American Chinese Recipe
Takeout Fried Rice
Chicken, beef, shrimp, roast pork, seafood, house special, and vegetable fried rice use the same fried-rice base with different mix-ins.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | American Chinese |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 4 cups cold cooked rice
- 2 eggs, optional
- 1 cup diced chicken, beef, shrimp, roast pork, tofu, seafood, or vegetables
- 1/2 cup peas and carrots
- 2 scallions
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce, optional
- White pepper
- Neutral oil
- Salt
Method
- Use cold rice and break up clumps.
- Scramble eggs and set aside if using.
- Stir-fry protein or vegetables.
- Add rice and fry until hot and separate.
- Season with soy sauces, salt, and white pepper.
- Return eggs and add scallions.
- Serve immediately.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.