Combo Fried Rice Recipe

Prepare ingredients

Ensure rice is cooked and thoroughly chilled (preferably overnight) so grains are separated. Finely dice the yellow onion, mince the garlic, slice scallions thinly separating white and green parts. If using leftover cooked proteins (chicken, shrimp, BBQ pork), cut into bite-sized pieces and pat lightly dry to remove excess moisture.

Make seasoning mixture

In a small bowl combine light soy sauce (3 tbs), oyster sauce (1 tbs), sesame oil (1 tsp), white pepper (1/4 tsp) and kosher salt (1/2 tsp). Stir until evenly mixed and set aside.

Cook eggs

Heat a large wok or heavy skillet over medium-high heat until very hot. Add 1 tablespoon vegetable oil and 1 tablespoon butter. Once the butter has melted and is shimmering, crack the 3 eggs into the pan and scramble quickly, breaking into small curds. Cook until just set but still tender, about 1 minute. Transfer eggs to a bowl and set aside.

Sauté aromatics

Add remaining 2 tablespoons vegetable oil to the wok and heat until shimmering. Add diced onion and the white parts of the scallions; stir-fry 1 to 2 minutes until the onion becomes translucent. Add minced garlic and stir-fry another 20–30 seconds until fragrant, taking care not to burn.

Cook vegetables and proteins

Add thawed peas and carrots to the wok and stir-fry 1 to 2 minutes until warmed through. Push the vegetables to the side of the wok and add the diced chicken, shrimp and BBQ pork (if using) to the center; stir-fry 1 to 2 minutes just to heat and slightly sear the proteins.

Add rice

Break up any clumps in the chilled rice with your hands or a fork. Add the rice to the wok and spread it out so it contacts the hot surface. Stir-fry, tossing and pressing gently, for 2 to 4 minutes until rice is heated through and any moisture has evaporated. Use a spatula to break up stubborn clumps so grains stay separate.

Season and combine

Pour the prepared seasoning mixture evenly over the rice. Stir and toss continuously for 1 to 2 minutes so the sauces coat the rice uniformly. Taste and adjust seasoning with an additional 1/2 tablespoon soy sauce or a pinch of salt if needed.

Finish with eggs and scallions

Return the scrambled eggs to the wok and fold them into the rice so they break into small pieces and distribute evenly. Add the green parts of the sliced scallions and toss for 30 seconds to combine. Remove from heat.

Rest and plate

Let the fried rice rest in the wok off heat for 1 minute to let flavors settle. Transfer to a serving dish and garnish with toasted sesame seeds (optional) and additional sliced scallions. Serve hot.