Combination Fried Rice Recipe

Prepare rice and proteins

If you haven't already, cook rice ahead (preferably the day before). Spread 4 cups cooked rice on a tray and refrigerate to dry slightly. Make sure chicken, shrimp, and char siu/ham are cooked and diced or shredded into bite-size pieces. Thaw peas if frozen.

Prep vegetables and aromatics

Finely chop 1/2 medium onion, small-dice 1/2 cup carrot, mince 2 tsp garlic, and thinly slice 3 green onions, keeping whites and greens separate. Measure out sauces and seasonings so everything is ready to add quickly.

Heat wok or large skillet

Place a heavy-bottomed wok or large nonstick skillet over medium-high to high heat. Add 1 tbsp neutral oil and 3 tbsp vegetable oil (or total 4 tbsp if you prefer) and heat until shimmering but not smoking.

Scramble eggs

Push oil to the sides to create a clear area or remove wok briefly. Add 1 tbsp unsalted butter. Pour in the 3 beaten eggs (beat them quickly with a pinch of salt beforehand). Swirl to make a thin omelet; let set 10–20 seconds, then gently scramble into large curds. Remove eggs to a bowl and set aside.

Sauté aromatics and vegetables

Add another 1 tbsp oil if pan looks dry. Add the white parts of the sliced green onions and the chopped onion; stir-fry 30–45 seconds until translucent. Add the diced carrot and continue to stir-fry 1–2 minutes until carrot begins to soften. Stir in minced garlic and cook 15–20 seconds until fragrant.

Cook proteins

Add diced char siu/ham, shredded chicken, and shrimp to the wok. Stir-fry 1–2 minutes until heated through and shrimp are opaque. Toss in the thawed peas and stir 30 seconds to incorporate.

Fry the rice

Break up any clumps of chilled rice with your hands or a spoon. Add the rice to the wok in batches if needed, spreading it out and pressing down briefly so it contacts the hot surface. Stir and toss constantly for 2–3 minutes so grains separate and start to toast lightly.

Season and combine

Mix together 2 tbsp light soy sauce, 1 tsp dark soy sauce (optional), and 1 tbsp oyster sauce. Pour the sauce evenly over the rice while tossing to coat. Sprinkle 1/4 tsp white pepper and 1/2 tsp salt, adjusting to taste. Continue stir-frying 1–2 minutes so rice absorbs sauces.

Finish with eggs and aromatics

Return the scrambled eggs to the wok and break them into bite-size pieces as you fold them into the rice. Drizzle 1 tsp sesame oil over everything and toss to combine. Add the green parts of the sliced green onions and stir for 20–30 seconds.

Taste and adjust

Taste a small spoonful and adjust seasoning: add a splash more soy sauce for saltiness or a pinch of pepper. If the rice is too dry, add a teaspoon of water and stir briskly to create a little steam.

Serve

Transfer the combination fried rice to a warm serving platter. Sprinkle optional toasted sesame seeds on top. Serve immediately while hot.