Cook jasmine rice ahead of time and chill: cook 2 cups dry rice according to package, spread on a tray and refrigerate at least 2 hours or overnight so grains are separate.

Proteins & veg prep

Pat shrimp dry. Slice chicken breast into 1/2-inch pieces. Slice lap cheong thinly on the bias. Finely dice 1/2 small yellow onion. Mince garlic and ginger. Slice scallions into 1/4-inch pieces, keeping white and green parts separate. Thaw peas and carrots and drain excess liquid.

Sauce

In a small bowl combine light soy sauce, oyster sauce, fish sauce, sesame oil, white pepper, and 1/2 tsp salt. Stir and set aside.

Cooking proteins

Cook lap cheong

Heat a large wok or heavy skillet over medium-high heat until very hot. Add 1 teaspoon neutral oil and then the sliced lap cheong. Stir-fry 2–3 minutes until slightly caramelized and fat renders. Remove lap cheong to a plate, leaving rendered oil in the wok.

Cook shrimp

Increase heat to high. Add 1 teaspoon oil to the wok if needed. Add shrimp in a single layer, season very lightly with a pinch of salt, and stir-fry 1–2 minutes per side until just opaque and pink. Remove shrimp to the plate with lap cheong (they will finish in the rice).

Cook chicken

Add another teaspoon oil to the wok. Add diced chicken and stir-fry on high heat 3–4 minutes until browned and cooked through. If chicken pieces are sticky, toss continuously to get even browning. Remove chicken to the plate with other proteins.

Eggs and aromatics

Scramble eggs

Heat the wok briefly; add 1 teaspoon oil. Pour in beaten eggs (beat the 3 eggs lightly with a pinch of salt). Let eggs set 10–15 seconds, then scramble gently until just cooked. Transfer eggs to the protein plate, breaking into bite-size pieces.

Sweat aromatics

Add remaining oil (about 1 tbs) to the wok. Add diced onion and the white parts of the scallions; stir-fry 30–45 seconds until softened. Add minced garlic and ginger and stir 20–30 seconds until fragrant but not burned.

Frying the rice

Ensure the wok is very hot. Add the chilled rice, breaking up any clumps with the back of a spatula or your hands as you add it. Stir-fry on high, tossing continually, for 2–3 minutes so grains heat through and begin to fry. Use a spatula to press rice against the hot surface occasionally to get light toasting.

Return lap cheong, shrimp, chicken, and scrambled eggs to the wok. Add the thawed peas and carrots. Toss gently to combine and distribute ingredients evenly, about 1–2 minutes.

Pour the prepared sauce evenly over the rice and toss vigorously for 1–2 minutes so the rice is evenly coated. Taste and adjust seasoning — add up to 1 additional teaspoon soy sauce or a pinch more salt if needed.

Add the green parts of the scallions and toss briefly. Finish with a quick drizzle of sesame oil and a final toss. Remove from heat immediately to avoid soggy rice.

To serve

Plate the Com Chien Tom Ga hot. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges on the side. Serve immediately.