Special Fried Rice Recipe

Prepare proteins and rice

Cut the chicken into small 1/2-inch cubes. Pat shrimp dry and cut into halves if large. Flake the crab meat into bite-sized pieces. Crack the eggs into a bowl and beat lightly with a pinch of salt. Break up any clumps in the chilled rice so it is loose.

Measure and have vegetables, sauces, and seasonings ready (mise en place).

Cook chicken

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the diced chicken in a single layer, sprinkle with 1/4 tsp salt and a pinch of pepper, and stir-fry until cooked through and lightly golden, about 4–5 minutes. Transfer chicken to a plate and set aside.

Cook shrimp

Add another 1 tablespoon vegetable oil to the hot wok. Add shrimp and cook, stirring, until just opaque and pink, about 1–2 minutes. Remove shrimp to the plate with the chicken.

Warm crab

Add the crab meat to the wok and toss for 30–45 seconds just to warm through; be gentle so it doesn't break down too much. Remove with the other proteins. Keep all proteins together on the plate.

Scramble eggs

Add 1/2 tablespoon vegetable oil to the wok and swirl. Pour in the beaten eggs and let sit 10–15 seconds, then scramble quickly until just set but still soft. Remove eggs to the plate with the proteins.

Stir-fry vegetables

Return the wok to medium-high heat. Add remaining 1/2 tablespoon oil. Add diced onion and carrot and stir-fry for about 2–3 minutes until beginning to soften. Add the minced garlic and the white parts of the scallions and cook 30 seconds until fragrant. Stir in the thawed peas and cook another 30–45 seconds.

Increase heat to high. Add the chilled rice to the wok, using the back of a spatula to break up clumps and spread it out. Stir-fry for 2–3 minutes, letting the rice get heated through and start to get a little toasted in spots.

Return the cooked proteins and scrambled eggs to the wok with the rice and vegetables. Drizzle the soy sauce and oyster sauce evenly over the rice. Stir everything briskly to combine, tossing so the sauce coats the rice and ingredients. Continue frying for 1–2 minutes.

Add the sesame oil, remaining 1/4 tsp salt (adjust to taste), and black pepper. Toss in the sliced green parts of the scallions. Taste and adjust seasoning — add up to 1 tablespoon more soy sauce if you prefer it saltier.

Turn off the heat. Transfer fried rice to a serving platter or individual bowls. Garnish with additional scallions and toasted sesame seeds if desired. Serve immediately.

Estimated serving suggestion: divide into 3 portions and serve hot.