House special fried rice, often called combination fried rice, is a classic takeout favorite packed with chicken, shrimp, Chinese BBQ pork (char siu), eggs, and vegetables. It’s simple to prepare at home and makes a satisfying main dish. Serve it alongside other favorites such as sesame chicken, stir-fried mixed vegetables with chicken, or egg rolls for a complete meal.
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What is house special fried rice?
House special fried rice is a hearty fried rice variation that combines multiple proteins—typically chicken, shrimp, and sliced Chinese roast pork (char siu)—with scrambled egg, onion, peas, and diced carrots. It appears on many Chinese restaurant menus under names like special fried rice, house fried rice, or combination fried rice.
Ingredient notes
See the recipe card below for exact ingredient amounts.
- Day-old cooked white rice – Cooled, day-old rice works best. It has less moisture, so the grains stay separate and the final dish remains fluffy rather than mushy.
- Chinese BBQ roast pork (char siu) – Use homemade or store-bought char siu diced into small pieces. If the pork has a sweet honey glaze, avoid heavily glazed pieces or ask for the glaze on the side; the extra sugar can burn during high-heat cooking.
- Shrimp and chicken – To keep these proteins tender, they are quickly marinated with a small amount of liquid, Shaoxing rice wine (optional), cornstarch, and oil. Small shrimp work well because their cook time matches thinly sliced chicken.
- Egg – Scrambled egg adds richness and aroma to the fried rice.
- Onion – Yellow onion provides sweetness and fragrance and is an important flavor base for the dish.
- Peas and carrots – These classic vegetables add color and texture. Frozen peas and carrots are convenient, or you can use fresh peas and finely diced carrots.
- Shaoxing rice wine – Optional but recommended for a subtle aromatic lift that complements the wok flavors.
- Oyster sauce and soy sauce – The primary seasonings that give the rice color and savory depth.
- Toasted sesame oil – Optional finish for a mild nutty note.
- Green onion – Thinly sliced and added at the end for a fresh garnish.
Best kind of rice for making fried rice
Long-grain white rice is ideal for fried rice because it contains less surface starch than medium- or short-grain rice, so the cooked grains remain separate. Cold, day-old rice further reduces moisture and helps prevent the dish from turning mushy. If you must cook rice the same day, use slightly less water than usual and let the rice cool completely before stir-frying.
How to make house special fried rice
Read the recipe card below for the full ingredient list and quantities.
Prepare the ingredients
1. Marinate the shrimp and chicken: In a bowl, toss the thin chicken strips and small shrimp with a little water, Shaoxing rice wine (if using), and salt. Add cornstarch and mix until evenly coated, then stir in a small amount of oil. Let rest for 5–10 minutes while you prepare other ingredients.
2. Break up the rice: Rub cold cooked rice between your palms or shake it in a resealable bag to separate the grains. Set aside.
3. Cook the proteins: Bring a pot of water to a boil, add the marinated chicken and shrimp, and stir immediately to separate the pieces. Cook briefly—generally one to two minutes—until shrimp turn pink and chicken is cooked through. Drain and set aside.
Pro tip: Because protein pieces are small and thin, they cook very quickly. If your chicken strips are thicker or your shrimp are large, adjust the cook time accordingly.
Make the fried rice
1. Stir-fry vegetables and char siu: Heat a wok or large skillet over medium-high heat and add a tablespoon of neutral oil. Add diced char siu, diced onion, peas, and carrots and stir quickly until the onion becomes translucent and fragrant. Push these ingredients to one side of the wok.
2. Scramble the egg: Add a bit more oil to the empty side of the wok. Pour in the beaten egg and scramble until just set, then break it up and mix with the vegetables and pork.
Pro tip: If your wok is large, tilt or offset it so only the oiled area sits directly over the heat. This reduces the chance of burning the vegetables while the egg cooks.
3. Add rice and proteins: Add the prepared rice along with the cooked chicken and shrimp. Toss everything together so the rice warms through and the ingredients are well combined.
4. Add Shaoxing rice wine: Drizzle the Shaoxing around the wok and stir-fry for 15–30 seconds until the alcohol evaporates and the rice smells aromatic.
5. Season: Add oyster sauce and soy sauce, tossing until the rice is evenly colored and flavored. Remove from heat.
6. Finish: Stir in a small drizzle of toasted sesame oil if desired and fold in sliced green onions. Give the rice one final toss.
7. Serve hot: Transfer the fried rice to plates or a serving bowl and garnish with additional green onion if you like. Enjoy while hot.
Recipe tips
- Use cold, day-old rice and break it up before cooking. Separating the grains prevents clumps and reduces the risk of overcooking the rice during stir-frying.
- Avoid heavily honey-glazed char siu. Extra sugar can burn quickly at high heat, creating bitter spots. Choose unglazed pieces or reserve the glaze for serving.
- Do not use sticky rice. Short-grain or sticky rice clumps and won’t produce the loose, fluffy texture typical of fried rice. Long-grain white rice is the best option.
Storage
Store leftover fried rice in an airtight container in the refrigerator for 3–4 days. Allow it to cool completely before sealing to preserve texture and food safety.
Reheating
Microwave method: Cover the fried rice and microwave until heated through, stirring once or twice for even warming.
Stovetop method: Heat a small amount of oil in a pan over medium-high heat. Add the rice, break up any clumps, and stir-fry. Add a tablespoon or two of water if the rice seems dry, then continue until heated through.
FAQ
It usually includes chicken, Chinese roast pork (char siu), shrimp, scrambled egg, and vegetables such as onion, peas, and carrots.
Yes. It may be listed as special fried rice, house fried rice, or combination fried rice depending on the restaurant or region.
Use cold, day-old long-grain white rice whenever possible. It yields the best texture because it has less starch and moisture, so the grains stay separate when stir-fried.
📖 Recipe
House Special Fried Rice
Loaded with chicken, shrimp, diced char siu, egg, and vegetables, this version of house special fried rice is easy to make at home and full of flavor.
Ingredients (serves 2)
- 2 cups cooked long-grain white rice, chilled (day-old)
- 3 oz Chinese BBQ roast pork (char siu), small diced
- 1 large egg, beaten
- 1/4 large yellow onion, diced
- 2 tablespoons frozen peas and carrots, thawed (or fresh)
- 1 tablespoon Shaoxing rice wine (optional)
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon toasted sesame oil (optional)
- 1 stalk green onion, thinly sliced (optional)
- Oil for cooking (neutral oil)
- For the marinated protein:
- 3 oz boneless skinless chicken breast, thinly sliced (no thicker than 1/4 inch)
- 3 oz small shrimp, peeled and deveined
- 1/2 tablespoon water
- 1 teaspoon Shaoxing rice wine (optional)
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
- 1/2 teaspoon neutral oil
Instructions
- In a bowl, combine the chicken strips, shrimp, water, Shaoxing rice wine (if using), and salt. Mix, then add cornstarch and the small amount of oil. Toss until coated and let rest for 5–10 minutes.
- Bring a pot of water to a boil. Add the marinated proteins and stir immediately to separate. Cook about 1–2 minutes until chicken is done and shrimp are pink. Drain and set aside.
- Break apart chilled rice by rubbing gently between your hands or shaking in a sealed bag. Set aside.
- Heat about 1 tablespoon oil in a wok or large skillet over medium-high heat. Add diced char siu, diced onion, peas, and carrots. Stir-fry until the onion turns translucent, about 10–15 seconds. Push to one side of the wok.
- Add a little more oil to the empty side and pour in the beaten egg. Scramble until just cooked, then mix with the vegetables and char siu.
- Add the prepared rice and the cooked chicken and shrimp. Toss to combine and heat through.
- Drizzle Shaoxing rice wine around the wok and stir-fry for 15–30 seconds until fragrant and the alcohol has evaporated.
- Season with soy sauce and oyster sauce, tossing to coat the rice evenly. Remove from heat.
- Finish with a drizzle of toasted sesame oil (if using) and fold in sliced green onion. Serve hot.
Notes
- Day-old long-grain white rice gives the best texture for fried rice.
- If using char siu with glaze, avoid heavily glazed pieces to prevent burning during stir-frying.
- Small shrimp are recommended so their cook time matches thin chicken strips.