Nawa Exotic Fried Rice Recipe

Cook and chill rice (advance)

Cook 2 cups (roughly) long-grain jasmine rice according to package instructions to yield about 4 cups cooked. Spread on a tray to cool and refrigerate for several hours or overnight. Cold, separated grains produce the best fried rice.

Slice shallots thinly, mince garlic, julienne ginger, separate and slice green onion white and green parts, dice carrots and red bell pepper, drain pineapple if canned and pat dry. Thaw peas if frozen. Peel and devein shrimp and cut chicken into 1/2-inch pieces. Lightly beat eggs and mix the sauce ingredients (light soy, dark soy, oyster, fish sauce, rice wine, brown sugar, lime juice, white pepper) in a small bowl; set aside.

Sear shrimp and chicken

Heat a large wok or wide skillet over high heat until very hot. Add 1 tablespoon vegetable oil. Add shrimp in a single layer, season with a pinch of salt, and cook 30–60 seconds per side until just pink. Remove and set aside. Add another 1 tablespoon vegetable oil, add chicken pieces, sear, stirring, until cooked through and lightly browned, about 3–4 minutes. Remove and set aside with shrimp.

Scramble eggs

Wipe the wok lightly if necessary. Add 1 tablespoon neutral oil and 1 tablespoon butter over medium-high heat. Pour in beaten eggs and swirl to form a thin omelet. When mostly set, break into large bite-sized pieces with a spatula and remove to the plate with the cooked proteins. Keep warm.

Increase heat to high. Add remaining 1 tablespoon vegetable oil to the wok. Add sliced shallots and sauté 45–60 seconds until translucent and beginning to brown. Add minced garlic, ginger, and the white parts of the green onions; stir-fry 20–30 seconds until fragrant (do not burn).

Add diced carrot, red bell pepper, and peas. Stir-fry 1–2 minutes until vegetables are tender-crisp.

Add the chilled rice to the wok. Break up any clumps with your spatula and spread the rice out to maximize contact with the wok. Stir-fry, tossing continuously, 2–3 minutes to heat through and start to crisp some grains.

Pour the prepared sauce evenly over the rice. Toss rapidly to coat the rice; cook 1–2 minutes so the grains absorb the seasoning and color from the soy. Taste and adjust salt—add up to the measured 1 teaspoon kosher salt if needed.

Return the seared chicken and shrimp and scrambled egg pieces to the wok along with pineapple chunks. Toss and stir-fry 1–2 minutes to combine and heat through. Drizzle sesame oil over the top and toss once more.

Turn off heat. Stir in the green parts of the scallions. Transfer the Nawa Exotic Fried Rice to a large serving platter or bowls.

Top with toasted cashews or peanuts, cilantro, and fried shallot crisps. Serve with lime wedges on the side for squeezing. Offer extra soy or fish sauce at the table if desired.