• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

432 Cals 35 Protein 40.5 Carbs 14 Fats
PREP TIME:
15 mins
COOK TIME:
20 mins
TOTAL TIME:
35 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch
CUISINE:Chinese
House Special Fried Rice is the perfect one-pot dish– made with a combo of frozen brown rice and cauliflower rice and loaded with chicken, shrimp, steak, and eggs for mega protein.
INGREDIENTS
8 ounces peeled and deveined shrimp, chopped
6 ounces thin sliced chicken breast cutlet, sliced into 1/4 inch thin strips
6 ounces thin sliced sirloin steak, sliced into 1/4 inch thin strips
1/4 teaspoon kosher salt
2 1/2 teaspoons vegetable or canola oil, divided
1 tablespoon chopped fresh ginger
2 garlic cloves, chopped
4 medium scallions, thinly sliced, whites and greens separated
2 cups frozen riced cauliflower
3 cups cooked cold leftover brown rice, preferably short-grain
2 large eggs, beaten
2 tablespoons soy sauce, or gluten-free Tamari
1 tablespoon rice vinegar
1 1/2 teaspoons toasted sesame oil
Sriracha or Chile-garlic sauce, optional for serving
INSTRUCTIONS
The easiest way to get the chicken and steak sliced into thin strips is to roll the thin piece of meat, then slice it.
Season the shrimp, chicken and steak with salt.
Heat a large nonstick wok or deep skillet over medium-high heat. When hot spritz with oil and add the steak, cook about 2 to 3 minutes turning halfway then set aside on a plate.
Add the chicken, cook 2 to 3 minutes, stirring and set aside with the beef.
Add the shrimp and cook 2 to 3 minutes, stirring. Set aside with the other meat.
Heat 1 teaspoon of the oil in a large nonstick wok or deep skillet over medium- high.
Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the cauliflower and cook, stirring occasionally, until heated, 3 to 4 minutes. Push to one side.
Add the remaining 1/2 tablespoon oil and swirl around the skillet to evenly transfer, add the cooked rice in an even layer.
Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy.
Continue to cook, stirring occasionally, 1 to 2 minutes, or until combined.
With a spoon or spatula, push the rice to one side of the wok or skillet. Crack the eggs onto the other side.
Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice and egg to thoroughly combine.
Return the reserved shrimp, steak and chicken and scallion greens to the skillet and toss until warmed.
Stir in the soy sauce, rice vinegar and sesame oil.
Serve immediately. Serve with sriracha sauce, if desired.
NOTES
Refrigerate leftovers within 2 hours of cooking for up to 3 days. Freeze leftovers for up to 3 months.
Serving: 11/2 cups (generous), Calories: 432kcal, Carbohydrates: 40.5g, Protein: 35g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 200mg, Sodium: 598.5mg, Fiber: 4g, Sugar: 3gBlue Smart Points:7Green Smart Points:9Purple Smart Points:2