Craving a quick and delicious meal that’s packed with flavor? Look no further than this super easy special fried rice recipe! This dish is a versatile and satisfying meal that can be customized to your liking. With just a few basic ingredients and minimal effort, you can create a restaurant-quality meal right in your own kitchen.
EQUIPMENT
- Wok
- Regular-sized pot
INGREDIENTS
- 4 cups parboiled rice, washed
- 1 medium white onion, chopped
- 2 eggs
- 1 tbsp ginger-garlic paste
- 1 cup frozen peas
- 3 tbsp soy sauce
- Chopped spring onions
- 4 medium carrots, chopped
- Olive oil
- 2 chicken thighs, chopped and seasoned with salt, pepper, chili powder, soy sauce, and bouillon
- 1 cup shrimp, seasoned with salt, pepper, chili powder, soy sauce, and bouillon
- 4 cups chicken stock (homemade or store-bought)
- Spices
- Salt
- White pepper
- Black pepper
- 1 tbsp curry powder
- 2 tsp chicken bouillon
- Chili powder
- MSG (optional)
INSTRUCTIONS
- In a regular-sized pot, heat olive oil and caramelize the chopped onions. Season with salt, curry powder, and chicken bouillon, stirring well.
- Add the washed rice to the pot and stir-fry for 5 minutes, or until some grains begin to brown. Then, add soy sauce, chicken stock, and ginger-garlic paste. Cover the pot and let the rice steam on low heat for 22 minutes. Once done, set aside to cool.
- Preheat olive oil in a wok or separate pan. Stir-fry the seasoned chicken for 5 minutes, then set aside. Next, stir-fry the shrimp for 3 minutes and set aside. Stir-fry the chopped carrots and peas for 2 minutes, seasoning with salt, pepper, bouillon, and chili powder, then set aside.
- Add a little more oil to the pan to scramble the eggs. Once cooked, add the cooled rice. Incorporate the stir-fried chicken, shrimp, and vegetables into the rice mixture. Stir-fry for an additional 7 minutes.
- Adjust the seasoning to taste and garnish with chopped spring onions.
- Remove from heat and serve. Enjoy!
