Combo Fried Rice Recipe

Cook rice

Rinse 2 cups jasmine rice under cold water until the water runs mostly clear. Combine rinsed rice and 2.5 cups water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Turn off heat and let steam, covered, 10 minutes. Spread rice on a rimmed baking sheet to cool and dry slightly (preferably at least 1 hour or overnight in the refrigerator for best texture).

Prepare proteins

Slice chicken and beef across the grain into thin bite-size strips. Pat shrimp dry. In a medium bowl combine 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine (if using), 1 tsp cornstarch, 1/4 tsp black pepper and 1/4 tsp salt. Divide marinade: toss chicken and beef portions separately with about half of the marinade each; toss shrimp with remaining soy (about 1 teaspoon) and a pinch of salt. Let sit 10–15 minutes while preparing other ingredients.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add chicken in a single layer, sear without crowding 1–2 minutes per side until nearly cooked through; remove to a plate. Add another 1 tablespoon oil, sear beef 1–2 minutes until browned but still slightly pink inside; remove with the chicken. Quickly add shrimp to the wok, stir-fry 1–2 minutes until opaque and just cooked; remove and keep all proteins together on a warm plate.

Wipe out the wok or add another tablespoon oil/butter. Reduce heat to medium-high. Add the diced onion and carrot and stir-fry 2–3 minutes until softened. Add the minced garlic and minced ginger and stir 30 seconds until fragrant. Push vegetables to one side of the pan.

Scramble eggs

Add butter (or 1 tablespoon oil) to the cleared side of the pan. Pour in beaten eggs (beat eggs with a pinch of salt beforehand) and scramble quickly until just set but still moist. Break eggs into bite-size pieces and mix with the vegetables.

Add the thawed peas and most of the sliced green onions (reserve some for garnish). Stir to combine and warm through, about 1 minute.

Increase heat to high. Add the cooled rice to the wok, breaking up any clumps with the back of a spatula. Spread rice out and let it sit undisturbed 30 seconds to get a slight sear, then stir-fry to incorporate with the vegetables and eggs.

Pour in 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, and 1/2 teaspoon dark soy sauce. Toss quickly so the rice is evenly coated; add 1 teaspoon sesame oil and 1/4 teaspoon white pepper. If the rice seems dry, add up to 1 tablespoon neutral cooking oil. Continue stir-frying on high 1–2 minutes.

Return the cooked chicken, beef, and shrimp to the wok. Toss thoroughly to combine and heat through, about 1 minute. Taste and adjust seasoning with a pinch of salt or up to 1 tablespoon extra soy sauce if needed.

Turn off heat. Stir in the remaining sliced green onions. Transfer to a serving platter and garnish with reserved green onions. Drizzle a few drops more sesame oil if desired and serve immediately.