The District Food Court Recipe

Cook rice

Rinse the jasmine rice under cold water until the water runs mostly clear. Combine rinsed rice and 2.25 cups water in a medium pot, bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes; spread on a sheet tray to cool slightly if making ahead. Best if rice is slightly dry/room temperature before frying.

Scramble eggs

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Beat the eggs lightly with a pinch of salt and pour in. Stir gently until soft curds form but still moist, 1–2 minutes. Transfer eggs to a bowl and set aside.

Stir-fry aromatics and veg

In the same wok, add another tablespoon of vegetable oil and raise heat to high. Add the diced onion and cook until translucent, about 2–3 minutes. Add the minced garlic and frozen mixed vegetables and stir-fry 2–3 minutes until vegetables are heated through and onion edges begin to brown.

Combine rice with veg

Add remaining 1 tablespoon oil to the wok, then add the cooled rice, breaking up any clumps with spatula. Spread rice across the pan and let it sit undisturbed 30–45 seconds to get slight crisp, then stir. Continue tossing and pressing rice for 2–3 minutes to heat thoroughly and get bits of caramelized rice.

Season and finish base

Stir in 3 tablespoons soy sauce, oyster sauce, 1 teaspoon sesame oil, white pepper, and dark soy or kecap manis (if using). Taste and adjust: add up to 1 tablespoon more soy sauce if needed. Fold the scrambled eggs and whites of the scallions into the rice. Remove rice to a warm bowl while you prepare proteins (or keep in wok on lowest heat).

Marinate chicken

Toss chicken pieces with 1 tablespoon soy sauce and a pinch of white pepper. Let sit 10 minutes while you press tofu and prep aromatics.

Pan-fry chicken

Heat a large nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. When hot, add marinated chicken in a single layer and sear without moving 2 minutes, then stir and cook another 2–3 minutes until cooked through and golden. Transfer to plate and cover to keep warm.

Crisp tofu

In the same skillet, add 1 tablespoon oil and add tofu cubes in a single layer. Fry, turning occasionally, until all sides are golden and slightly crisp, about 6–8 minutes total. Season lightly with 1 teaspoon soy sauce while finishing. Transfer to a paper-towel-lined plate.

Assembly

Return the fried rice to the wok or large skillet and add the cooked chicken and tofu. Toss gently to combine and reheat for 1–2 minutes. Add remaining 2 tablespoons soy sauce if needed, and 1 teaspoon chili-garlic sauce for heat. Stir in scallion greens and cilantro (if using). Taste and adjust seasoning.

Garnish and serve

Divide the fried rice between 4 bowls or plates. Sprinkle toasted sesame seeds and remaining sliced scallion whites on top. Serve with lime wedges and additional chili-garlic sauce on the side.

Throughout cooking, taste and adjust: use the optional dark soy sauce to deepen color and sweetness, add white pepper to taste, and offer extra chili-garlic sauce and lime wedges at the table so diners can customize heat and acidity.