Combination Fried Rice Recipe

Rice

Use 3 cups of cooked long-grain white rice that has been cooled and ideally refrigerated overnight. Break up any clumps with a fork so grains are separated.

Proteins

Pat shrimp dry with paper towels. Season chicken pieces lightly with a pinch of salt and 1/8 tsp white pepper. Slice char siu or ham into ~1/4" dice. Beat eggs with a pinch of salt.

Vegetables

Dice onion and carrot, mince garlic, thaw peas and drain, and slice scallions separating white and green parts.

Cook chicken and shrimp

Heat 1 tbs vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the diced chicken in a single layer and sear 1–2 minutes until mostly cooked through. Push chicken to the side. Add shrimp and cook 1–2 minutes until pink and opaque. Remove chicken and shrimp to a plate and set aside.

Scramble eggs

Add 1 tbs oil to the wok and swirl to coat. Pour in beaten eggs and swirl to form a thin omelet, stirring gently until just set but still tender, about 30–45 seconds. Transfer the eggs to a cutting board, roughly chop into bite-sized pieces, and set aside with the proteins.

Add the remaining 1 tbs vegetable oil to the wok and increase heat to high. Add the white parts of the scallions and diced onion; stir-fry 30–45 seconds until fragrant and starting to soften. Add the diced carrot and continue to stir-fry 1–2 minutes. Add the minced garlic and cook 15–20 seconds until aromatic. Add peas and toss to combine, stirring another 30 seconds.

Return the chicken, shrimp, chopped egg, and diced char siu/ham to the wok, mixing with the vegetables. Spread the rice across the hot pan and let it sit without stirring for 20–30 seconds to develop a little crust, then toss or stir to combine and break up remaining clumps.

Stir the soy sauces, oyster sauce, chicken stock (or water), white pepper, and sesame oil together in a small bowl or measure directly over the wok. Drizzle evenly over the rice and quickly toss to coat all grains. Taste and adjust seasoning with up to 1/4 tsp more salt or soy sauce if needed.

Continue stir-frying on high for 1–2 minutes until everything is heated through and well combined. Finish by folding in the green parts of the scallions.

Transfer the combination fried rice to a serving bowl or individual plates. Garnish with chopped cilantro and toasted sesame seeds if using. Serve hot.

Leftovers: cool quickly, store in airtight container in refrigerator up to 3 days. Reheat in a hot skillet with a splash of oil or microwave until steaming.