for drizzling
• toasted sesame seeds

Directions

• Its best for this recipe to prepare everything you will need before starting. Chop and measure everything. Once you start cooking, it really comes together fast.
• Combine the sauce ingredients together in a small bowl. Set aside.
• Heat the skillet on high until it is good and hot. Add 1 tbsp oil and add eggs and scramble. Remove eggs to a plate and set aside.
• Add the shrimp to the hot skillet, season with salt and pepper and cook about 1 - 2 minutes per side; or until the shrimp turn a light pink color and the tails curl in. Remove to a plate and set aside.
• Add chicken and saute until the chicken is cooked through and the juices are clear. Remove to the plate with the shrimp and set aside.
• Add the beef strips into the hot skillet. Season with salt and pepper. Cook for 1-2 minutes or until your desired doneness is achieved. I saute mine just to a medium. They will finish cooking with transfer heat when they are added back to the pan. Remove to the plate with the chicken and shrimp and set aside.
• Add the remaining oil, add the garlic and ginger paste. When it just starts to sizzle and become aromatic, add the onions and fry until golden brown, about 2 minutes.
• Next, add the peas, carrots, and mirin. The mirin will bubble rapidly. Allow this to simmer until it is mostly evaporated and the vegetables are tender.
• Return the meats to the pan along with the rice, eggs, the scallions, and sauce. Stir to coat the rice with the sauce.
• To get a nice crispy rice, allow it to sit for 30 seconds or so to allow caramelization on the rice, if crispiness in not desired, stir until the rice is heated through.
• Taste and adjust seasonings. If desired, add more soy sauce.
• Optional garnishes include scallions, sesame oil, toasted sesame seeds, and sriracha sauce (spicy).