Specialty Fried Rice Recipe

Prepare rice

If you haven't already, cook the jasmine rice and cool completely. Preferably use day-old rice stored in the refrigerator so grains are dry and separate. Break up any clumps with a fork so you have 4 cups loosely packed.

Dice chicken into ~1/2-inch pieces, slice sausage thinly, peel and pat shrimp dry, finely dice onion and carrot, mince garlic and ginger, and thinly slice scallions, keeping whites and greens separate.

Scramble eggs

Heat a large wok or large nonstick skillet over medium-high heat. Add 1 tsp neutral oil and swirl. Beat eggs lightly with a pinch of salt and pour into hot pan. Quick-scramble until just set but still moist, about 20–30 seconds, then transfer eggs to a plate and set aside.

Cook chicken and sausage

Increase heat to high. Add 1 tbsp neutral oil to the wok. When shimmering, add diced chicken in a single layer and stir-fry 2–3 minutes until mostly cooked through and beginning to brown. Add sliced sausage and stir 1 minute to render fat and brown. If using shaoxing wine, splash it in now and let alcohol evaporate (about 15 seconds). Transfer chicken and sausage to the plate with eggs.

Cook shrimp (if using)

If shrimp are raw, add 1 tsp oil to the wok and sauté shrimp 1–2 minutes per side until pink and opaque. Remove and combine with other proteins. If shrimp are precooked, fold them in at the end to warm through.

Wipe the wok if it has burned bits, then add remaining neutral oil (about 1 tbsp). Add diced onion, carrot, and the white parts of scallions. Stir-fry 1–2 minutes until onion is translucent and carrot begins to soften. Add minced garlic and ginger and stir 20–30 seconds until aromatic. Add thawed peas and cook another 30 seconds.

Raise heat to high. Add the day-old rice to the wok in handfuls, breaking up any remaining clumps with the back of your spatula. Toss and stir constantly to combine rice with the vegetables and coat with oil, about 2–3 minutes. Ensure rice is heated through and beginning to show slightly toasted edges.

Add sauces and combine

Make a well in the center of the rice and add soy sauce, dark soy (if using), oyster sauce, sesame oil, and white pepper. Stir quickly to distribute sauces evenly so rice takes a uniform color. Taste and add salt as needed (start with 1/4 tsp more if needed).

Return scrambled eggs, cooked chicken, sausage, and shrimp to the wok. Toss thoroughly until everything is evenly mixed and heated through, about 1–2 minutes more. If mixture seems dry, add 1 tsp neutral oil or a splash of water and continue tossing.

Stir in most of the sliced scallion greens, reserving some for garnish. Turn off the heat and give the rice one final toss. Adjust seasoning (soy or salt) to taste.

Transfer to a serving platter. Garnish with remaining scallion slices and toasted sesame seeds. Serve hot.