Ultimate Combo Fried Rice & Egg Rolls | Shrimp, Steak, & Chicken!

Video Description

Skip the delivery—learn how to make the ultimate combo fried rice at home, loaded with shrimp, beef, and chicken, served with crispy egg rolls and easy duck sauce for dipping. It’s restaurant-quality flavor with homemade ease. What You’ll Learn: - Perfect trifecta of proteins for maximum flavor and texture - How to get fluffy, non-sticky fried rice every single time - Step-by-step tips for golden, crispy egg rolls Watch, cook, and enjoy! If you recreate this, tag me—I love seeing your versions! #friedrice #eggrolls #friedricerecipe #comboFriedRice #crispyeggrolls #betterthantakeout #shrimpfriedrice #chickenfriedrice #beeffriedrice #chinesefood #asianfood #foodie #foodporn #dinner #homemade #tasty #delicious #combo fried rice #shrimpfriedrice #chickenfriedrice #beeffriedrice #YESChef #BigChefDro #YESChefCreates #SoulSnatcher #TheChefsTable #PrivateChef #InterviewsWithTheChef #LetsCook Got it, Chef Dro. Clean recipe format—no bullets, no numbering, no paragraphs. Just straight ingredients and instructions stacked so you can drop it right into YouTube without editing. Chinese Takeout Chicken Fried Rice Ingredients 2 cups cooked long grain and jasmine rice blend (2 parts long grain, 1 part jasmine) 2 oz chicken breast, thinly sliced 1 medium egg, beaten with a pinch of salt and MSG 1/2 tsp baking soda 1/2 tsp light soy sauce 1/2 tsp sugar 1/2 tsp cornstarch 1/4 tsp kosher salt 1/8 tsp MSG 1 tsp neutral oil 1/2 tsp sugar (for sauce) 2 tsp light soy sauce (for sauce) 1/2 tsp dark soy sauce (for sauce) 1 tsp kosher salt (for seasoning) 2 pinches white pepper 1/2 tsp MSG (for seasoning) 1/2 cup diced onion 2 cloves garlic, chopped 4 tbsp frozen peas and carrots Small handful bean sprouts 2 tsp Shaoxing wine or dry sherry 2 tbsp sliced green onion 1/2 tsp (OR LESS) toasted sesame oil 3 tbsp neutral oil, divided Instructions Wash and cook rice with slightly less water than usual, then refrigerate uncovered or loosely covered overnight. Bring to room temperature before using. Wash chicken slices under cold water for 30 seconds, squeeze out excess. Massage in baking soda for 30 to 45 seconds. Add soy sauce, sugar, cornstarch, salt, MSG, and oil. Mix well and let marinate 15 minutes to overnight. Mix sugar, light soy, and dark soy to make sauce mixture. In another dish, combine salt, white pepper, and MSG for seasoning. Heat wok over medium high, add 1 tbsp oil. Lower heat, scramble egg until slightly undercooked. Remove. Add 1 tbsp oil, cook chicken until 95% done, then remove. Add tbsp oil, sauté onion until onion begins to turn translucent. Add garlic and stir briefly. Add rice, pressing and stirring to break clumps. Fry evenly, adding a touch more oil if dry. Return chicken and egg. Drizzle sauce mixture around edges, stir to coat. Add seasoning mixture and stir well. Add peas and carrots and bean sprouts. Push rice to center, pour Shaoxing wine around edges to deglazes and remove fond, stir and cook off alcohol. Turn off heat, stir in green onion and sesame oil. Classic Chinese-American Egg Rolls Ingredients ½ head cabbage, thinly sliced 3–4 stalks Chinese celery or regular celery, thinly sliced 1 medium carrot, cut into thin matchsticks ½ lb ground pork 3–4 medium shrimp, peeled, cleaned, and chopped 1 tsp Shaoxing wine or dry sherry ½ tsp salt ½ tsp sugar ⅛ tsp white pepper ¼ tsp five-spice powder 1 tsp soy sauce 1 tsp oyster sauce Oil for cooking Egg roll wrappers, not spring roll wrappers Small bowl of water for sealing Neutral oil for frying Store-bought Chinese hot mustard ½–1 tsp powdered wasabi, to taste Instructions Blanch cabbage, carrot, and celery in boiling water for 20 to 30 seconds until softened and bright. Drain, shock in ice water, squeeze dry, and set aside. Heat oil in a pan and cook pork & shrimp until browned. Season with Shaoxing wine, salt, sugar, white pepper, five-spice, soy sauce, and oyster sauce. Let caramelize slightly, then cool. Combine cabbage mixture, shrimp, and pork in a bowl. Adjust seasoning if needed. Place a wrapper with a corner facing you. Add filling to the center & fold Heat oil to 325°F and fry egg rolls for 6 to 7 minutes until pale golden. Remove and drain. Raise oil to 375°F and fry again until golden brown and crisp. Drain well. Donate to the Channel Cash App $YESChefDro Venmo @BigChefDro PayPal @BigChefDro Zelle [email protected] Follow me on Social Media Patreon: https://www.patreon.com/YESChefCreates Instagram: https://www.instagram.com/yeschefcreates Twitter: https://twitter.com/CreatesYes Facebook: https://www.facebook.com/yeschefcreates Facebook (PERSONAL): https://www.facebook.com/richardbig.drosmith Want me to Cater your Event? Want to Book me for an Engagement? Want to hire me as a Consultant for your Restaurant? YES Chef! Creates, LLC P.O. Box150893 Cape Coral, Fl. 33905-0893 Website: www.yeschefcreates.net Email: [email protected]