Signature Fried Rice And Fried Noodles Recipe

Cook and chill rice

If you don't have leftover rice, cook 2 cups uncooked jasmine rice to yield about 4 cups cooked. Spread hot cooked rice on a tray to cool, then refrigerate or chill for at least 2 hours (preferably overnight) so grains separate.

Before frying, break up any clumps with a fork so each grain is separate and set aside chilled rice in the refrigerator until ready to use.

If using dried thin egg noodles, cook according to package until just al dente, rinse under cold water, drain well and toss with 1 tsp vegetable oil to prevent sticking. If using fresh noodles, separate gently and blanch in boiling water 30–60 seconds, then drain and cool.

Season chicken pieces with 1 tbs light soy sauce and 1/4 tsp white pepper. Let sit 10 minutes.

Season shrimp with a pinch of salt and 1/8 tsp white pepper; pat dry.

Beat eggs lightly with a pinch of salt and 1/4 tsp sugar; set aside.

Stir-fry chicken and shrimp

Heat a large wok or wide skillet over high heat until hot. Add 2 tbs vegetable oil and swirl. Add chicken in a single layer and stir-fry until cooked through and lightly browned, about 3–4 minutes. Remove and set aside. Add another 1 tbs oil, add shrimp, stir until just pink and curled, about 1–2 minutes. Remove and set aside with chicken.

Scramble eggs and cook aromatics

Return wok to high heat, add 1 tbs oil. Pour in beaten eggs, let set momentarily, then scramble gently until just cooked but still soft. Remove eggs and set aside. Add remaining oil (about 1–2 tbs), add white parts of scallions, diced onion and minced garlic; stir-fry 30–45 seconds until fragrant. Add diced carrot and cook 1–2 minutes until slightly softened.

Vegetables to pan

Add peas and char siu to the wok, toss to combine and heat through, about 1 minute.

Push vegetables to one side of the wok. Add remaining 1–2 tbs oil to the empty hot surface. Add chilled rice, spreading it across the wok; let it sit 10–20 seconds to get a little crisp, then toss and break up clumps. Stir-fry on high, keeping rice moving so it heats quickly.

Add light soy sauce (2 tbs), dark soy sauce, oyster sauce, sugar and white pepper over the rice. Toss thoroughly until rice is evenly colored. Add cooked chicken, scrambled eggs, and half of the scallion greens back into the rice. Toss to combine and taste; adjust with up to 1 tbs more light soy sauce or 1/4 tsp salt if needed.

Finish with 1/2 tsp sesame oil, toss, then remove fried rice to a warm serving dish. Garnish with remaining scallion greens, cilantro and crispy shallots if desired.

Wipe wok clean or use separate pan and heat over high flame. Add 1 tbs vegetable oil, swirl. Add prepared noodles and spread to the surface; let them sear 10–20 seconds, then toss.

Add a splash (about 1 tbs) light soy sauce, 1 tbs oyster sauce, and the cooked shrimp and char siu. Toss vigorously so the sauce evenly coats noodles. Add bean sprouts and remaining scallion greens; toss 30–45 seconds until sprouts are slightly wilted but still crisp.

If noodles appear dry, add up to 1–2 tbs water and toss to loosen. Finish with a drizzle (1/2 tsp) sesame oil, adjust seasoning with salt or light soy sauce to taste, then remove to a warm platter. Top with crispy shallots and lime wedges on the side.

Serve the signature fried rice and fried noodles side-by-side or in separate bowls. Offer lime wedges and extra soy or chili oil at the table. Leftovers keep covered in the refrigerator up to 2 days; reheat in a hot pan with a splash of oil.