Some might ask did a shrimp fry this rice… No, but it is the fastest homemade fried rice.
Fried Rice Sauce:
1 tablespoon (15g) Soy Sauce
1 tablespoon (15g) Thai Sweet Soy Sauce
1 tablespoon (20g) Sambal
1 knob ginger, grated
1 teaspoon (4g) toasted sesame oil
Salt & Pepper to taste
3 tablespoons (36g) pork fat
5-6 cups (1kg-1.2kg) Cooked Short Grain Rice (2 cups (370g) of raw rice makes 6 cups of cooked rice)
2 chicken thighs, thinly sliced
6oz (170g) beef flank steak, thin sliced
6oz (170g) shrimp, peeled & deveined
1 Fresno chili, finely chopped
1 medium shallot, finely chopped
4 cloves garlic, finely chopped
3 green onions (plus more for garnish) thinly sliced, stirred in at the end
2 eggs, beaten
Pinch of white pepper
Pinch of MSG
4 cloves garlic, finely chopped, for finishing
Fried Rice Sauce:
In a small-medium-size bowl, mix all the ingredients. Reserve.
In a wok, add pork fat over medium-high; once the fat melts, add chicken, season with salt, and sear for 2 min, then flip and cook for another 2 min. Remove from wok and place in a bowl.
Then add enough oil to coat the bottom of the wok; once hot, add beef and season with salt. Sear for 1 min or once you get color, flip and repeat. Remove from wok and place with the chicken.
Add enough oil to coat the bottom of the wok; once hot, add shrimp, season with salt, stir fry for 2 min, add a splash of water, and stir fry for 2 minutes. Remove and place in a bowl with the rest of the proteins.
To the wok add enough oil to coat the bottom, add eggs, season with salt, stir fry for 2 minutes, remove and reserve.
Add, Fresno, shallot, garlic, ½ of green onions, white pepper, MSG, and stir fry until the veggies soften about 3 min, then add rice, and stir fry for 2 minutes, followed by your proteins, eggs, and stir fry until combined. Finally add sauce, lower the heat, and mix until combined; mix in garlic, serve in a bowl and garnish with green onion.