How to Make Authentic Special Fried Rice

Do you love the Special Fried Rice from the Chinese shop?

Well surprise, surprise it is dead easy to make at home and you will be amazed at just how yummy it is!  Now you can whip up a batch of Special Fried Rice at home for family and friends – for only a couple of dollars!

It is a great way to make meat stretch further as it is such a filling side dish – or it can be eaten on its own as its own meal.

We always use Jasmine Rice for any fried rice recipes, but especially our Special Fried Rice recipe – it gives it that authentic flavour and is just a little bit sweeter in taste than the other varieties.

Remember though that cooked rice should be kept in the fridge for a maximum of two days.  Cooked rice eaten after this time is the number one cause of food poisoning!  So when in doubt – chuck it out!

If you were wondering about the history of the Traditional Special Fried Rice recipe – it was actually first cooked in the Sui Dynasty in China which was 589-618 AD. 

The Chinese had a taboo against wasting food (smart people!) – so the Fried Rice recipe was developed to avoid wasting cooked leftover rice.

Try some of our other delicious rice recipes too:

• Chicken Rice Casserole is a delicious one-dish dinner the whole family will enjoy.
• Cold Rice Salad is a delicious cold dish best served on a hot day.
• Creamy Rice Pudding – a delicious dessert made from leftover rice.

How to Make Authentic Special Fried Rice

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: MainCuisine: AustralianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

400

kcal

Total time

1

hour 

Elevated fried rice with extra veggies & protein—more than your average take-out offering.

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Ingredients

• 2 cups White Rice

• 4 Eggs-Lightly beaten

• 1/2 tsp Sesame oil

• 125 gram Bacon-Diced

• 4 Green Onions-sliced

• 500 gram Prawns-cooked, peeled, deveined, halved

• 1 cup Frozen peas

• 1 cup Beansprouts-Trimmed

• 1 Small Carrots-diced

• 2 tbsp Salt reduced soy sauce

Directions

• Cook rice in a saucepan of boiling, salted water for 30 minutes or until tender.
• Drain and rinse under cold water then set aside.
• Spray a wok with oil.
• Heat over medium-high heat and pour in half the egg.
• Swirl to coat and just cook for 1 minute or until just set.
• Transfer to a board then roll up the egg and slice thinly, repeat with remaining egg.
• Spray wok with oil and increase heat to high.
• Stir-fry bacon for 3 minutes or until golden.
• Add sesame oil, onions, prawns, and peas
• Add soy sauce and rice and stir fry for another 2 minutes or until heated through
• Cook your rice the day before and it fries up even better

Gemma Lutton

Mother of three gorgeous kids and a extremely lucky husband. A stay at home mum now dipping her toes into the world of writing and escaping into fantasyland until 3pm rolls around, then back to being an awesome mother and wife.

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