House Special Fried Rice Recipe

Rice and Proteins

Break up any clumps in the cold cooked rice with your hands or a fork so grains are separate. If rice is freshly cooked, spread on a tray and chill for at least 1 hour. Dice/shred the roasted chicken, char siu/ham, and chop shrimp if using. Measure and have all sauces and aromatics ready (mise en place).

Sauce Mix

In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, and salt. Stir to dissolve and set aside.

Heat a large wok or heavy skillet over high heat until very hot (a drop of water should sizzle away). Add 1 tablespoon neutral oil and swirl to coat.

Add the eggs: crack 3 eggs into the wok, reduce heat to medium-high briefly and scramble quickly, breaking into small curds. When eggs are about 70-80% cooked (still slightly soft), push them to one side of the wok or remove to a plate. Wipe out pan if there is excess burned residue, but keep heat high.

Add remaining 2 tablespoons oil and butter to the wok and heat until shimmering. Add the diced onion and carrot and stir-fry 1–2 minutes until onion is translucent and carrot begins to soften.

Add minced garlic and the white parts of the scallions; stir 20–30 seconds until fragrant (avoid browning the garlic).

Increase heat to high. Add the cold rice in batches, dropping it into the wok and using a spatula or spatula-and-scraper to separate grains and toss. Spread rice across the wok so it contacts the hot surface; let it sit undisturbed 20–30 seconds to dry and toast lightly, then toss.

Add the shredded chicken, char siu/ham, and chopped shrimp. Continue tossing and stir-frying 1–2 minutes to heat proteins through and integrate with rice.

Pour the prepared sauce evenly over the rice. Toss continuously so sauce coats grains evenly. Taste and adjust seasoning with additional salt or soy if needed. If rice looks dry, add a teaspoon of neutral oil or a splash of water and toss.

Add the thawed peas and the scrambled eggs back into the wok. Stir-fry 30–60 seconds until everything is hot and well combined. Finish with the green parts of the scallions and a final drizzle of sesame oil; toss to distribute.

Transfer fried rice to a warmed serving platter or individual bowls. Sprinkle toasted sesame seeds and extra sliced scallions on top. Serve immediately with lime wedges on the side if using.