Combination Fried Rice

Instructions

1. 1

   Preparation (10 minutes)

   • Ensure all proteins and vegetables are chopped and ready. Pat the chicken and shrimp dry with paper towels.
   • In a small bowl, lightly beat the eggs.
   • In another small bowl, whisk together the light soy sauce, dark soy sauce, and white pepper to create the sauce mixture. Set aside.
2. 2

   Cook Eggs and Proteins (5-7 minutes)

   • Heat a large wok or skillet over high heat until it just begins to smoke. Add 1 tbsp of vegetable oil and swirl to coat.
   • Pour in the beaten eggs and scramble for 30-60 seconds until just set. Remove from the wok and set aside.
   • Add another 1 tbsp of oil to the wok. Add the chicken and stir-fry for 2-3 minutes until cooked through. Remove and set aside.
   • Add the shrimp and cook for 1-2 minutes until pink and opaque. Add the diced char siu and toss for 30 seconds to heat through. Remove all proteins and set aside with the eggs.
3. 3

   Sauté Aromatics and Vegetables (3-4 minutes)

   • Add the final 1 tbsp of oil to the hot wok.
   • Add the diced onion and the white parts of the scallions. Stir-fry for 1-2 minutes until softened and translucent.
   • Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
   • Toss in the thawed peas and carrots and stir-fry for 1 minute until heated through.
4. 4

   Combine and Finish (4-5 minutes)

   • Add the chilled, day-old rice to the wok. Use your spatula to press and break up any clumps. Toss continuously for 2-3 minutes, ensuring each grain is separated and heated.
   • Return the cooked proteins (chicken, shrimp, char siu) and scrambled egg to the wok.
   • Pour the prepared soy sauce mixture over everything. Add the salt.
   • Toss vigorously for 2 minutes to combine everything evenly and coat the rice in the sauce.
   • Turn off the heat. Stir in the green parts of the scallions and the toasted sesame oil.
5. 5

   Serve

   • Serve immediately while hot for the best flavor and texture.