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Special Fried Rice

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So who fancies Chinese? Special fried rice — a classic chinese takeaway. I love this dish as a meal in itself. It's an ideal way to use up left over Roast pork, or you could switch for chicken from a sunday dinner. And it makes a very delicious meal by itself. The way to manage this - as with every chinese dish - is to have everything chopped and prepared, then have all the mess cleared away before you start to cook. If you love that salty sweet and "I want more taste!" well this is it - with out an additive in sight - Nutty style!

Click the Method tab below to see a step-by-step guide on how to make Special fried rice along with some pictures as a guide.

special fried rice and bean sprouts

ingredients for the rice

Here's what you need :¬)

serves 4

  • 1 Tbsp Sriracha hot chilli sauce
  • 300g roasted shoulder of pork
  • 1/2 cup long grain rice (my cup = 110g)
  • 1 cup water (exactly twice the volume of rice)
  • 4 Tbsp veg oil
  • 300g chicken thighs diced
  • 120g finely diced white onions
  • 1 red chilli diced
  • 90g diced mushrooms
  • 1 tsp salt
  • 1 tsp ground black pepper
  • mixed bell peppers diced
  • 1/2 cup sweetcorn
  • 120g cooked peeled prawns

for the beansprout side

  • 1 Tbsp oil
  • 140g carrot - grated
  • 120g very finely sliced onion
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp light soya sauce
  • 1 tsp dark soya sauce
  • 300g beansprouts

Method

Now as with most Chinese food, this is going to be a fast cook, and precision cutting is required! If everything is not cut well it will not cook evenly. So I suggest you do all your prep' before you start cooking. I even chop / dice everything well in advance before I even begin cook - sometimes a day in advance - put into pots and placed in the fridge — a winner on the day after . I know I'm repeating myselfs

Method for the rice

  1. Soak & rinse your rice at least twice, once drained set aside in the fridge to dry
  2. prepare everything else - chopped / diced etc.
  3. set your cooked pork into the siracha sauce & the water allow to soak
soak the sliced pork
sliced pork marinating
  1. set a heavy based pan to heat to hot
  2. add oil & allow it to come to a shimmering heat
  3. now add in your dry rice - allow it to crisp slightly
  4. push the rice to one side & add your diced chicken thighs
  5. stir-fry for a minute or so
add diced chicken
raw rice and chicken frying
stir-fry for a minute & move to the side
chicken and raw rice frying
  1. add your diced onions & stir fry until the onions are soft
add onions
onions added to rice and chicken
  1. add 1 red chilli & stir fry
add chilli
diced chilli and garlic added to pan
  1. add your mushrooms stir fry
add mushrooms
mushrooms added to pan
stir-fry to combine
mushrooms combined with ingredients in wok
  1. add in your salt & pepper
  2. add in your Sriricha hot chilli sauce & pork - mix well
add pork & Sriracha marinade
sliced pork added to pan
stir to combine
sriracha and water added to pan
  1. add your peppers, sweetcorn, prawns & stir to combine
add prawns, sweetcorn & peppers
prawns sweetcorn and peppers added to pan
  1. leave the rice to cook covered for 10 minutes test to check it is soft & all the water has nearly absorbed
check rice is cooked & water is absorbed
special fried rice in a wok
  1. rest in a heated serving dish as you do your beansprouts side dish

Method for the beansprout side

  1. set your heavy based pan to heat to hot
  2. add oil allow it to come to a shimmering heat
  3. add your carrots & stir-fry
stir-fry carrots
carrots frying in a pan
  1. add all your seasoning & stir-fry
  2. add your onions & stir-fry
stir-fry carrots & onions
onions and carrots frying
  1. lastly add your beansprouts & stir-fry until they just wilt
stir-fry beanprouts
onions and carrots frying
beansprout side
beansprout topping in a glass dish
special fried rice & beansprouts
special fried rice and bean sprouts