🍽️ How to Make House Special Fried Rice (Benlou Chaofan)

🧆 Ingredients

• 200g cooked rice (preferably day-old)
• 50g shrimp (peeled)
• 50g chicken breast (diced)
• 30g BBQ pork (char siu, diced)
• 1 egg (beaten)
• 30g peas
• 30g carrots (diced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• Salt to taste

🍳 Steps

1. Prepare the Ingredients:

   • Rinse the shrimp under cold water, pat dry, and remove any veins.
   • Dice the chicken breast and BBQ pork into small, even cubes for uniform cooking.
   • Peel and dice the carrots into small pieces.
   • Rinse the peas if using fresh, or thaw if using frozen.
   • Wash and finely chop the green onions.
   • Crack the egg into a bowl and beat until the yolk and white are fully combined.
   • For best results, use day-old rice that has been refrigerated overnight; break up any clumps with your hands before cooking.

2. Cook the Egg:

   • Heat half of the vegetable oil in a large wok or nonstick skillet over medium-high heat.
   • Pour in the beaten egg and let it set for a few seconds, then gently scramble until just cooked through but still tender.
   • Remove the egg from the pan and set aside. Avoid overcooking to keep the egg soft.

3. Stir-fry the Proteins and Vegetables:

   • Add the remaining oil to the pan and increase the heat to high.
   • Add the shrimp and stir-fry until they turn pink and opaque, about 1–2 minutes.
   • Add the diced chicken and BBQ pork, stir-frying until the chicken is no longer pink and the pork is heated through.
   • Add the carrots and peas, stir-frying for another 1–2 minutes until the vegetables are just tender but still bright in color.
   • Watch for the shrimp to curl and the chicken to turn white—these are signs they are cooked.

4. Add Rice and Combine:

   • Add the prepared rice to the pan, breaking up any remaining clumps with a spatula.
   • Stir-fry vigorously, tossing the rice with the other ingredients so each grain is coated with oil and heated through.
   • Return the scrambled egg to the pan, breaking it into small pieces and mixing it evenly throughout the rice.

5. Season and Finish:

   • Drizzle the soy sauce evenly over the rice, add salt to taste, and toss everything together thoroughly.
   • Add the chopped green onions and stir-fry for another 30 seconds to release their aroma.
   • Taste and adjust seasoning if needed.
   • Serve hot, garnished with extra green onions if desired.

Key Points:

• Use high heat throughout the stir-frying process to achieve a slightly smoky aroma (wok hei).
• Do not overcrowd the pan; if making a large batch, cook in batches to avoid steaming the ingredients.
• All ingredients should be prepped and ready before you start cooking, as stir-frying is a fast process.
• If you like, you can add other vegetables such as bell peppers or corn for extra color and flavor.

💡 Tips

• Use a mix of meats for richer flavor.
• Day-old rice prevents clumping.
• Stir-fry over high heat for best aroma.
• Add more vegetables for color and nutrition.