St. Louis Style Fried Rice
St. Louis Style Fried Rice
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon all-purpose seasoning, such as a Creole or Cajun blend
- 1/2 teaspoon salt
For the Shrimp
- 1/2 pound large shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 1/2 teaspoon all-purpose seasoning, such as a Creole or Cajun blend
- 1/4 teaspoon salt
For the Fried Rice Base
- 3 tablespoons vegetable oil, divided
- 3 large eggs
- 1/2 cup yellow onion, diced
- 1 cup bean sprouts
- 2 tablespoons garlic, minced
- 4 cups cooked Basmati rice, preferably day-old and chilled
- 2 tablespoons mushroom soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili oil, or to taste
- 1/2 teaspoon white pepper
- 1/4 teaspoon MSG, optional
- 1/2 teaspoon granulated sugar
- 1/2 cup green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the bite-sized chicken pieces with 1 tablespoon of olive oil, 1 teaspoon of all-purpose seasoning, and 1/2 teaspoon of salt. Mix thoroughly with tongs until the chicken is evenly coated.
⏱️ 5 min
- 2
In a separate medium bowl, combine the peeled and deveined shrimp with 1 tablespoon of soy sauce, 1/2 teaspoon of all-purpose seasoning, and 1/4 teaspoon of salt. Mix thoroughly by hand until the shrimp are evenly coated.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the wok and set aside.
⏱️ 7 min
- 4
Add the seasoned shrimp to the same wok. Cook for 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Remove the cooked shrimp from the wok and set aside with the chicken.
⏱️ 5 min
- 5
Add 1/2 tablespoon of vegetable oil to the wok. Crack the eggs directly into the wok and scramble until cooked through. Remove the scrambled eggs from the wok and set aside.
⏱️ 3 min
- 6
Add the remaining 1 1/2 tablespoons of vegetable oil to the wok. Add the diced onions and sauté until softened, about 2-3 minutes. Add the bean sprouts and minced garlic to the wok and continue to sauté for another 2 minutes until fragrant.
⏱️ 5 min
- 7
Add the cooked Basmati rice to the wok. Pour in the mushroom soy sauce, dark soy sauce, oyster sauce, sesame oil, and chili oil. Stir well to combine, breaking up any clumps of rice.
⏱️ 3 min
- 8
Season the rice mixture with white pepper, MSG (if using), and granulated sugar. Continue to stir-fry for 2-3 minutes, ensuring the rice is evenly coated and heated through.
⏱️ 3 min
- 9
Return the cooked chicken, shrimp, and scrambled eggs to the wok with the rice mixture. Add the sliced green onions.
⏱️ 1 min
- 10
Stir and toss all ingredients vigorously in the wok until everything is well combined and the rice is evenly coated with the dark sauce, ensuring no 'light-skinned' rice remains. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
St. Louis Style Fried Rice
For the Chicken
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon all-purpose seasoning, such as a Creole or Cajun blend
- 1/2 teaspoon salt
For the Shrimp
- 1/2 pound large shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 1/2 teaspoon all-purpose seasoning, such as a Creole or Cajun blend
- 1/4 teaspoon salt
For the Fried Rice Base
- 3 tablespoons vegetable oil, divided
- 3 large eggs
- 1/2 cup yellow onion, diced
- 1 cup bean sprouts
- 2 tablespoons garlic, minced
- 4 cups cooked Basmati rice, preferably day-old and chilled
- 2 tablespoons mushroom soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili oil, or to taste
- 1/2 teaspoon white pepper
- 1/4 teaspoon MSG, optional
- 1/2 teaspoon granulated sugar
- 1/2 cup green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the bite-sized chicken pieces with 1 tablespoon of olive oil, 1 teaspoon of all-purpose seasoning, and 1/2 teaspoon of salt. Mix thoroughly with tongs until the chicken is evenly coated.
⏱️ 5 min - 2
In a separate medium bowl, combine the peeled and deveined shrimp with 1 tablespoon of soy sauce, 1/2 teaspoon of all-purpose seasoning, and 1/4 teaspoon of salt. Mix thoroughly by hand until the shrimp are evenly coated.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the wok and set aside.
⏱️ 7 min - 4
Add the seasoned shrimp to the same wok. Cook for 2-3 minutes per side, or until the shrimp turn pink and are cooked through. Remove the cooked shrimp from the wok and set aside with the chicken.
⏱️ 5 min - 5
Add 1/2 tablespoon of vegetable oil to the wok. Crack the eggs directly into the wok and scramble until cooked through. Remove the scrambled eggs from the wok and set aside.
⏱️ 3 min - 6
Add the remaining 1 1/2 tablespoons of vegetable oil to the wok. Add the diced onions and sauté until softened, about 2-3 minutes. Add the bean sprouts and minced garlic to the wok and continue to sauté for another 2 minutes until fragrant.
⏱️ 5 min - 7
Add the cooked Basmati rice to the wok. Pour in the mushroom soy sauce, dark soy sauce, oyster sauce, sesame oil, and chili oil. Stir well to combine, breaking up any clumps of rice.
⏱️ 3 min - 8
Season the rice mixture with white pepper, MSG (if using), and granulated sugar. Continue to stir-fry for 2-3 minutes, ensuring the rice is evenly coated and heated through.
⏱️ 3 min - 9
Return the cooked chicken, shrimp, and scrambled eggs to the wok with the rice mixture. Add the sliced green onions.
⏱️ 1 min - 10
Stir and toss all ingredients vigorously in the wok until everything is well combined and the rice is evenly coated with the dark sauce, ensuring no 'light-skinned' rice remains. Serve immediately.
⏱️ 2 min