House Combo Fried Rice Recipe

Cook rice

Rinse 2 cups jasmine rice under cold water until water runs mostly clear. Combine rinsed rice and 2.5 cups water in a medium pot. Bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let rest, covered, 10 minutes. Spread rice on a large baking sheet to cool and remove steam; best if refrigerated at least 2 hours or overnight for drier 'day-old' rice (recommended).

While rice cools, portion and measure remaining ingredients and dice proteins and vegetables so everything is ready to go (mise en place).

Season chicken and shrimp

Lightly season the diced chicken and shrimp with a pinch of salt and 1/4 tsp white pepper. Toss to coat.

Cook proteins

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add chicken in a single layer and stir‑fry until just cooked through and lightly browned, 3–4 minutes. Transfer to a plate. Add another 1 tbsp oil, add shrimp and stir‑fry 1–2 minutes until pink and just cooked, then transfer with chicken. Add diced char siu/ham to the wok and stir 1 minute until warmed and edges slightly caramelize; transfer to plate with other proteins.

Wipe the wok clean with a paper towel if there is excess residue, then return to high heat.

Cook eggs

Add remaining 1 tbs neutral oil to the hot wok. Pour in beaten eggs (beat 3 eggs with a pinch of salt beforehand). Let sit 10–15 seconds to set, then scramble quickly until just set but still soft. Break into large curds and transfer to the plate with proteins.

Aromatics and vegetables

Add a little more oil if needed. Add diced yellow onion and stir‑fry 30 seconds, then add minced garlic and ginger and stir 15–20 seconds until fragrant (do not burn). Add diced carrot and stir‑fry 1–2 minutes until beginning to soften, then add thawed peas and cook 30 seconds.

Fry the rice

Add the cooled (or day‑old) rice to the wok, breaking up any clumps with the back of a spatula. Increase heat to high and toss constantly to evenly coat with oil and warm through, 2–3 minutes.

Add sauces

Stir together 3 tbs light soy sauce, 1 tsp dark soy (optional), 1 tbs oyster sauce, 2 tbs chicken stock (or water), 1/2 tsp sugar, and 1 tsp sesame oil. Pour the sauce mixture over the rice and toss continuously so the rice takes on color and flavor evenly, about 1–2 minutes. Taste and adjust seasoning with salt and white pepper as needed (up to the listed amounts).

Return proteins and eggs

Return cooked chicken, shrimp, char siu/ham, and scrambled eggs to the wok. Toss gently to combine and heat through, 1–2 minutes.

If using chili oil or sriracha, drizzle or toss in now to incorporate, to taste.

Stir in sliced green onions, give the rice one final toss, and remove from heat.

Transfer House Combo Fried Rice to a serving plate or individual bowls. Garnish with additional green onions and an extra drizzle of sesame oil or chili oil if desired. Serve hot.