Restaurant-Style Chinese House Special Fried Rice Recipe
I’m about to share the secret that’ll turn your kitchen into your favorite Chinese takeout spot, minus the soggy containers and inflated prices. You know that magical house special fried rice with its perfect smoky flavor and those little treasures of char siu and shrimp scattered throughout? The one that somehow tastes better than anything you’ve attempted at home? Well, I’ve cracked the code, and it’s simpler than you think – but there’s one essential mistake everyone makes.
Why You’ll Love this Restaurant-Style Chinese House Special Fried Rice
When you’re craving that perfect balance of smoky char siu, tender shrimp, and fluffy scrambled eggs all dancing together in a wok, this house special fried rice delivers everything you love about your favorite Chinese restaurant right to your kitchen.
I’m talking about that crispy-edged rice that hits just right, where every grain gets coated in savory soy sauce and sesame oil.
Plus, you’ll skip the delivery fees and actually know what’s going into your food.
The best part? You control the protein portions, so no more sad takeout containers with three lonely shrimp.
What Ingredients are in Restaurant-Style Chinese House Special Fried Rice?
The magic of house special fried rice lies in its combination of proteins that create layers of flavor and texture. You’ve got the sweet, lacquered char siu bringing that signature Chinese BBQ smokiness, while tender shrimp adds a delicate seafood note and chicken breast keeps things hearty and satisfying.
What really makes this dish shine is the supporting cast of aromatics and sauces. Day-old rice is absolutely essential here because fresh rice turns mushy faster than you can say “wok hei.” The garlic, onions, and green onions build that fragrant base, while soy sauce and oyster sauce create that glossy, umami-rich coating every grain deserves.
Ingredients:
- 2 cups cooked day-old rice (white or brown)
- 3 oz char siu (Chinese BBQ pork), diced
- 3 oz shrimp, peeled and deveined
- 3 oz thinly sliced chicken breast
- 1 large egg, beaten
- 1/4 cup diced onion
- 2 tbsp frozen peas and carrots, thawed
- 1-2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing rice wine (optional)
- 1 tsp toasted sesame oil
- 1 stalk green onion, thinly sliced
- 2 tbsp vegetable or canola oil
Ingredient Notes and Substitutions
The char siu might be your biggest challenge since not everyone has a Chinese BBQ joint around the corner. If you can’t find it, leftover roasted pork or even ham works in a pinch, though you’ll miss that sweet glaze. Some Asian grocery stores sell frozen char siu that’s surprisingly decent.
For the rice, seriously don’t skip the day-old part. Fresh rice has too much moisture and will turn your beautiful fried rice into a sticky mess. If you’re planning ahead, cook your rice the night before and spread it on a sheet pan to cool completely before refrigerating.
Shaoxing rice wine adds an authentic depth, but dry sherry makes a solid substitute if your liquor cabinet doesn’t lean Chinese. And while frozen peas and carrots might seem lazy, they’re actually perfect here because they won’t release excess water like fresh vegetables might.
How to Make this Restaurant-Style Chinese House Special Fried Rice
The secret to restaurant-quality fried rice starts with getting your wok or large pan scorching hot – I’m talking about the kind of heat that makes you question your life choices when you lean too close. Add your 2 tablespoons of vegetable or canola oil and let it shimmer like it’s auditioning for a cooking show.
Toss in your minced 1-2 cloves of garlic and 1/4 cup diced onion first, because these aromatics need to hit that hot oil and release their fragrance. You want them softened and golden, not charred to oblivion, so about 30 seconds to a minute should do it. Your kitchen should smell like the opening act of something amazing.
Now comes the protein parade. Add your 3 oz each of shrimp, thinly sliced chicken breast, and diced char siu all at once. Don’t be tempted to baby them – let them sear and develop some color. The shrimp should turn pink and curl up, the chicken should lose its raw look, and the char siu just needs to warm through since it’s already cooked. This whole protein party takes about 3-4 minutes.
Here’s where things get interesting – push all that beautiful protein to one side of your pan like you’re making room for an unexpected guest. Pour your beaten large egg into the empty space and let it scramble until it’s just set but still slightly creamy. Nobody wants rubbery eggs in their fried rice, trust me on this one.
Time for the rice entrance. Add your 2 cups of day-old rice and those 2 tablespoons of frozen peas and carrots that you’ve thawed. Now comes the wrist workout – stir-fry everything together, breaking up any rice clumps with your spatula. You want every grain separate and mingling with the other ingredients, not forming sad little rice mountains.
The sauce symphony happens next. Drizzle in your 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and that optional but highly recommended 1 tablespoon of Shaoxing rice wine. Toss everything like you’re conducting an orchestra, making sure every grain gets coated in that glossy, umami-rich goodness. The rice should take on a beautiful golden-brown color.
For the grand finale, remove the pan from heat and add your 1 teaspoon of toasted sesame oil and sliced green onion from 1 stalk. Give everything one final toss – the residual heat will warm through the green onions while keeping them slightly crisp. Serve immediately while it’s still steaming hot, because lukewarm fried rice is just sad rice with commitment issues.
Restaurant-Style Chinese House Special Fried Rice Substitutions and Variations
Look, I get it – not everyone has a Chinese market down the street or wants to hunt down char siu at 6 PM on a Tuesday.
No char siu? Use leftover roast pork, ham, or even crispy bacon. I’m not judging your protein choices here.
Fresh out of shrimp? Crab meat works beautifully, though your wallet might disagree.
Can’t find Shaoxing wine? Dry sherry’s your friend. Regular white wine? Sure, why not.
Oyster sauce missing in action? Mix soy sauce with a pinch of sugar.
Want it vegetarian? Skip the meats, double the vegetables, maybe toss in some firm tofu.
What to Serve with Restaurant-Style Chinese House Special Fried Rice
Now that you’ve got your perfect fried rice sorted, you’re probably wondering what else belongs on the table.
I always think of this dish as the star that plays well with others.
Hot and sour soup makes an incredible pairing – that tangy, spicy broth cuts through the rich, savory rice beautifully.
Spring rolls add lovely crunch, while steamed dumplings bring comfort.
For vegetables, I lean toward simple steamed broccoli or bok choy with garlic.
Sweet and sour chicken works too, though honestly, your fried rice is already pretty complete on its own.
Final Thoughts
Honestly, making house special fried rice at home isn’t nearly as intimidating as those packed Chinese restaurant kitchens make it seem.
You’ve got the recipe, you understand the techniques, and now it’s just about practice.
Will your first attempt look like those Instagram-worthy restaurant plates? Probably not. Mine certainly wouldn’t.
But here’s the thing – even slightly imperfect fried rice tastes absolutely incredible when it’s fresh from your own wok.
The key is embracing the process. Let the rice get a little crispy, don’t stress about perfect ingredient distribution, and trust your taste buds over perfectionist tendencies.
House Special Fried Rice
Equipment
Ingredients
- 2 cups cooked day-old rice white or brown
- 3 oz char siu Chinese BBQ pork, diced
- 3 oz shrimp peeled and deveined
- 3 oz thinly sliced chicken breast
- 1 large egg beaten
- 1/4 cup diced onion
- 2 tbsp frozen peas and carrots thawed
- 1-2 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing rice wine optional
- 1 tsp toasted sesame oil
- 1 stalk green onion thinly sliced
- 2 tbsp vegetable or canola oil
Instructions
- Heat vegetable oil in a large wok or pan over high heat until shimmering.
- Add minced garlic and diced onions, sautéing for 30 seconds until fragrant.
- Add shrimp, chicken, and char siu to the pan, cooking for 3-4 minutes until proteins are fully cooked.
- Push all ingredients to one side of the pan and pour beaten egg into the empty space, scrambling until just set.
- Add day-old rice, peas, and carrots, breaking up any rice clumps and stir-frying for 2-3 minutes.
- Pour soy sauce, oyster sauce, and rice wine over the rice, stirring continuously to coat evenly.
- Drizzle sesame oil over the rice and add sliced green onions, tossing everything together for final 30 seconds.
- Serve immediately while hot.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Fried Rice Ahead of Time and Reheat It?
Yes, I can make this fried rice ahead of time and store it refrigerated for up to three days. I’ll reheat it in a skillet with a splash of oil or microwave it, stirring occasionally.
How Long Does Leftover House Special Fried Rice Stay Fresh in the Refrigerator?
I’d store your leftover house special fried rice in the refrigerator for up to 3-4 days maximum. I’ll keep it in an airtight container and make sure it’s cooled completely before refrigerating.
What’s the Best Way to Reheat Cold Fried Rice Without Drying It Out?
I’ll add a tablespoon of water or broth to the cold rice, then reheat it in a covered pan over medium-low heat, stirring frequently to redistribute moisture evenly.
Can I Freeze House Special Fried Rice for Meal Prep Purposes?
I’d recommend freezing this fried rice in individual portions for up to three months. The proteins and rice freeze well together, though the texture might be slightly softer after reheating from frozen.
Why Does My Homemade Fried Rice Taste Different From Restaurant Versions?
I notice restaurants use day-old rice, high-heat woks, and specific seasonings like oyster sauce. They’ll also add MSG for umami depth, cook quickly at extremely high temperatures, and balance soy sauce ratios perfectly.