Savory Fried Rice with Chicken, Pork, and Shrimp
Enhance your fried rice with a savory twist by adding a combination of chicken, pork, shrimp, and fresh vegetables. This recipe offers a delicious and hearty version of the classic Chinese fried rice, perfect for a satisfying meal.
Equipment
- Nonstick wok or skillet
- spatula
- Small bowl
Ingredients
For the Sauce (from Simple Fried Rice recipe):
- 2 tablespoons unsalted stock
- 4 teaspoons sugar
- 1 tablespoon Chinese rice wine or pale dry sherry
- 1 teaspoon to 1 tablespoon reduced-sodium soy sauce adjust to taste
For the Savory Fried Rice:
- 4 teaspoons vegetable oil
- 1 egg lightly beaten
- 1 small onion coarsely chopped
- 1 large clove garlic crushed
- ¼ cup 30 g diced cooked chicken
- ¼ cup 30 g diced cooked pork
- ¼ cup 50 g diced raw or cooked shrimp (optional)
- 2 tablespoons diced country-style ham preferably Smithfield
- 3 or 4 fresh mushrooms trimmed, wiped clean, and chopped
- 2 green onions scallions, sliced
- ¼ cup 25 g fresh bean sprouts, ends trimmed
- 3 cups 750 g cold, cooked long-grain white rice
- Freshly ground black pepper to taste
- Unsalted roasted peanuts for garnish
- Soy sauce or chili sauce optional, for serving
Instructions
- Combine the sauce ingredients in a small bowl and set aside.
- Heat a nonstick wok or skillet over medium heat.
- Add 1 teaspoon of vegetable oil.
- Once the oil is hot, add the lightly beaten egg and stir gently until cooked through.
- Remove the egg, cut into bite-size pieces, and set aside.
- Increase the heat to medium-high and add another teaspoon of oil to the wok.
- Stir-fry the chopped onion until soft.
- Add the crushed garlic and stir-fry for 3–4 seconds.
- Add the diced chicken, pork, shrimp (if using), country-style ham, and chopped mushrooms to the wok.
- Stir-fry for about 2 minutes until the ingredients are heated through.
- Add the green onions and fresh bean sprouts, and stir-fry for an additional minute.
- Stir in the sauce and cook for another 30 seconds.
- Remove the mixture to the plate with the cooked egg.
- Reheat the wok and add the remaining oil.
- Add the cold rice, stirring and turning to break up clumps and heat it evenly.
- Add the chicken, pork, shrimp, and vegetable mixture back to the wok, stirring until everything is heated through, about 2 minutes.
- Season with freshly ground black pepper and garnish with unsalted roasted peanuts.
- Serve with soy sauce or chili sauce if desired.
Notes & Wine Advice
Pair with a crisp white wine like Pinot Grigio or a light beer.
Nutrition values
Calories: 450 kcal | Carbohydrates: 50 g | Protein: 25 g | Fat: 18 g | Sugar: 6 g