Special Fried Rice- Egg Fried Rice - Better Than Takeout

Ingredients

• 200 g Pork Belly (cut into bite‑size cubes)
• 200 g Boneless Chicken (mix of thigh and breast, cut into cubes)
• 200 g Cooked Prawns (peeled and deveined; already cooked)
• 1 medium Carrot (peeled and diced)
• 1/2 cup Garden Peas (frozen, thawed)
• 1 medium Onion (chopped; can substitute shallots)
• 2 stalks Spring Onions (chopped, green parts only)
• 2 cloves Garlic (minced)
• 3 cups Basmati Rice (cooked and cooled; can use day‑old jasmine rice)
• 3 large Eggs (beaten with salt and black pepper)
• 2 tablespoons Dark Soy Sauce (for marinating pork and chicken)
• 1 tablespoon Light Soy Sauce (adds salty depth)
• 1 teaspoon Sesame Oil (for finishing flavor)
• 4 tablespoons Vegetable Oil (for frying)
• to taste Salt
• to taste Black Pepper

Instructions

1. Marinate Pork and Chicken

   Dice the pork belly and chicken into bite‑size cubes. Place each in separate bowls, add 1 Tbsp dark soy sauce to each, mix thoroughly, and set aside to marinate for 30 minutes.

   Time: PT5M

2. Prep Vegetables

   Dice the carrot, chop the onion, mince the garlic, and slice the spring onions (green parts only). Set everything aside in small bowls.

   Time: PT10M

3. Beat Eggs

   Crack the three eggs into a mixing bowl, add a pinch of salt and black pepper, and whisk until combined.

   Time: PT2M

4. Scramble Eggs

   Heat the wok over medium heat, add 1 Tbsp vegetable oil, and pour in the beaten eggs. Let the bottom set, then gently push the set part back while allowing the runny part to cook. Stop when the eggs are still slightly chunky.

   Time: PT3M

   Temperature: medium

5. Set Aside Scrambled Eggs

   Transfer the partially cooked eggs to a plate and set aside.

   Time: PT1M

6. Fry Marinated Pork

   Add another 1 Tbsp vegetable oil to the wok, increase heat to medium‑high, and add the marinated pork. Stir‑fry until browned on all sides, about 6‑7 minutes.

   Time: PT7M

   Temperature: medium-high

7. Fry Marinated Chicken

   Push the pork to the side, add a splash of oil if needed, then add the marinated chicken. Stir‑fry until browned, about 5‑6 minutes.

   Time: PT6M

   Temperature: medium-high

8. Combine Pork and Chicken with Aromatics

   Return the pork to the center of the wok, add minced garlic and chopped onion, and stir‑fry for 3‑4 minutes until fragrant.

   Time: PT4M

   Temperature: medium-high

9. Add Carrots and Peas

   Stir‑add the diced carrot and garden peas, cooking for another 2‑3 minutes until the carrots are just tender.

   Time: PT3M

   Temperature: medium

10. Incorporate Rice and Eggs

    Add the cooked basmati rice and the set‑aside scrambled eggs to the wok. Toss everything together for about 2 minutes, breaking up any clumps.

    Time: PT2M

    Temperature: medium

11. Season the Fried Rice

    Drizzle 1 Tbsp dark soy sauce, 1 Tbsp light soy sauce, 1 tsp sesame oil, and a pinch of black pepper over the rice. Add the chopped spring onions and stir‑fry for another minute.

    Time: PT1M

    Temperature: medium

12. Heat Cooked Prawns

    Finally, add the cooked prawns, stir for about 1 minute just to warm through.

    Time: PT1M

    Temperature: medium

13. Serve

    Transfer the fried rice to a serving platter or bowls and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

62 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pork Belly: Pork shoulder, Beef strips
• Instead of Boneless Chicken: Chicken breast only, Tofu for vegetarian version
• Instead of Cooked Prawns: Shrimp, Scallops
• Instead of Carrot: Bell pepper, Zucchini
• Instead of Garden Peas: Edamame, corn kernels
• Instead of Onion: Shallots
• Instead of Spring Onions: Scallions, chives
• Instead of Garlic: Garlic paste
• Instead of Basmati Rice: Jasmine rice, long‑grain white rice
• Instead of Eggs: Tofu scramble for vegan version
• Instead of Dark Soy Sauce: Regular soy sauce (use less)
• Instead of Light Soy Sauce: Tamari (gluten‑free)
• Instead of Sesame Oil: Peanut oil
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Wok or Large Skillet
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk
• Spatula or Wooden Spoon
• Plate
• Measuring Spoons
• Stove

Critical Steps — Do Not Skip

• Marinating pork and chicken for at least 30 minutes with dark soy sauce.
• Using day‑old rice (or cooled basmati) to prevent clumping.
• Not over‑salting the dish because the proteins are already soy‑sauce seasoned.

Chef Tips from the Video

• Add a few drops of sesame oil at the very end for a nutty aroma.
• For extra heat, stir in a pinch of chili flakes or a dash of sriracha.
• Use a high‑smoke‑point oil like grapeseed if you prefer a very hot wok.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; rice may become mushy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice a day ahead and refrigerate; cold rice fries better.
• Marinate the pork and chicken while you prep the vegetables.
• Pre‑chop all vegetables and store them in sealed bags in the fridge.

Frequently Asked Questions