Fried Rice Recipe

Prep proteins and rice

If rice is freshly cooked, spread it on a tray and refrigerate or freeze briefly to dry and cool (day-old rice is best). Pat chicken dry and cut into 1/2-inch bite-size pieces. Pat shrimp dry and season lightly with 1/4 tsp salt and a pinch of pepper.

Cook chicken

Heat 1 tablespoon neutral oil in a large wok or wide skillet over medium-high heat until shimmering. Add chicken in a single layer and stir-fry 2–3 minutes until just cooked through and lightly browned. Remove chicken to a plate and set aside.

Cook shrimp

Add 1/2 tablespoon neutral oil to the pan and increase heat to high. Add shrimp and stir-fry 1–2 minutes until pink and opaque. Remove with a slotted spoon and set aside with the chicken.

Scramble eggs

Wipe the wok if needed, add 1/2 tablespoon oil, reduce heat to medium-high. Beat eggs with a pinch of salt and pour into the pan. Let set briefly, then scramble into large soft curds and transfer to the plate with the proteins.

Aromatics and vegetables

Add remaining 1/2 tablespoon neutral oil to the hot wok. Add diced yellow onion and carrot and stir-fry 2–3 minutes until carrot begins to soften. Add minced garlic and grated ginger and stir 30 seconds until fragrant. Add peas and cook 1 minute more.

Combine rice

Increase heat to high. Break up any clumps of rice with your hands or a spoon, then add rice to the wok. Toss continuously so rice gets heated through and a little toasted in spots, about 3–4 minutes.

Season

Push rice to the edges to create a shallow well and drizzle sesame oil around. Return chicken, shrimp, and scrambled eggs to the wok. Sprinkle light soy sauce, oyster sauce, and dark soy sauce (if using) evenly over the rice. Toss thoroughly to combine. Taste and add remaining 1/4 tsp salt and pepper as needed.

Finish

Fold in sliced green onions and stir for another 30 seconds. Turn off heat and transfer fried rice to a serving dish. Drizzle with a little extra sesame oil if desired.

Garnish the fried rice with extra sliced green onions, serve with lime wedges on the side for a bright squeeze, and offer chili flakes or Sriracha for heat.