Meat Lovers Fried Rice

More meat is always the answer

Yes, there is combination and house special fried rice, but I can’t remember a SINGLE PLACE that used all 4 meats. It’s always like “chicken and shrimp” or “steak and shrimp” or “Steak, Chicken, and Shrimp”. I WANT IT ALL.

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Meat Lovers Fried Rice

More meat is always the answer

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2-3

Ingredients:

Steak

• NY Strip Steak (1)

• Salt (tt)

• White Pepper (to taste)

• Worcestershire Powder (2 tsp)

Shrimp

• Peeled/Deveined Shrimp (8-10)

• Baking Powder (½ tsp)

• Salt (to taste)

• White Pepper (to taste)

Chicken

• Chicken Thighs (2)

• Sesame Oil (2 tsp)

• Salt (to taste)

• White Pepper (to taste)

• Garlic Powder (2 tsp)

Spam

• Spam (½ can)

Eggs

• Eggs (3)

• Salt (to taste)

Rice

• Day Old Cooked Rice (3 cups)

• Neutral Oil (2-4 tbsp)

• Shoyu (3-4 tbsp)

• Oyster Sauce (2 tbsp)

• Garlic (4 cloves)

• Green Onion (3 stalks)

Preparation:

1. Prepping Your Meats

   • For your steak, start by patting both sides dry and then cutting it into cubes. Add it to a bowl and season with salt, white pepper, and worcestershire powder. Toss or mix to make sure it’s all coated evenly. (Don’t worry if you don’t have worcestershire powder, you can just season it how you like.)

   • For your shrimp, pat them dry and then cut each one in half. Then season with baking powder, salt, and white pepper. Toss or mix to make sure it’s all coated evenly. (And no, the shrimp won’t taste weird because of the baking powder, you’re using only a little and it helps to make the shrimp more juicy and less rubbery.)

   • For your chicken, cut them into small pieces. Then season with sesame oil, salt, white pepper, and garlic powder. Toss or mix to make sure it’s all coated evenly.

   • For your spam, open the can and cut it in half. Take one half and save it for later. Then take the other half. First, cut it into slices, then into french fry shapes, and then finally into little pieces. No need to season it, it’s already perfect.

2. Prepping Your Veggies & Add-Ins

   • Crush or roughly chop your garlic. It doesn't have to be a perfect or pretty.

   • Thinly slice your green onion.

   • Lastly, crack your eggs into a bowl, add in a hefty pinch of salt and then whisk it all together.

3. Cooking Your Meat

   • Before you start, have a small sheet tray next to your stove. You are going to cook each meat by itself, so you’ll need somewhere to pour it out on.

   • Start by preheating your wok to with high heat.

   • Once heated, add in a bit of your oil, just enough to coat the surface of the wok.

   • Then add in your spam. Give it a few tosses, then let it sit for about 15-20 seconds. Then toss again and let sit. Do this until the spam is all nice and seared.

   • Once you’ve got the spam where you want it, pour it out onto your baking sheet.

   • Next up is your steak. Look in your wok and make the judgement call of if your need to add in a bit more oil. Then just toss in your steak and cook the same way you did the spam. This should only take about 1 minute in total, depending on how big your steak cubes are.

   • Once they’re ready, dump them onto your sheet tray.

   • Now add in a touch more oil. (You want to make sure your wok is nicely oiled because the shrimp are delicate.) Toss in your shrimp and toss/keep moving for about 30-45 seconds. Shrimp will cook fast and you don’t want to over cook them.

   • Once they have fully changed color, they are good to be dumped onto your sheet tray.

   • Finally, your chicken. Again, make the call on the oil. Then add in your chicken and cook the same way you did the spam and steak. Once it’s finished, add it to your sheet tray of meats.

4. Cook Your Veggies & Add-Ins

   • Add in a bit more oil and toss in your garlic. Move it around for no more than 10 seconds and then pour in your eggs. If you wait too long, you can burn your garlic and then you’ll be very sad.

   • Let your eggs sit for 15-20 seconds and then mix until it mostly solidifies, but still a bit wet.

5. Add Your Rice & Sauces

   • Push it all to the side, add in more oil, and dump in your day old rice. (You need not-fresh rice because fresh rice is too moist and will clump and steam, rather than fry. I like to use rice that I cooked the day before. I leave it in the fridge, spread out on an uncovered sheet try.) Toss this all together for a minute.

   • Then pour your shoyu (Japanese soy sauce) around the edge of the wok. This sears the sauce and deepens the flavor.

   • Add in your oyster sauce right on top. (Technically it’s better on the side but anyone whose ever tried to get oyster sauce out of a bottle knows that you’ll be happy if it comes out at all lol.)

6. Mix it All Together

   • Toss your rice until everything is sauced and evenly coated.

   • You should have no clumps or white spots of rice.

   • Finally, add back in your meat and your green onions and toss it all together and serve.