Best 7 Fried Rice Pork Chicken Shrimp Or Plain Recipes

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Fried rice is a versatile dish that can be made with a variety of ingredients, making it a popular choice for home cooks. Whether you prefer pork, chicken, shrimp, or a combination of all three, there are endless possibilities when it comes to creating a delicious and satisfying fried rice dish. With the right ingredients and techniques, you can easily prepare a flavorful and aromatic fried rice that will impress your family and friends. In this article, we will explore various recipes and provide step-by-step instructions to guide you in making the best fried rice with your favorite protein choice, be it pork, chicken, shrimp, or a combination of all three, or even plain.

Here are our top 7 tried and tested recipes!

EASY SHRIMP AND PORK FRIED RICE RECIPE



Easy Shrimp and Pork Fried Rice Recipe image

Try this easy shrimp and pork fried rice recipe at home! Add meat, shrimp, eggs, and spices to your rice and enjoy an authentic Asian meal.

Provided by Recipes.net Team

Categories     Fried Rice

Time 45m

Yield 5

Number Of Ingredients 12

4 cups cooked instant rice
1 lb washed and peeled shrimp
3 beaten eggs
¾ cup frozen peas
1 lbs pork chunks
1 chopped onion
1 tbsp soy sauce
1 tsp sesame oil
2 cloves minced garlic
sliced, plus additional chopped for garnishing green onions
¼ cup Vegetable oil
to taste salt and pepper

Steps:

  • In a bowl, season the pork chunks and shrimp with salt and pepper.
  • Prepare a non-stick wok on high heat and sauté the shrimp in vegetable oil for 3 minutes or less.
  • When the shrimp is cooked, set aside.
  • Using the same wok, add more oil and sauté the pork chunks until it is fully cooked.
  • Later, transfer the cooked pork onto a separate bowl
  • Then, pour some more vegetable oil into a wok lower to medium heat.
  • Add in the frozen peas, diced onions and garlic.
  • Stir fry them until the peas are soft and the onions are almost clear.
  • Once that is done, add in the cooked rice and mix them together. Constantly mix the ingredients so that the rice does not stick to the wok.
  • Add more oil if needed then add in the soy sauce and sesame oil and keep mixing.
  • Then add in the beaten eggs. Stir well so that the egg scrambles and combines well with the rice.
  • Add in salt and pepper to taste.
  • Finally, throw in the already sautéed pork and shrimp.
  • Stir for about 2 to 4 minutes, ensuring the egg is cooked all the way and that the ingredients are well mixed.
  • Transfer the fried rice onto a plate or bowl, top it with some chopped green onions and serve!

Nutrition Facts : Calories 760.00kcal, Carbohydrate 63.00g, Cholesterol 392.00mg, Fat 36.00g, Fiber 3.00g, Protein 44.00g, SaturatedFat 17.00g, ServingSize 5.00, Sodium 967.00mg, Sugar 2.00g

PORK (CHICKEN, OR SHRIMP) FRIED RICE



Pork (Chicken, or Shrimp) Fried Rice image

I combined a few recipes together to come up with fried rice that really hits the spot. This recipe is great for using up leftover meat, and I love the bit of flavor from the sesame oil and oyster sauce. Adjusting the recipe for fewer or more people is easy. I often serve this with Recipe #292268.

Provided by Tee Lee

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups instant brown rice, uncooked
1 3/4 cups water
1 beef bouillon cube
1 chicken bouillon cube
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
2 tablespoons canola oil or 2 tablespoons peanut oil
1 cup chicken or 1 cup shrimp, cooked and diced
1/2 cup baby carrots, thinly sliced
1/2 cup frozen sweet peas
4 green onions, sliced
3 eggs, lightly beaten

Steps:

  • Bring water and bullion cubes to a boil.
  • Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
  • Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
  • In a small bowl, combine soy sauce, oyster sauce and sesame oil.
  • Heat oil in a wok or frying pan over high heat.
  • Add rice and meat to pan and stir-fry for about 2-3 minutes.
  • Pour soy sauce mixture over rice and cook about 2 minutes.
  • Add carrots, peas, green onions and lightly beaten eggs to pan.
  • Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.

Nutrition Facts : Calories 353.4, Fat 12.1, SaturatedFat 2, Cholesterol 139.8, Sodium 1354.4, Carbohydrate 48.4, Fiber 3.4, Sugar 3.5, Protein 12

RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP



Rice Noodles with Chicken, Pork, and Shrimp image

In this quintessential pancit, a traditional Filipino dish, rice noodles are piled high with a tantalizing combo of pork, chicken, and shrimp. This dinner-party-perfect recipe is served with quartered hard-boiled eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 16

3 large eggs
1/2 pound rice vermicelli or rice-stick noodles
2 tablespoons canola oil, plus more if needed
1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
1/2 pound small shrimp, peeled and deveined, tails intact (reserve shells for Fish Stock)
Coarse salt and freshly ground pepper, to taste
1 medium onion, finely chopped (1 cup)
3 carrots, cut into 1/4-inch dice ( 1/2 cup)
2 tablespoons minced garlic
1/2 pound ground pork
1 tablespoon fish sauce
4 cups napa cabbage (about 1 pound), thinly sliced
2 1/4 cups Shrimp Stock for Rice Noodles with Chicken, Pork, and Shrimp
2 tablespoons fresh lemon juice
1 scallion, thinly sliced on the diagonal (1/4 cup)
1 to 2 lemons, cut into wedges

Steps:

  • Place eggs in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Turn off heat; let stand, covered, for 13 minutes. Drain. Cover with cold water, and let stand 2 minutes. Peel and quarter eggs. Cover, and refrigerate.
  • Fill a large bowl with warm water. Add noodles, and let soak for 15 minutes, stirring to separate as they soften. Drain.
  • Heat oil in a large, heavy stockpot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken, turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to stockpot, and cook, stirring, until bright pink, 2 to 3 minutes. Transfer shrimp to another plate.
  • Reduce heat to medium. Add additional oil if necessary. Add onion, carrots, and garlic, and cook, stirring occasionally, until tender, about 4 minutes. Add pork, and cook, breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce, and cook 1 minute. Add cabbage, and toss to coat. Add noodles, chicken, and stock, and gently stir. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove from heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
  • Transfer to a platter. Sprinkle with scallion. Arrange hard-boiled eggs around noodles, and serve warm or at room temperature with lemon wedges.

PORK FRIED RICE



Pork Fried Rice image

This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.

Provided by Olies

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 2

Number Of Ingredients 11

1 tablespoon butter
1 (6 ounce) boneless pork loin chop, cut into small pieces
¼ cup chopped carrot
¼ cup chopped broccoli
1 green onion, chopped
1 egg, beaten
1 cup cold cooked rice
¼ cup frozen peas
1 ½ tablespoons soy sauce
⅛ teaspoon garlic powder
⅛ teaspoon ground ginger

Steps:

  • Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
  • Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Nutrition Facts : Calories 556.6 calories, Carbohydrate 80.7 g, Cholesterol 136.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 814.9 mg, Sugar 2.7 g

FRIED RICE (PORK CHICKEN, SHRIMP OR PLAIN)



FRIED RICE (Pork Chicken, Shrimp or plain) image

Anyone around SE New Mexico knows of Jack Chew's Chinese restaurants. This is his original Fried Rice recipe. So wonderful with his Sweet and Sour Pork. Yummm

Provided by Bennie Shaw @mamabennie

Categories     Rice Sides

Number Of Ingredients 9

1/2 pound(s) pork, chicken or shrimp chopped into small pieces
4 tablespoon(s) oil
2 - eggs, well beaten
1 can(s) bean sprouts, drained
1/2 cup(s) chopped onions
1/4 teaspoon(s) salt
1/2 teaspoon(s) msg
1-2 tablespoon(s) soy sauce (more or less whichever you like)
2 cup(s) cooked rice

Steps:

  • Cook rice according to directions (minute rice works fine).Place 2 tablespoons oil in large skillet or wok and stir fry meat until done. Remove cooked meat from pan and set aside. Add the remaining 2 tablespoons oil to skillet and scramble eggs until done (mashing fine). Add remaining ingredients, mixing well. Return meat to skillet and stir until heated through.

PORK FRIED RICE



Pork Fried Rice image

This is a fried rice that I have been making for a long, long time. You can add whatever you want to this basic recipe. We like it as is, but you may add chicken, shrimp, pork, or beef. Also, you may add scallions instead of onions, two eggs instead of one, grated carrots or zucchini or more mushrooms. You may add canned bean sprouts or sliced green pepper if you want. It is so versatile. If you add a lot of extras, you may need more soy sauce and brown sauce. This is the basic recipe.

Provided by Mimi in Maine

Categories     Rice

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups cooked rice (white or brown)
1 large onion (diced)
3 large mushrooms (diced)
1 egg (scrambled)
1 cup pork or 1 cup beef
1 tablespoon soy sauce (more if you want)
1/2 tablespoon brown sauce (I use Gravy Master)

Steps:

  • Measure leftover rice and set aside.
  • In a large pan put a little oil and add the chopped onions; cook on low heat till just about done; push aside.
  • Add the chopped mushroom and cook just a couple of minutes.
  • Any extras you may add at this time--frizzle a little.
  • Add the beaten egg and scramble till done and then chop up in the pan till fine.
  • Add the soy sauce and brown sauce and stir well.
  • Add the meat.
  • Heat through and serve.

Nutrition Facts : Calories 106.8, Fat 1, SaturatedFat 0.3, Cholesterol 31, Sodium 181, Carbohydrate 20.7, Fiber 0.8, Sugar 1.4, Protein 3.5

QUICK PORK FRIED RICE



Quick Pork Fried Rice image

Making use of leftover pork and cooked rice, this delicious take on takeout comes together faster than you can order the No. 5 on the value menu. -Judy Lammers, Columbia, Missouri

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 teaspoon canola oil
2 eggs, beaten
3 cups cooked rice
2 cups cubed cooked pork
1/2 cup frozen peas, thawed
1/4 cup reduced-sodium soy sauce
1/2 teaspoon garlic powder
2 cups shredded lettuce
2 green onions, thinly sliced

Steps:

  • In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside., In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately.

Nutrition Facts : Calories 366 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 869mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.

Tips:

  • Use day-old rice for the best texture.
  • Chop your vegetables and proteins into small, even pieces so they cook evenly.
  • Use a large wok or skillet over high heat to get the best sear on your rice and vegetables.
  • Add your sauces and seasonings gradually, tasting as you go, to avoid over-seasoning.
  • Don't overcrowd the pan, or your rice will steam instead of fry.
  • Serve your fried rice immediately, while it's hot and fresh.

Conclusion:

Fried rice is a versatile and delicious dish that can be made with a variety of ingredients. Whether you're using leftover rice or starting from scratch, these recipes will help you create a flavorful and satisfying meal. With a little practice, you'll be able to make perfect fried rice at home. So next time you're looking for a quick and easy meal, give one of these recipes a try. You won't be disappointed!

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