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The one with the prawns, the char siu and the peas. Special fried rice is not a fancier egg fried rice, it is a different order, and the difference is what goes in it.
Special fried rice
Ingredients
Method
- Break up the cold rice with your hands so no clumps remain. Have every ingredient prepped and next to the hob.
- Heat 1 tbsp oil in a wok over a high heat. Pour in the beaten egg, scramble for 30 seconds until just set, then tip it out onto a plate.
- Add the rest of the oil. Fry the prawns for 90 seconds until pink, then add the char siu and peas for one minute.
- Add the garlic and cook for 30 seconds.
- Tip in the rice and stir fry for 3 minutes, pressing it against the pan so it toasts.
- Pour the soy sauce down the side of the pan so it sizzles, then toss through.
- Return the egg, add the white pepper and most of the spring onions, and toss for 30 seconds.
- Take off the heat, stir in the sesame oil, and scatter over the last of the spring onions.
Notes
Why this recipe works
Cold rice is the whole trick. Fresh rice steams in the pan and clumps. Rice cooked the day before has dried out and the grains separate, which is why takeaway rice has that loose, toasted quality you cannot get from a fresh pot.
- Day old rice, straight from the fridge.
- The egg is scrambled first and taken out, so it stays soft.
- Everything is prepped before the wok gets hot. The cooking takes five minutes.
What is special fried rice from the Chinese takeaway?
Special fried rice is fried rice with more than one protein, usually prawns plus char siu pork or chicken, along with egg, peas and spring onion. The word special refers to the mix of meats. In some takeaways it is listed as house special fried rice.
What is the difference between fried rice and special fried rice?
Plain egg fried rice contains rice, egg, peas and seasoning. Special fried rice adds at least two proteins, most often prawns and roast pork. Everything else about the method is the same, so if you can make one you can make the other.
Tips for takeaway style fried rice
Heat and dryness do the work. A wet pan or a cool one gives you rice pudding.
- Break up the cold rice with your hands before it goes in.
- Get the pan properly hot before any oil goes in.
- Cook for four people in two batches, or use your widest pan.
- Add the soy sauce down the side of the pan so it sizzles rather than pools.
Swaps and variations
Special fried rice was built to use up what was already in the kitchen, so treat the fillings as a guide.
- Swap char siu for leftover roast pork, ham or shredded chicken.
- Vegetarian: use pressed tofu and double the peas and sweetcorn.
- Add beansprouts in the last 30 seconds for crunch.
- A teaspoon of sesame oil at the end, off the heat, lifts everything.
Make ahead and storage
Cook the rice a day ahead and chill it within an hour of cooking, then keep it covered in the fridge. Eat cooked fried rice within 24 hours, reheated until piping hot the whole way through. Do not reheat rice more than once.
What to serve with special fried rice
It is substantial enough to eat on its own, but on a shared table it sits under something saucy. Keep the other dishes dry or wet, not both.
- Beef in black bean sauce
- Salt and pepper chicken
- Chinese chicken curry
- Sesame prawn toast to start
Frequently asked questions
Can I use fresh rice?
You can, but spread it on a tray and cool it in the fridge for at least an hour first. Warm rice releases steam and the grains stick together in the pan.
What rice is best?
Long grain or jasmine. Both stay separate once cooled. Avoid short grain and risotto rice, which are bred to be sticky.
Why is takeaway fried rice more yellow?
Extra egg, and in some takeaways a pinch of turmeric or a light soy that carries colour. Adding a third egg gets you most of the way there.
Do I need a wok?
No, but you need width. A large frying pan spreads the rice thin so it fries rather than steams. A small deep pan is the one thing that will not work.
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- Rice cooker. Cook the rice ahead so it is cold and dry for frying.
- Light soy sauce. Seasons the rice as it fries.
