Paradise Fried Rice Recipe

Cook rice

Rinse the jasmine rice under cold water until the water runs mostly clear. Combine rinsed rice and 2 1/2 cups water in a medium saucepan. Bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice on a baking sheet to cool slightly or refrigerate for at least 1 hour if planning ahead. Cold, dry rice produces the best fried rice texture.

Prepare sauce mixture

In a small bowl combine the light soy sauce (3 tbs), oyster sauce (1 tbs), fish sauce (1 tsp, optional), sesame oil (1 tsp), sugar (1/2 tsp) and white pepper (1/4 tsp). Stir and set aside.

Prep aromatics

Crack the 3 eggs into a bowl and beat lightly with a pinch of salt. Separate the white parts of the green onions from the green tops. Mince garlic and thinly slice the shallot. Chop cilantro and cut lime into wedges for serving.

Scramble eggs

Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat until shimmering. Pour in beaten eggs and quickly scramble until just set. Transfer eggs to a plate and set aside.

Cook chicken and shrimp

Increase heat to high and add 1 tablespoon vegetable oil to the wok. Add the sliced chicken in a single layer, season lightly with a pinch of salt, and stir-fry until just cooked through, about 3–4 minutes. Push chicken to the side. Add another 1 tablespoon oil if needed, add shrimp and cook until pink and opaque, about 1–2 minutes per side. Combine chicken and shrimp and transfer to the plate with eggs.

Sauté aromatics and vegetables

Return the wok to high heat and add remaining 1 tablespoon oil. Add the sliced shallot and white parts of the green onions; stir-fry 30–45 seconds until aromatic. Add minced garlic and diced red bell pepper; stir 20–30 seconds. Add the thawed peas and carrots and pineapple chunks; stir 1 minute to heat through and release pineapple juices.

Fry rice

Add the cooled cooked rice to the wok, breaking up any clumps with the back of a spatula. Spread rice in an even layer and let it sit undisturbed 30 seconds to get a little color, then stir-fry for 2 minutes to combine with vegetables.

Add proteins and sauce

Return the cooked chicken, shrimp and scrambled eggs to the wok. Pour the sauce mixture evenly over the rice and toss thoroughly to coat. Stir-fry on high for 1–2 minutes until everything is hot and the sauce is absorbed. Taste and adjust seasoning: add a bit more soy sauce or fish sauce if needed, or a pinch of salt.

Finish and serve

Turn off the heat and stir in the green tops of the green onions and sesame oil if desired for extra aroma. Transfer the Paradise Fried Rice to a serving platter. Sprinkle toasted cashews or chopped peanuts and crispy fried shallots over the top. Garnish with chopped cilantro and serve with lime wedges and optional chili flakes on the side.

Store leftovers

Cool leftover rice to room temperature within 1 hour, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or oil until piping hot.