House Special Fried Rice

Ingredients

• 4 cups Cooked White Rice (leftover rice from Chinese takeout, chilled and spread thinly to dry)
• 3 large Eggs (beaten lightly)
• 2 tablespoons Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 1 cup Roast Chicken (leftover, diced)
• 0.5 cup Pork Chop (cooked leftover, diced)
• 0.5 cup Shrimp Filling (leftover cooked shrimp from dumpling skins, roughly chopped)
• 0.5 cup Frozen Peas (no need to thaw)
• 0.25 cup Carrot (peeled and diced small)
• 0.25 cup Onion (white or yellow, diced)
• 2 stalks Scallions (thinly sliced, green and white parts)
• 0.5 teaspoon Salt
• 0.25 teaspoon White Pepper
• pinch MSG (optional, for umami)
• pinch Sugar (balances saltiness)
• pinch Cornstarch (to fluff overly sticky rice, optional)

Instructions

1. Preheat the wok

   Place the wok over a high‑heat gas burner. If your burner has a diffuser ring, remove it so the flame concentrates in the center. Heat until a drop of water evaporates instantly.

   Time: PT5M

   Temperature: high heat

2. Scramble the eggs

   Add 1 tablespoon of oil, swirl, then pour in the beaten eggs. Let the bottom set for about 10 seconds, then flip and cook until just set but still slightly runny.

   Time: PT1M

   Temperature: high heat

3. Stir‑fry aromatics

   Add another splash of oil, then toss in the diced carrots and onions. Stir‑fry for about 30 seconds, just until the carrots start to soften.

   Time: PT30S

   Temperature: high heat

4. Add the rice

   Add the chilled rice. If the grains are clumped, sprinkle a pinch of cornstarch and fluff with your fingers before adding. Use the back of a ladle to break up any remaining clumps while stirring.

   Time: PT2M

   Temperature: high heat

5. Reheat proteins and peas

   Add the diced chicken, pork, shrimp filling, and frozen peas. Stir‑fry until everything is heated through, about 1 minute.

   Time: PT1M

   Temperature: high heat

6. Combine eggs and season

   Return the half‑cooked eggs to the wok, breaking up any large pieces. Sprinkle salt, white pepper, a pinch of MSG, and a pinch of sugar. Toss everything together for 30 seconds.

   Time: PT30S

   Temperature: high heat

7. Finish with scallions

   Stir in the sliced scallions, give a quick toss, then remove from heat and serve immediately.

   Time: PT15S

Nutrition Facts

Calories

460

Protein

22g

Carbohydrates

55g

Fat

13g

Fiber

4g