Fried Rice Recipe

Ensure rice is cooked ahead and thoroughly chilled (preferably made the day before). Break up any clumps with a fork so grains are separate.

Dice chicken into small, bite-sized pieces. Pat dry and season lightly with a pinch of salt and pepper.

Peel and mince garlic. Finely dice onion and carrot. Slice scallions, keeping white and green parts separate.

Measure out sauces and seasonings so they're ready to add.

Scramble eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 teaspoon neutral oil. Beat the 2 eggs lightly and pour into the hot pan. Tilt pan to create a thin omelet, cook until just set (30–45 seconds), then fold and transfer to a plate. Cut into strips or chop into bite-sized pieces.

Cook chicken (and shrimp if using)

Raise heat to high and add 1 tablespoon neutral oil. When oil shimmers, add diced chicken in a single layer. Let sear undisturbed 1–2 minutes, then stir-fry until cooked through (about 3–4 minutes). If using shrimp, add them in the last 1–2 minutes to cook until opaque. Remove proteins to the plate with eggs and set aside.

Add remaining 1 tablespoon neutral oil to the hot wok. Add the white parts of the scallions, diced onion and carrot. Stir-fry 2–3 minutes until vegetables begin to soften.

Add minced garlic and frozen peas. Stir constantly for 30–60 seconds until garlic is fragrant and peas are heated through.

Increase heat to high. Add chilled rice to the wok in portions, breaking up any remaining clumps with a spatula. Toss or stir-fry quickly to mix with vegetables and to get rice slightly toasted — about 2–3 minutes.

Return cooked chicken, shrimp (if used), and scrambled egg to the wok. Stir to combine evenly with rice.

Drizzle soy sauce and oyster sauce evenly over the rice. Add fish sauce (if using), sesame oil, white pepper, and the measured salt. Stir continuously to distribute sauces and color the rice evenly; taste and adjust seasoning (more soy for salt, a pinch more sugar or oyster sauce for balance).

Cook another 1–2 minutes, allowing any excess moisture to evaporate and flavors to meld. Use a spatula to press and scrape the rice across the hot surface to get small toasted spots (optional).

Stir in the green parts of the scallions and toss briefly to wilt them but keep color.

Transfer fried rice to a serving platter or bowls. Garnish with extra scallions and toasted sesame seeds if desired. Serve hot.